Directions

To make marinade, combine Hung yoghurt, red chili paste, and ginger-garlic paste in medium-sized bowl. Add salt, garam masala powder, and lemon juice to bowl and mix well.

Slice chicken into large chunks. Add chicken pieces to marinade mixture and stir until chicken is well coated. Cover and refrigerate for at least 2 hours.

Heat olive oil in a non-stick grill pan on medium heat. Place marinated chicken pieces on pan and grill until chicken is fully cooked. Remove chicken tikka from heat and shred further into smaller pieces.

To make cranberry yoghurt dressing, blend dried cranberries, yoghurt, apple cider vinegar, olive oil, mustard, and salt in mixer until smooth. 

To make salad, tear apart iceberg lettuce and mint leaves. Mix together and sprinkle salt and pepper to taste. Add the grilled chicken, onions, cherry tomatoes, and mint, and toss with ¼ of the dressing. Taste, and add further dressing as required.

Transfer the salad on a serving plate, garnish with chopped dried cranberries and mint leaves. Serve and enjoy.