Chicken tandoori with naan bread

chicken tandoori with naan bread
80 Item


Naan bread


1.Combine yogurt and coriander in large bowl, reserve and refrigerate ¼ cup for serving. Stir chicken and paste into remaining coriander yogurt; refrigerate.
2.Meanwhile, make naan bread. Sift flour, baking powder and salt into large bowl, stir in yeast and seeds. Make a well in centre, add yogurt, oil, egg and enough milk to mix to a soft dough. Turn dough onto floured surface, knead 5 minutes or until smooth and elastic. Place dough in large oiled bowl, cover, stand in warm place 2 hours or until doubled in size.
3.Preheat grill to highest setting. Heat a heavy-duty oven tray under grill. Cut dough in half and working with one half at a time, divide dough into 2cm balls. Roll balls out to 3mm thick, stretch ends of each piece of dough. Grill naan, in batches, on hot tray, 45 seconds each side or until browned.
4.Stir chicken mixture in heated oiled frying pan until cooked.
5.Top each naan with ¼ teaspoon mango chutney, a piece of the tandoori chicken and a dollop of reserved coriander yogurt.

1 week Cook naan breads, cool, wrap and freeze. 24 hours Make coriander yogurt. Combine the chicken, paste and coriander yogurt; cover, refrigerate. 4 hours Thaw naan breads at room temperature. Last Cook chicken mixture. Reheat naan breads on oven trays, covered loosely with foil, in oven at 220°C (200°C fan- forced). Assemble naan breads just before serving.


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