If you're looking for a beautiful Indian side dish, look no further than a Malai Tikka Salad. Following the below Indian salad recipe, including the beautiful Hyderabadi Tarka Base from Aagrah Foods, ensures the cooking of an exquisite, comforting dish. Who doesn't love a freshly prepared salad to accompany their delicious main course? This recipe encompasses Aagrah foods most delicate Hyderabadi Tarka Sauce with a healthy twist, including a wide range of vegetables to refresh your taste buds. Go ahead and follow this step by step recipe to make Malai Tikka Salad.
Malai Tikka Salad
3
30 minutes
Ingredients
- 1/2 jar (270g) Hydrabadi Tarka Sauce
- 75ml double cream
- 1kg boneless chicken thigh or breast
- 100g rocket
- 100g baby spinach leaves
- 100g cherry tomotoes
- 1 medium sized red onion
Directions
Mix half a jar (135g) of the Hyderabadi sauce from Aagrah Foods with 75ml double cream.
Add in 1kg of boneless chicken thigh meat and mix thoroughly until the chicken is fully coated. Refrigerate the ingredients for at least one hour, or ideally overnight.
Place the ingredients in an oven tray and cook for 20 minutes at 200 deg.
Whilst the chicken is cooking, cut the cherry tomatoes into halves and finely chop the onion. Mix these with the rest of the salad (baby spinach, rocket, green peas, cucumber, tomatoes and onions)
Use the mint sauce as a salad drizzle, or use a lemon juice or vinaigrette dressing. Be as creative as you want with the salad (olives, sweetcorn, croutons work well).
Once cooked, cut the chicken into small strips, toss into the salad and serve. - This Indian spiced salad dish accompanies both onion bhajis, Bombay potatoes and naan bread beautifully.
Malai Tikka Salad
3
30 minutes
Ingredients
- 1/2 jar (270g) Hydrabadi Tarka Sauce
- 75ml double cream
- 1kg boneless chicken thigh or breast
- 100g rocket
- 100g baby spinach leaves
- 100g cherry tomotoes
- 1 medium sized red onion
Directions
Mix half a jar (135g) of the Hyderabadi sauce from Aagrah Foods with 75ml double cream.
Add in 1kg of boneless chicken thigh meat and mix thoroughly until the chicken is fully coated. Refrigerate the ingredients for at least one hour, or ideally overnight.
Place the ingredients in an oven tray and cook for 20 minutes at 200 deg.
Whilst the chicken is cooking, cut the cherry tomatoes into halves and finely chop the onion. Mix these with the rest of the salad (baby spinach, rocket, green peas, cucumber, tomatoes and onions)
Use the mint sauce as a salad drizzle, or use a lemon juice or vinaigrette dressing. Be as creative as you want with the salad (olives, sweetcorn, croutons work well).
Once cooked, cut the chicken into small strips, toss into the salad and serve. - This Indian spiced salad dish accompanies both onion bhajis, Bombay potatoes and naan bread beautifully.