Indian chicken naan


25 MINUTES

PREPARATION TIME

30 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 500g Ingham’s fresh chicken thigh fillets, cut into large dice
  • 4 tbsp Indian curry paste (Tikka Masala or Tandoori)
  • 6 tbsp Thick yoghurt
  • 4 Naan bread
  • 1 Cucumber, peeled sliced
  • ½ Red onion, peeled and sliced
  • ¼ Bunch of mint leaves
  • 8 Bamboo skewers


METHOD

  1. Pre heat oven to 180c.
  2. Place curry paste and half of the yoghurt into a bowl, add Ingham’s fresh chicken thigh fillets, mix, cover with plastic wrap and place in to the refrigerator for 20 minutes.
  3. Thread chicken on to skewers and place on a lined baking tray.
  4. Cook in the oven for 15 – 20 minutes or until lightly browned and fully cooked.
  5. Place naan bread onto plates, top with cucumber, onion and mint.
  6. Place chicken on top remove skewers and serve with remaining yogurt.




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