Chicken Tikka & Cranberry Salad


Chicken Tikka Marinade 
•  200 gm boneless chicken breast
•  4 tbsp hung yoghurt
•  1 ½ tsp red chilli paste
•  2 tsp ginger-garlic paste
•  ½ tsp garam masala powder
•  ½ lemon, juiced
•  Oil for grilling
•  Salt to taste

•  1 whole iceberg lettuce
•  20 gm julienne onions
•  20 gm cherry tomatoes (cut in half)
•  15-20 pieces of fresh mint leaves
•   ¼ cup chopped dried cranberries
•  Salt and Peeper to taste

Cranberry Yoghurt Dressing
•  Blend in a mixer
•  ¼ cup whole dried cranberries
½ cup yoghurt
•  2 tbsp apple cider vinegar


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.

About Saransh Goila:

Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.