Lemon Herb Mediterranean Chicken Salad

I've been making chicken tikka masala for years, and this one-pot version has become my go-to whenever those Indian takeout cravings hit but I don't feel like spending $50 on delivery. This simplified recipe gives you all those rich, complex flavors without requiring a tandoor oven or 20 different spices you'll use once and then forget about for three years.

I discovered this approach after getting frustrated with traditional recipes that required marinating overnight, grilling, and then making a separate sauce—who has time for that on a Tuesday? This version streamlines the process while keeping all the flavor that makes tikka masala so crave-worthy.

What You'll Need

• Boneless chicken thighs are your best bet for juicy, tender meat that won't dry out
• Plain yogurt works magic tenderizing the chicken in even a quick marinade
• Garam masala provides that complex spice blend that's the backbone of the dish
• Kashmiri chili (or paprika in a pinch) gives that signature vibrant color
• Tomato puree creates the base for that silky, tangy sauce
• Heavy cream adds that irresistible richness that makes you want to lick the plate

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How I Make It

Quick Marinade Magic

First, I mix chicken pieces with yogurt and a blend of spices—garam masala, turmeric, cumin, chili, garlic, and ginger. Even just 10-15 minutes of marinating makes a noticeable difference in flavor and tenderness, though I'll often prep this before work for an extra-flavorful dinner. The yogurt is the secret weapon here—it tenderizes the chicken and helps the spices cling to the meat.

One-Pan Sear

Instead of firing up a grill, I sear the marinated chicken in a hot skillet until it gets those lovely browned edges. Working in batches is key here—overcrowding the pan means steaming instead of searing, and we want that slight char that mimics tandoor cooking. I set the chicken aside while it's still slightly underdone since it'll finish cooking in the sauce later.

Flavor-Building Sauce

Using the same pan (hello, fewer dishes!), I sauté onions in butter until they're soft and turning golden. Then comes another hit of garlic and ginger along with more warm spices, which bloom in the hot butter and release their aromatic oils. The tomato puree goes in next, simmering until it deepens in color and concentrates in flavor. This sauce base is where all the magic happens.

Bringing It All Together

The finishing touch is stirring in heavy cream, which transforms the intensely flavored sauce into something rich and velvety. The partially cooked chicken goes back in, along with any juices that have collected on the plate—that's pure flavor you don't want to waste! A gentle simmer lets the chicken finish cooking while soaking up all that sauce goodness.

The first time I made this for my partner, who's notoriously picky about Indian food after living in London for years, I was nervous. He took one bite, got very quiet, then looked up and said, "This is better than the takeout we spent $30 on last week." That's when I knew this recipe was a keeper.

Serving Ideas

This tikka masala begs to be served with fluffy basmati rice to soak up all that sauce. If you're feeling ambitious, homemade naan is the perfect sidekick—nothing beats tearing off pieces of warm bread to scoop up the last bits of sauce. For a lighter option, serve it with cauliflower rice or a simple side salad with cucumber and red onion.

Mix It Up

If you want to switch things up, try this same technique with paneer instead of chicken for a vegetarian version. Adding a handful of frozen peas or spinach in the last few minutes of cooking brings color and nutrients. For extra richness, a tablespoon of tomato paste along with the puree deepens the flavor even more.

Storage Secrets

Like most curries, this actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to three days. Just rewarm gently on the stove with a splash of water to loosen the sauce. It also freezes beautifully for up to three months—perfect for meal prep or emergency comfort food.

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Little Tricks I've Learned

• Chicken thighs are more forgiving than breasts if you accidentally overcook them
• For an extra layer of flavor, add a cinnamon stick to the sauce as it simmers
• A dollop of yogurt on top when serving adds a cool contrast to the warm spices

This dish has become something of a signature in my home—the meal I make when I want to impress guests without stressing myself out. There's something deeply satisfying about creating such complex flavors in a relatively simple way, and watching people go back for seconds (and sometimes thirds) is the best compliment a home cook can get.

Frequently Asked Questions

→ Can I prepare any parts of this salad ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance, and prepare the dressing up to 3 days ahead. Store both in separate airtight containers in the refrigerator. You can also prep the vegetables (except avocado) a few hours ahead, but assemble everything just before serving for the freshest results.

→ What can I substitute for chicken in this recipe?

This marinade works wonderfully with other proteins. Try it with shrimp (cook for just 2-3 minutes per side), salmon fillets, or even firm tofu for a vegetarian option. For a quick shortcut, you could also use rotisserie chicken tossed in a bit of the dressing.

→ How can I prevent my avocado from browning if I'm not serving immediately?

Add the sliced avocado just before serving. If you need to prep it slightly ahead, toss the slices in a little lemon juice to prevent browning, or leave the avocado whole and slice it at the last minute.

→ Can I make this salad into a meal prep?

Absolutely! Prepare all components but store them separately: cooked chicken in one container, dressing in another, and vegetables (minus avocado) in a third. When ready to eat, combine everything and add freshly sliced avocado.

→ Is this salad keto-friendly?

Yes, with only 15g of carbohydrates per serving (many from fiber-rich vegetables), this salad fits well into a ketogenic diet. The healthy fats from olive oil and avocado make it particularly suitable for keto or low-carb eating plans.

→ What other vegetables would work well in this Mediterranean salad?

This salad is very adaptable. Try adding artichoke hearts, roasted red peppers, sun-dried tomatoes, or chickpeas for additional Mediterranean flavors. Fresh herbs like mint or dill would also be delicious additions to the base recipe.