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Chicken tikka naan

Chicken tikka naan

Total Time
35 min
15 min
10 min
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.


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)


1 medium, cut into wedges to serve


  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.


TIPS: To warm naan, sprinkle with a little water and cook in a large frying pan over medium heat, turning once, for 3 minutes. If using wooden skewers, soak them in cold water for 10 minutes before using to stop them burning during cooking. Add 1 tbs chopped fresh coriander with curry paste in Step 1. Swap chicken for firm tofu.