This quick-and-easy dish is ideal for a snack lunch or supper.
4 naan
45 ml (3 tbsp) natural yogurt
7.5 ml (1 1/2 tsp) garam masala
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) chopped fresh coriander
1 fresh green chilli, chopped
450 g (1 lb) 3 1/4 cups chicken, skinned, boned and cubed
15 ml (1 tbsp) vegetable oil
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded
lemon wedges
2 small tomatoes, halved
mixed salad leaves and fresh coriander, to garnish
45 ml (3 tbsp) natural yogurt
7.5 ml (1 1/2 tsp) garam masala
5 ml (1 tsp) chilli powder
5 ml (1 tsp) salt
45 ml (3 tbsp) lemon juice
15 ml (1 tbsp) chopped fresh coriander
1 fresh green chilli, chopped
450 g (1 lb) 3 1/4 cups chicken, skinned, boned and cubed
15 ml (1 tbsp) vegetable oil
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded
lemon wedges
2 small tomatoes, halved
mixed salad leaves and fresh coriander, to garnish
method
1. Using a small, sharp knife, carefully cut into the middle of each naan to make a pocket, then set them aside until needed.
2. In a bowl, mix together the natural yogurt, garam masala, chilli powder, salt, lemon juice, fresh coriander and chopped fresh green chilli. Pour this marinade over the chicken pieces and leave to marinate for about 1 hour.
3. After 1 hour preheat the grill to very hot, then lower the heat to medium. Place the marinated chicken pieces in a flameproof dish and grill for about 15—20 minutes, until they are tender and cooked through, turning the chicken pieces at least twice. Baste with the vegetable oil occasionally while cooking.
4. Remove the dish from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and shredded cabbage. Serve garnished with lemon, tomatoes, salad leaves and coriander.
2. In a bowl, mix together the natural yogurt, garam masala, chilli powder, salt, lemon juice, fresh coriander and chopped fresh green chilli. Pour this marinade over the chicken pieces and leave to marinate for about 1 hour.
3. After 1 hour preheat the grill to very hot, then lower the heat to medium. Place the marinated chicken pieces in a flameproof dish and grill for about 15—20 minutes, until they are tender and cooked through, turning the chicken pieces at least twice. Baste with the vegetable oil occasionally while cooking.
4. Remove the dish from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and shredded cabbage. Serve garnished with lemon, tomatoes, salad leaves and coriander.
serving amount
serves 4
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