Barbecued Chicken Tikka Madras, Chopped Salad, Cucumber and Mint Raita and Pickled Carrot with Cumin and Mustard seeds.

I love a bit of curry and a barbecue so why not combine the two. This recipe will serve two.


You will need:

For the Tikka Madras:

4 chicken breasts

1 tbs Tikka Powder

2 tbs Madras Powder


3 tbs Vegetable oil


For the Mint and Cucumer Raita

250ml Natural Yoghurt

1/4 Cucumber finely diced

10 Mint Leaves finely shreaded

Juice of 1/2 Lemon


For the Pickled Carrot

1 Large Carrot (using mandolin shredded)

5tbs Cider Vinegar

Pinch of Cumin Seeds

1/2 tsp Black Mustard Seeds

Pinch of salt and sugar


For the chopped salad:

1/4 Cucumber finely diced

1/2 Red Onion finely diced

3 Salad tomatoes finely diced

Pinch of salt


1. Cut the chicken breasts in to long 2cm wide strips then place in a bowl and coat with the spices, salt and oil. Ensure the chicken is evenly coated then place the covered bowl in the fridge for at least an hour.

2. Shred the carrot on a mandolin then place in a bowl and add the vinegar, cumin seeds, mustard seeds, salt and sugar. Using your fingers toss the carrot in the vinegar then cover and place in the fridge.

3. Put 25l of natural yoghurt in a bowl then add the cucumber, mint, lemon and pinch of salt. Stir and again cover in the fridge until ready to use.

4. Finely dice your tomato, cucumber and red onion salad and season with a little salt. Cover and place in the fridge.

5. Light your barbecue and allow it to come to temperature. If you don’t have one just place the chicken on a tray in the oven at 200 degrees for 12 minutes.

When the barbecue is smoking hot place the chicken on the grill and cook on both sides for 3-4 minutes depending on how hot your barbecue is. You want to get that nice char on the outside.

6. Take the chicken from the grill and allow to rest for a few minutes.

7. Place your soft tortilla on the barbecue for 30 seconds each side or until you have a good char on each side.

8. Time to assemble. Place the tortilla on your plate and sprinkle some of the tomato salad on the bottom then lay the chicken on top. Pour off the vinegar from the carrot and add to the dish then add  the mint raita and some fresh coriander. Serve with a couple of slices of lemon.





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