Tandoor Chicken Naan Bread
The tangy, creamy flavours of our homemade ricotta cheese mixed so well with the warm spices of the tandoori chicken - and it’s so easy to see why, when combined with the carrot and pepper mix on top of our homemade naan bread, this is one of our favourite curries! Absolutely delicious!
Ingredients
Marinade
3 tbsp natural Greek Yoghurt
2 tbsp Olive oil
2 tsp cumin
1 tsp garam masala
2 tsp turmeric
1 inch ginger - grated
3 garlic cloves - crushed
1 tsp lemon juice
2 - 3 drops of red food colouring - optional
-
500g skinless chicken breast cut into cubes
3/4 tsp salt
-
4 naan breads
2 tbsp olive oil
1 red onion thinly sliced
1 red bell pepper thinly sliced
1 carrot - grated
1 tbsp white vinegar
½ tsp lemon juice
½ tsp sugar
Salt and pepper to taste
3 tbsp ricotta cheese - see ricotta cheese recipe
Coriander for garnish
Raita for garnish
Method
In a bowl, mix together all of the marinade ingredients. Make sure that everything is thoroughly combined.
Add the chicken, cover and refrigerate for at least 3 hours - or, preferably, overnight.
Remove chicken from the fridge for fifteen minutes before cooking. Add a small amount of salt, to taste.
Heat a large, non-stick skillet or griddle pan and cook the chicken pieces in small batches for 6 minutes, or until cooked through. Turn as needed to make sure chicken is cooked on all sides.
Brush the naan bread with olive oil and heat in the oven at 200C for 5 mins.
Mix together vinegar, lemon juice and sugar well. Add the grated carrot, pepper and onion and season with salt and pepper, to taste.
Place the carrot mix, ricotta cheese and chicken on top of the naan bread - garnish with fresh coriander and a drizzle of raita.
