Method:
Mix the tomato puree, yogurt in a bowl.add the chicken and mix well. Cover with clingfilm and keep it in the fridge for 30 minutes.Heat a little oil in a nonstick pan over medium flame.Add the red chilies and fry for a minute. Remove the pan from the flame. Add the tomatoes, onions and stir well.Transfer to a serving bowl lined with lettuce leaves.Add cucumber, spinach leaves and coriander leaves. Heat little oil in a pan.Add the chicken and cook for 5 to 10 minutes or until slightly browned.Add to the salad bowl and toss well. Serve the Chicken Tikka Salad with lemon wedges.
