Notes
These are an absolute flavour bomb. Charred and spiced succulent chicken, meets fresh and cooling raita with a warm and comforting naan. Yum!
Ingredients
For the marinade:
100g natural yoghurt
2 tsp. ginger paste/3cm ginger, grated
2 tsp. garlic paste/2 garlic cloves, crushed
1 tbsp. tomato puree
2 tsp. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chilli flakes/smoked paprika/easy chilli/chopped chilli (red or green)
1 tsp. salt
4 chicken thigh fillets/400-500g chicken thigh fillets, cut into bitesize pieces
1 tbsp. vegetable oil/light olive oil
For the raita:
1/2 cucumber
a few sprigs of mint
1 tsp. garlic paste/1 clove garlic, crushed
1/2 red onion, finely diced
100g natural yoghurt
pinch of salt
To serve:
2 naan breads (I love garlic & coriander)/2 flatbreads/2 wraps
2 spring onions, finely sliced
small handful coriander, chopped
1 lime
Method
Combine the marinade ingredients, add the chicken and coat thoroughly. Marinade for as long as you have, up to overnight.
Make the raita. Halve the cucumber lengthways, and scoop out the seeds (this will stop the raita getting too watery). Grate into a bowl. Add the mint, garlic, red onion, natural yoghurt and salt and mix.
Place a frying pan over a high heat and add the oil. Add the marinated chicken to the pan, spread out, and leave for several minutes - you are aiming for the yoghurt marinade to caramelise and to create a char. Stirring will stop this happening. After a few minutes, turn the chicken over and cook for several minutes on the other side.
While the chicken is cooking, heat the naan bread. Sprinkle with a little water and either pop in the oven for 2-3 minutes, or microwave for 30 seconds - 1 minute.
Spread your raita in a line down the centre of the naan, and top with chicken (ensuring that it is cooked through). Top with the spring onions and coriander, and a squeeze of lime juice.
You can either eat with a knife and fork, pizza-style, or wrap up and get in there with your hands!