Murgh Tikki Salad with Cucumber-Mint Raita

Delicious roasted potatoes paired with hot sauce and fresh salad indoors.
šŸ“· Maharishi on Pexels

Murgh Tikki Salad with Cucumber-Mint Raita

A refreshing and tangy Indian salad made with chicken tikka, cucumber, mint, and yogurt, originating from the city of Mumbai. This unique salad is perfect for hot summer days and special events.

šŸ½ļø Salad šŸŒ Indian šŸ“Š Easy ⭐ 4.4/5 (835 reviews)
ā±ļø
20m
Prep
šŸ”„
35m
Cook
āŒ›
55m
Total
šŸ‘„
4
Serves
šŸ”„
420
Cal/Serving

šŸ›’ Ingredients

  • 1 pound Boneless, skinless chicken breast
  • 1/2 cup Plain yogurt
  • 1 tsp Lehenga powder
  • 2 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 large Cucumber
  • 1/4 cup Mint leaves
  • 1/2 cup Red onion
  • 1/4 cup Cilantro
  • 2 tbsp Lemon juice
  • 1 tsp Salt
  • 1 small Green chili
  • 1/2 tsp Roasted cumin seeds
  • 1/2 tsp Crushed black pepper

šŸ‘Øā€šŸ³ Instructions

  1. 1

    Step 1: In a large bowl, combine chicken breast, plain yogurt, lehenga powder, ginger paste, garlic paste, salt, and green chili. Mix well and refrigerate for at least 30 minutes.

  2. 2

    Step 2: Heat a non-stick pan over medium heat and add the marinated chicken. Cook until the chicken is cooked through, breaking it into small pieces as it cooks.

  3. 3

    Step 3: In a separate bowl, mix together diced cucumber, mint leaves, red onion, cilantro, lemon juice, roasted cumin seeds, and crushed black pepper.

  4. 4

    Step 4: Combine the cooked chicken with the cucumber mixture and mix well.

  5. 5

    Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

  6. 6

    Step 6: To make the cucumber-mint raita, mix together plain yogurt, diced cucumber, mint leaves, salt, and crushed black pepper.

  7. 7

    Step 7: Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.

  8. 8

    Step 8: To serve, place a scoop of the chicken tikka salad on a plate and top with a dollop of cucumber-mint raita.

  9. 9

    Step 9: Garnish with additional mint leaves and cilantro, if desired.

  10. 10

    Step 10: Serve immediately and enjoy!

šŸ’” Pro Tips

To make this salad more substantial, add some cooked quinoa or brown rice. To avoid a soggy salad, refrigerate the ingredients separately and assemble just before serving. To make the cucumber-mint raita creamier, add some sour cream or heavy cream.

šŸ“Š Nutrition per Serving

420
Calories
35g
Protein
30g
Carbs
25g
Fat
4g
Fiber
10g
Sugar
450mg
Sodium
Photo by Maharishi on Pexels
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