Ingredients Jump to Instructions ↓

  1. 4 large, boneless, skinless chicken breasts

  2. 200g (7oz) thick Greek yogurt

  3. 3tbsps Patak's Tikka Masala Paste

  4. 1 x 150g bag salad leaves

  5. 100g (4oz) French beans, trimmed, cooked and refreshed under cold water

  6. 3 tomatoes, roughly chopped

  7. 1 small onion, finely chopped

  8. Pinch of dried chilli flakes

  9. Juice of 1 lemon

  10. Bunch coriander and chopped lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast into five long strips. Mix together the yogurt and tikka paste, add the chicken and coat well. Put in the fridge, cover and marinate for at least 4 hrs or overnight. ?

  2. Preheat oven to 200C (400F, gas mark 6). Line a baking tray with baking parchment (prevents sticking and thus helps washing up), lay the chicken strips on top and cook for 12-15 mins until lightly charred and cooked through. Divide the salad leaves and beans among four plates and place five chicken pieces on top.

  3. Mix together all the salad ingredients and serve the meal with lemon wedges.


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