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Chicken Tikka Naan Sandwich

Recipe

Tasty chicken tikka wrapped in a fluffy and buttery homemade naan.

Serves: 2 people   |   Prep time: 130 minutes   |   Cooking time: 25 minutes

Indian   |   Main

  

Ingredients

  • 400g diced Chicken Breast
  • 35g Tikka Masala seasoning
  • 1 heaped tsp Tomato Puree
  • 30ml Greek Yogurt
  • 1 clove Garlic, peeled and minced
  • 30ml Olive Oil
  • Juice ½ Lemon
  • 4 small Vine Tomatoes
  • 1 small Red Onion, peeled and finely sliced
  • ¼ Cucumber, thinly sliced

To Garnish:

  • Decorate with Chilli slices, Coriander leaves and Lemon wedges

Yoghurt dip:

  • 60ml Greek Yogurt
  • 50g Cucumber
  • 5 large Mint Leaves

Garlic Butter:

  • 25g Salted Butter
  • 5g chopped Coriander
  • 1 clove Garlic, peeled and minced

Naan bread:

  • If using shop bought, 1 pack 2 Garlic and Coriander Naans
  • To make your own:
  • 4g Instant Yeast
  • 4g Caster Sugar
  • 15ml whisked Egg
  • 120g Plain Flour
  • 10g melted Butter
  • 15ml Milk
  • 60ml warm Water

  

Method

  1. Start by making the naan bread if you are making from scratch.
  2. Mix the yeast with the warm water and sugar. Leave for 10 minutes until frothy.
  3. Mix the melted butter with the milk and then add to the yeast mixture and whisk.
  4. Put the flour in a bowl and make a well in the middle.
  5. Pour the yeast mixture in the middle and mix together until you have a soft dough.
  6. Cover with clingfilm and allow to rest and double in size for 60 minutes.
  7. Meanwhile marinate the chicken.
  8. Put the Greek yogurt, tikka seasoning, tomato puree, garlic, lemon juice and olive oil in a bowl, and season with salt and pepper.
  9. Put in the chicken and mix well. Allow to marinate for 45 minutes.
  10. To make the dip, finely dice the cucumber, finely chop the mint and mix these together with the yogurt.
  11. Once the dough is ready, cut into two portions.
  12. Stretch the dough flat a few times, then roll into balls and put on a baking tray for 15 minutes covered with a light tea towel, to prove and rise.
  13. Take the chicken out of the marinade and thread onto metal skewers. Griddle or grill for 10 minutes, turning as you cook. Keep warm while you finish the naans.
  14. Place each ball of dough on a floured surface and roll into an oval shape around 5mm thick.
  15. Put a little oil into a large frying pan and heat. Fry the naans until they start to bubble and brown, turning as you cook, for about 12-15 minutes.
  16. If using shop bought breads, follow the heating instructions on the packaging.
  17. To make the garlic butter, melt the butter with the garlic and coriander.
  18. Assemble the naans. Place each naan on a platter, brush with the garlic butter and top with sliced tomato, cucumber and red onion. Then add the chicken and garnish with chillies, coriander and serve the yogurt dip and lemon wedge on the side.