Chicken tikka naan
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
An Indian dish full of bold spicy flavours. Mix a few ingredients in a bowl and let the flavours marinate overnight. When you get home from work, pop the chicken in the oven.
Ingredients
Tikka masala paste
2 tsp
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Skinless chicken breast
200 g, cut into 2cm pieces
Mango chutney
2 tsp
Naan bread
120 g, (2x60g small naans)
Baby spinach
1 cup(s), (20g)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
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.
2
Thread chicken onto 2 skewers (see tips). Grill for 10 minutes, turning occasionally, or until golden and cooked through.
3
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.
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