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Chicken tikka lentil and spinach salad

About the Recipe



  • 4 spring onions

  • 1 tsp mustard seeds

  • ½ tsp cumin seeds

  • 1 tin rinsed and drained lentils

  • Red wine vinegar

  • 1 bunch coriander fresh, and stalks

  • 1 Lemon 4 tbsp yoghurt

  • 1 tbsp cashews

  • 1 tbsp mango chutney (works well with any chutney actually!)

  • 1 tsp turmeric

  • 1 bag baby spinach/ salad greens

  • ½ cucumber (if not in season- use

  • 1 cup frozen beans, thawed and drained)

  • 2 carrots 30 g feta cheese

  • 1 splash Olive Oil

  • 1/2 -1 naan bread to serve per person


  • 400 g Chicken breast fillet, skinless

  • 2 tbsp Patak’s Tikka Masala Paste

  • 4 mushrooms


Step 1

On a large sheet of baking paper, toss the chicken with salt, pepper and the tikka paste.

Step 2

Place the chicken on a hot griddle pan with the halved mushrooms, turning after 3 or 4 minutes, until nicely charred and cooked through.

Step 3

Trim and finely slice the spring onions and half the chilli.

Step 4

Put the mustard and cumin seeds and 2 tablespoons of oil into a frying pan, followed by the sliced spring onion.

Step 5

Toss occasionally for a couple of minutes, then turn the heat off.

Step 6

Rip the coriander stalks into the liquidizer with the juice of 1 lemon, the yogurt, cashews, mango chutney and turmeric, then whiz up until smooth.

Step 7

Remove the cooked chicken and mushrooms from the griddle then add the naan breads to the pan to heat.

Step 8

Tip the baby spinach on to a serving board or platter, scatter over the lentils, red wine vinegar, cucumber or beans and carrot over the top, then sprinkle over the mushrooms.

Step 9

Slice the chicken and naan and arrange on top, then crumble over the feta and spoon over the dressing.

Step 10

Finish with the coriander leaves and serve with lemon wedges.

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