Triple Chilli Grilled Chicken Tikka Salad
Like other chillies, I find the heat of the scotch bonnet peppers varies a little from one batch to the next and can also vary quite a bit in size. I use 2-3 small scotch bonnets for a decent hit of heat and 2-3 large ones for a serious kick. I would advise you to add and then taste and add another if you want it hotter. Also, always handle them with care, ideally gloves.
2 chicken breasts, skinned
100g cucumber, finely sliced
1 large plum tomato, halved and finely sliced
3 tbs. fresh pomegranate seeds
40g easy chilli cashew nuts (see below) or plain roasted cashew or peanuts
3 handfuls of mixed baby salad leaves
40g coconut shavings or flakes, fresh or dried
1 small naan bread, (I use about 80-90g)
2 tbs. finely chopped red onion or shallot
1 Chinese red chilli, deseeded, and finely sliced for garnish (optional)
Tandoori paste or ready made tandoori/tikka paste
80ml Greek yoghurt
½ tsp. salt
1 tsp. red chilli powder
1½ tsp. cumin powder
8g each ginger and garlic made into a paste (I use a microplane grater)
1½ tbs. vegetable oil
2 tsp. lemon juice to taste
¾ tsp. garam masala
Scotch bonnet vinaigrette
50ml olive oil or other light salad oil
40ml lemon juice or to taste
Salt to taste
2 medium cloves garlic, peeled
3-4 large or 5-6 small scotch bonnet chillies, seeds removed
¼ tsp. sugar or to taste
Mix together the ingredients for the tikka paste. Add the chicken, coat well and leave to marinate, covered, for as long as possible in the refrigerator. It does need a decent amount of time to marinate well. Bring back to room temperature before cooking.
Blend together the ingredients for the vinaigrette. Taste and adjust seasoning and tartness.
Grill the naan on a hot griddle pan, pressing down a little until grilled on both sides and slightly crisp, about 2 minutes each side. Slice and then cut on the diagonal to make diamond shapes. Reserve.
Reheat the griddle until quite hot. Add the chicken and cook undisturbed for 2 minutes, turn the heat down to medium and cook for another 4 minutes. Turn the chicken over and grill another 4-5 minutes or until cooked all the way through (pierce the thickest part with the tip of a knife and press the juices coming out should be clear).
Toss the salad ingredients with about three quarters of the vinaigrette and place on your plates, leaving extra vinaigrette behind for dunking extra pieces of toasted naan (delicious!). Slice the cooked chicken across the grain on a diagonal and place on top of the salad. Top with the chillies and serve.
Quick Chilli Cashew nuts
Heat 1 tsp oil in a small saucepan, add 1/8th tsp. salt, a rounded ¼ tsp. freshly ground black pepper and red chilli powder, 1/4 tsp. cumin powder and 1/8th tsp. dried mango powder. Add 50g cashew nuts and stir well to coat. Keep stirring until roasted, around 4 minutes more. Pour onto kitchen roll and leave to cool.