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When it comes to healthy yet delicious meal options, Mini Chicken Tikka Lettuce Cups stand out as a vibrant choice that brings together the rich flavors of Indian cuisine in a light and refreshing format. This recipe not only satisfies your taste buds but also aligns with modern dietary preferences that prioritize health without compromising on flavor. The concept of using lettuce cups as a base is gaining traction in culinary circles, and for good reason—they are low in calories, high in nutrients, and offer a delightful crunch that complements the savory chicken tikka perfectly.

Mini Chicken Tikka Lettuce Cups

Discover a delicious twist on a classic dish with Mini Chicken Tikka Lettuce Cups! This healthy and refreshing recipe combines the rich flavors of chicken tikka with crisp lettuce for a lighter, nutrient-packed meal. Perfect for low-carb and gluten-free diets, these cups are easy to assemble and bursting with flavor. Pair them with fresh vegetables and a creamy mint yogurt sauce for a delightful bite that impresses at any gathering or makes for a quick weeknight dinner. Enjoy a feast that’s as nutritious as it is flavorful!
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Ingredients
  

For the Chicken Tikka Marinade:

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into small cubes

1 cup plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons vegetable oil

2 tablespoons tikka masala spice blend

1 teaspoon garlic powder

1 teaspoon ground ginger

Salt and pepper, to taste

For Assembly:

1 head of butter or iceberg lettuce, leaves separated, washed, and dried

1 small red onion, finely chopped

1 medium cucumber, diced

1 medium tomato, diced

1/4 cup fresh cilantro, chopped

1/2 cup mint yogurt sauce (store-bought or homemade)

Optional Garnish:

Fresh lime wedges for squeezing

Additional chopped cilantro for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the plain yogurt, lemon juice, vegetable oil, tikka masala spice blend, garlic powder, ground ginger, salt, and pepper until well combined. Add the cubed chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 1 hour (or overnight for enhanced flavor).

    Cook the Chicken: Preheat your grill or grill pan to a medium-high temperature. If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Once the grill is hot, thread the marinated chicken onto the skewers. Grill the chicken for 10-12 minutes, turning occasionally, until fully cooked and slightly charred on the outside. Remove the chicken from the skewers and chop it into bite-sized pieces.

      Prepare the Lettuce Cups: While the chicken is grilling, select intact leaves from the butter or iceberg lettuce. Arrange the clean leaves on a serving platter, ready to be filled.

        Assemble the Cups: For each lettuce leaf, add a spoonful of the chopped chicken tikka. Top with a sprinkle of diced cucumber, tomato, and red onion. Drizzle a generous amount of mint yogurt sauce over each filled leaf.

          Garnish and Serve: Finish off each lettuce cup with a squeeze of fresh lime juice and a sprinkle of additional chopped cilantro if desired. Serve immediately for the most refreshing crunch and vibrant flavors.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4 servings