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    Chicken tikka with cherry tomato and cucumber salad


    Serves 4
    Preparation 15 mins
    Cooking 10 mins

    Food units per serve: 2 units protein, 1 unit bread, 1/2 unit dairy, 1 unit vegetables

    A tikka masala curry paste works very well in this recipe. It is deliciously aromatic, with a rich, slightly smoky flavour.


    • Curry paste, 2  tablespoon(s)
    • Natural yoghurt, low fat, 400  g
    • Chicken breast, lean, raw, 800  g , trimmed, cut into strips
    • Pita bread, wholemeal, 4  pita(s)
    • Lime, 1  lime(s) , wedges, to serve
    • Cherry tomato, 250  g , quartered
    • Lebanese cucumber, 2  cucumber(s) , peeled and diced
    • Red onion, 1  medium , finely diced
    • Coriander, 3  tablespoon(s) leaves
    • Lemon juice, 2  tablespoon(s)


    1. Combine the curry paste and half the yoghurt in a large bowl. Add the chicken and mix to coat.

    2. Preheat a chargrill or barbecue to medium. Grill the chicken, turning, for about 5–10 minutes or until browned and cooked through.

    3. Meanwhile, combine cherry tomatoes, cucumber, red onion, coriander leaves and lemon juice in a medium bowl and toss gently to combine.

    4. Place a quarter of the chicken strips on each flatbread and serve with the cherry tomato and cucumber salad, an extra dollop of yoghurt and lime wedges.

    Tip: For a greater depth of flavour, coat the chicken in the yoghurt mixutre the night before and leave it to marinate in the fridge overnight.