Prep Time
90 Minutes
Cook Time
30 Minutes
Makes
4
Ingredients
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4 Mission Garlic Naan
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For the Chicken Tikka:
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500g chicken breast, diced
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4 tbsp plain Greek yoghurt
2 tbsp lemon juice
1 tbsp olive oil
2 tsp ginger paste
2 tsp garlic paste
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
2 tsp chilli powder, ground
½ tsp garam masala
¼ tsp turmeric powder
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For the Yoghurt sauce:
2 cups Greek yoghurt
¼ cup fresh dill, roughly chopped
3 cloves garlic, grated
1 tsp salt
½ tsp pepper
3 tbsp lemon juice (about 1 small lemon)
1 cucumber, grated and squeezed to remove any excess liquid
3 tbsp olive oil
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For Assembly:
200g bag of salad
Pickled onions
Chopped coriander
Yoghurt sauce
2 limes
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Instructions
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Step 1
In a medium-sized bowl, mix all the chicken tikka ingredients to create the marinade. Add the cubed chicken to the bowl, toss until the chicken is fully coated. Cover and rest in the fridge for at least an hour or up to 48 hours (the longer the better!).
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Step 2
Take a small bowl and combine all the yoghurt sauce ingredients, cover and set aside in the fridge.
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Step 3
Preheat the oven to 230°C. Line a large baking tray with foil.
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Step 4
Remove the marinated chicken from the fridge. Thread the chicken onto 4-5 metal skewers - it can be around 10-15 pieces per skewer. Place the chicken skewers on the prepared baking tray, ensuring there is a gap between each one.
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Step 5
Cook the chicken for 15 minutes, then flip the skewers and cook for a further 10 minutes until golden. Turn on the grill/broiler and bake for 3-4 minutes on each side, keeping a close eye to ensure it does not burn but becomes lightly charred and is cooked through.
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Step 6
Prepare the Naan by heating or grilling, as per the packet instructions.
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Step 7
Spread a handful of fresh salad on each naan. Add one skewer worth of the chicken tikka down the middle of the naan, along with generous dollops of prepared yoghurt sauce, pickled onions and a sprinkle of chopped coriander. Serve with a lime wedge each and enjoy!
