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Indian Spiced Chicken Breast with BBQ Lettuce

Indian Spiced Chicken Breast with BBQ Lettuce
Preparation time:
10 minutes
Cooking time:
15 minutes

This punchy barbecued chicken recipe is served alongside griddled lettuce for an excellent alternative for your al fresco dining.

  • Ingredients

    For the chicken breast and lettuce:

    • 2 chicken breasts, sliced half
    • 1 tbsp curry powder
    • 2 gem lettuce, halved lengthways
    • 2 tbsp mango chutney
    • 15ml olive oil
    • 1 lime, quartered
    For the yoghurt dressing:
    • 250ml mayonnaise
    • 1 clove garlic
    • 1 inch ginger, peeled
    • 2 tbsp curry powder
    • 1 tsp paprika
    • ½ tsp turmeric
    • 1 tsp chilli powder
    • 100g paneer cheese
  • Method

    For the chicken breast and lettuce:
    • Add the mayonnaise, mango chutney and all the spices, ginger, garlic and a teaspoon of sea salt to the Multi-Pro Go and pulse until you have a smooth texture and split the mixture into thirds.

    • Mix the chicken pieces with 1 tablespoon curry powder and then fold into the chicken one-third of the mayonnaise mixture and the olive oil.

    • Lay the sliced gem lettuce cut side up and spoon over one-third of the mayonnaise mixture over each gem lettuce and then liberally grate the paneer over each slice and pat it down to stick to the lettuce.

    • When the bbq is hot, lightly oil the grill and barbecue the chicken pieces for about 4 minutes on each side (cut open to ensure it is cooked – should be white, or reads 74c with a meat thermometer).

    • Remove from the bbq and leave to rest. At the same time, place the gem lettuce slices cut side down onto the grill over direct heat. Don’t move them!

    • Leave them for a few minutes to char, then carefully use a fish slice to lift them from the grill and turn them over for a minute, remove once done.

    To serve:
    • Spoon over the remaining third of the mayonnaise mixture onto each plate into a neat strip and lay a portion of the chicken pieces on top. Place a slice of gem lettuce onto the plate and garnish with a very light pinch of turmeric and a squeeze of lime.

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