Tandoori Chicken Caesar Salad with Naan Croutons

Method

1. Score the thick parts of the chicken thighs and open them out to an even 1.5 cm thickness. Mix the marinade yogurt with the chilli powder, part of the garam masala, half the grated garlic, half the lemon juice and part of the salt, coat the chicken and refrigerate for 30 min.

   Add in this stepBoneless chicken thighs 300 gGreek yogurt (for the marinade) 80 gKashmiri chilli powder 1 tspGaram masala ¾ tspGarlic cloves 1Lemon juice 1¼ tbspSalt ½ tsp

2. Tear or cut the naan into 2 cm pieces. Heat part of the oil in a 24 cm pan on medium heat, add the naan and toast for 5 min, tossing often, until golden and crisp. Cool them on paper towel; they crisp up further.

   Add in this stepNaan bread 1Vegetable oil ¾ tbsp

   medium heat

3. Dressing: mix the remaining garlic (finely grated), mayonnaise, dressing yogurt, the rest of the lemon juice, garam masala and salt, part of the finely grated Parmigiano and black pepper. If it's thick, add water a tablespoon at a time until it slowly runs off a spoon.

   Add in this stepGarlic cloves 1Mayonnaise 3 tbspGreek yogurt (for the dressing) 2 tbspLemon juice 1¼ tbspGaram masala ½ tspSalt ¼ tspParmigiano Reggiano 12 gCoarsely ground black pepper to taste

4. Wipe out the pan, heat the remaining oil on medium-high heat, shake excess marinade off the chicken and lay it in. Cook for 4 min without moving it, until deeply charred underneath. Turn, lower to medium heat and cook 5 min more, until the thickest part reaches 75 °C. Don't crowd the pan (24 cm · 1×).

   Add in this stepVegetable oil 1¼ tbsp

   medium-high heat→medium heat

5. Rest the chicken on a board for 3 min, then slice it 1 cm thick. Cut it straight away and the juices run out.

6. Tear the romaine into bite-size pieces, halve the tomatoes and slice the red onion very thinly. Toss the vegetables with the dressing in a large bowl until every leaf is coated, then plate and top with the chicken, naan croutons and the rest of the Parmigiano shaved with a peeler.

   Add in this stepRomaine lettuce 200 gCherry tomatoes 8Red onion ¼Parmigiano Reggiano 18 g