Chicken tikka naan

Total Time
0:25
Prep
0:15
Cook
0:10
Serves
2
Difficulty
Easy
Ingredients
  • Chicken breast, skinless, raw
    200 g, cubed
  • Tesco Tikka Paste
    10 g
  • Low Fat Natural Yogurt
    3 tablespoons
  • Mango Chutney
    10 g
  • WW Mini Plain Naans
    2 piece(s)
  • Spinach
    1 portion(s)
  • Lemon(s)
    1 slice(s), wedges, to serve
Instructions
  1. Preheat the grill to high. Mix the chicken breast with the tikka paste and 2 tablespoons of the yogurt, then cover and set aside in the fridge to marinate for 10 minutes.
  2. Thread the chicken onto 2 skewers (if you’re using wooden skewers, soak them in cold water for 15 minutes beforehand to stop them from burning). Cook under the grill for 10 minutes, turning occasionally.
  3. Meanwhile, mix the remaining yogurt with the chutney. Warm the naan breads and spread them with the chutney mixture. Top with the chicken and spinach, then serve with the lemon wedges for squeezing.

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