Chicken Tandoori Naan

Ingredients

• 4 Mission Plain Naan

• ¼ cup Tandoori paste

• ½ cup Greek-style yoghurt

• 500g chicken thighs

• 200g hummus

• 1 small red onion, halved, thinly sliced

• 1 cup spinach

• ½ cup coriander leaves

• lemon wedges to serve

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Mission Plain Naan

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Instructions

• Step 1

  Preheat grill on high or oven at 230°C and line a baking tray with foil.

• Step 2

  In a shallow dish, combine Tandoori paste with yoghurt. Add chicken and turn to coat. Set aside for at least 15 minutes.

• Step 3

  Arrange chicken in a single layer on a lined tray. Cook under grill or in oven, turning occasionally, for 20 minutes or until cooked through and slightly charred. Slice into
  bite-size pieces.

• Step 4

  Heat Mission Plain Naan according to package instructions.

• Step 5

  To serve naan, top with hummus, spinach, onion, chicken and coriander.

   

  Tip: for a vegetarian option, swap chicken with 1 cup cauliflower florets and 400g canned chickpeas, drained.