Dr. Iqbal Recipe
Chicken Tikka, butter aioli, shredded cabbage, pico de gallo, cilantro & ginger
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Ingredients
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Chicken Tikka
Butter Aioli
Pico de Gallo
Serve
Method
Preparation
Marinate the Chicken
In a bowl, combine yogurt, garam masala, ground cumin, paprika, grated ginger, minced garlic, lemon juice, salt, and black pepper. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Make the Butter Aioli
In a small bowl, whisk together melted butter, mayonnaise, minced garlic, lemon juice, and salt until smooth. Set aside.
Prepare Pico de Gallo
In a mixing bowl, combine diced tomatoes, chopped red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside.
Cooking
Cook the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing.
Assembly
Assemble the Dish
On a serving plate, layer the shredded cabbage, sliced chicken tikka, a dollop of butter aioli, and top with pico de gallo. Garnish with fresh cilantro.