Chicken tikka naan
7 - 8
PersonalPoints™ per serving
Chicken tikka should never be off the menu, so spice things up with this Indian-inspired favourite.
Chicken breast, skinless, raw
200 g, cubed
2 teaspoons, tikka
Low Fat Natural Yogurt
1 slice(s), wedges, to serve
- 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.
- 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.
- 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.
To warm the naan, sprinkle with a little water and put in a pan on medium heat for 3 minutes, turning once.