Chicken Tikka Naan With Indian-Style Salad And Mint Yoghurt

Updated at: Wed, 16 Aug 2023 19:48:19 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 (this is to warm your naans – alternatively, just pop them in the toaster)

Step 2

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Step 3

Add the naans to a baking tray and put the tray in the oven for 5-6 min or until warmed through

Step 4

Cut the lemon[s] into wedges

Step 5

Combine in a bowl 1 tbsp [2 tbsp] of the natural yoghurt (save the rest for later!) with the ground turmeric, ground paprika, garam masala, ginger paste, 1 tbsp [2 tbsp] vegetable oil, a pinch of salt and the juice of 1 [2] lemon wedge[s] – this is your tikka marinade

Step 6

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 7

Meanwhile, add the diced chicken breast to the tikka marinade and give everything a good mix up until fully coated

Step 8

Once hot, add the marinated chicken to the pan and cook for 8-10 min, stirring occasionally until golden and cooked through (no pink meat!) – this is your chicken tikka

Step 9

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Step 10

Whilst the chicken is cooking, cut the cucumber into quarters lengthways, then dice roughly

Step 11

Grate the carrot[s]

Step 12

Add the diced cucumber and grated carrot to a bowl with the nigella seeds, a pinch of salt, the juice of 1 [2] lemon wedge[s] and a drizzle of olive oil

Step 13

Give everything a good mix up – this is your Indian-style salad

Step 14

Combine the reserved natural yoghurt with the mint sauce – this is your mint yoghurt

Step 15

Serve the warmed naans topped with the chicken tikka and Indian-style salad

Step 16

Drizzle over the mint yoghurt and garnish with the remaining lemon wedges

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Delicious

Easy

Fresh

Under 30 minutes