Chicken tikka naan
Tikka masala paste
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Skinless chicken breast
200 g, cut into 2cm pieces
120 g, (2x60g small naans)
1 cup(s), (20g)
1 medium, cut into wedges to serve
- Preheat grill on high. Line a grill tray with foil. Combine curry paste and 2 tablespoons yoghurt in a shallow dish. Add chicken and turn to coat. Cover and place in fridge for 10 minutes or overnight.
- Thread chicken onto 2 skewers (see tips). Grill for 10 minutes, turning occasionally, or until golden and cooked through.
- Meanwhile, combine remaining yoghurt and chutney in a small bowl. Warm naan breads and spread with chutney mixture (see tips). Top with chicken and spinach. Serve with lemon wedges.