Roast butter chicken salad

This recipe is all about taking the flavours of butter chicken and turning them into a salad. It's incredibly simple – and you can use chicken thigh or breast. Add 5 minutes roasting time for the chicken thigh.

Roast butter chicken salad Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• ½ cup Greek yoghurt
• 1 ½ tbsp tandoori paste
• 1 ½ tsp garam masala
• 2 chicken breasts, skin on
• ⅓ cup (50 g) roasted cashews, chopped

Katchumber salad

• 1 red onion, thinly sliced
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1 Lebanese cucumber, sliced into rounds
• 2 truss tomatoes, halved
• 2 green chillies, thinly sliced
• 1 bunch coriander, sprigs

Marinating time: 30 minutes

Resting time: 5 minutes

Instructions

1. Preheat the oven to 230˚C fan-forced. Combine 1 tbsp yoghurt, 1 tbsp tandoori paste, and 1 tsp garam masala in a bowl then toss the chicken in the mixture set aside for at least 30 minutes (chill if marinating for longer).
2. Place the chicken on a baking dish with lined baking paper. Bake for 13-15 minutes, or until the chicken is slightly charred and just cooked through. Rest, covered with foil, for 5 minutes.
3. Meanwhile for the salad, in a medium bowl combine the onion, lemon juice, extra virgin olive oil, 1 tsp salt, the remaining ½ tsp garam masala and toss to combine. Allow to pickle for a few minutes then add the cucumber, tomato, half the chilli and coriander.
4. Slice the chicken. Combine the remaining yoghurt and 2 tsp tandoori paste in a small bowl, mixing with a spoon to create a swirl effect. Spread across serving plates. Top with the salad, the chicken and drizzle over a little of the resting juices. Scatter with cashews and remaining chilli to serve.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.