Chicken salad … but not as you know it.

I've had this recipe in my “try tray” for months – it comes from Dipna Anand, co-owner of London's Brilliant restaurant.

As is my usual procedure, here's the recipe exactly as I found it :

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin poweder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You may leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

I have a good feeling about this recipe - I know I've said this before - but only when deserved – I'm sorry you can't smell this.