Memorial Day weekend is the beginning is all things good about summer. When my kids were little they would look forward to the waterpark, public pools open even though they were on a year round swim team.
Every Memorial Day weekend I have a barbecue party at my place. Tikkas were always on the menu. Tikka in case you’re not familiar are Indian style cubes of protein marinated and grilled (chicken/ paneer cheese/ lamb/ firm fish being popular ones) . A favorite with my bunch and my friends. I also make two versions; chicken tikka and tofu Tikka to keep everyone covered. These delicious morsels can be served with Naan or salad and chutney or my new favorite chopped and added to a Cobb salad. Here’s the recipe.
Tandoori Tikka Salad
- 2 heads romaine or 3 little gem lettuce
- 1 cup sliced pickled red onion ( slice 1 large red onion sprinkled with 2 tablespoons white vinegar and a little salt, set aside for at least 10 minutes, drain and use)
- 1 slice jalepeno for extra heat( optional)
- 1/2 cup chopped cilantro
- 1 mango diced cheeks only
- 2 Persian cucumber sliced
- 1 cup baby tomatoes, halved of they’re large
- 1 cup radishes quartered
- 1 large ripe avocados, peeled, pitted, and cubed
- Kosher salt and freshly cracked black pepper
- Cumin buttermilk dressing (recipe follows)
- 14 oz block organic extra firm tofu or 1 ½ lbs skinless boneless chicken breast, cut into 1 1/2 inch cubes
- 3 tablespoons avocado or Any neutral Oil
- 1 teaspoon Garlic Paste about 4 cloves
- 1 teaspoon Ginger Paste, about 2 inches
- 1/2 cup Greek Yogurt or (plant yogurt+ 1 teaspoon lemon juice)
- 2 teaspoons Kashmiri red chili or Sweet Paprika or any bright mild red chili powder
- 1/2 teaspoon cayenne pepper or hot red chilli powder
- 1 tablespoon ground Coriander
- 1 teaspoon Chaat Masala Powder (available at Asian/Indian grocery stores or on amazon)
- 1/2 teaspoon Garam Masala, Ground
- 1 teaspoon kasuri methi (crushed between your palms)
- Salt to taste
-
- Mix all the ingredients into a bowl and add protein of your choice. Mix well in the marinade till the protein is coated well. Cover and set aside for a minimum of half an hour or up to two hours.
- Pre-heat oven to 220 C/ 430 F 10 minutes. Lift the chicken or tofu and place it on a greased baking sheet.
- Place it in the oven and bake for 15-20 minutes depending on the protein you choose. Turning once half way. After 15 minutes, switch to high broil setting and broil for 2-3 minutes till the chicken or tofu has a slight char on the surface.
- Carefully remove the pan and let it rest for 5 minutes before you serve with naan or on a salad.
- Garnish with chopped coriander and squeeze lime juice. Serve right away with sliced onions.
Cumin buttermilk dressing
INGREDIENTS:
-
- 1 cup Greek yogurt fat % of your choice, or plant yogurt
-
- 1/3 cup light vegan mayonnaise
-
- 1 tsp garlic powder
-
- 1 tsp onion powder
-
- 1 teaspoon ground cumin or chaat masala
-
- 1 tbsp chopped fresh cilantro
-
- salt tot taste
-
- freshly ground pepper
-
- 1-2 tbsp lemon juice
- 1 tablespoon white wine vinegar
In a small bowl or a medium sized jar blend all the ingredients till smooth and creamy. Keep refrigerated. Will stay good for 3-4 days.
Leave a Reply