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Butter chicken naan-wich
Butter chicken naan-wich
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Prep Time:
360 minutes
Cook Time:
Total Time:
360 minutes
Delicious combination of butter chicken and sandwich for a perfect meal.
Ingredients:
  • 4 (about 550g) Chicken Thigh Fillets, fat trimmed
  • 60g (1/4 cup) butter chicken marinade or tandoori paste
  • 180g (2/3 cup) Greek Style Yoghurt
  • 1⁄250.00 ml fresh coriander leaves, finely chopped, plus extra sprigs, to serve
  • Large pinch ground cumin
  • 40.00 ml white vinegar
  • 15.00 gm caster sugar
  • 2 large Lebanese cucumbers, peeled into ribbons
  • 6 small radishes, halved
  • 4 (280g packet) naan bread
  • Baby gem lettuce leaves, to serve
  • Sriracha chilli sauce, to serve
  • Baked sweet potato chips, to serve
Instructions:
  • Mix the chicken, marinade, and 2 tablespoons of yogurt in a bowl. Cover and refrigerate for 8 hours or overnight for maximum flavor development.
  • In a bowl, mix the leftover yogurt with fresh coriander and aromatic cumin. Season to taste and set aside.
  • Heat up a chargrill on high heat. Remove extra marinade, then lightly coat chicken with olive oil. Lay a piece of parchment paper on the chargrill. Grill chicken on the paper, flipping occasionally, for 10-12 minutes until fully cooked. Move chicken to a plate, cover, and let it rest for 5 minutes before serving.
  • In a heatproof bowl, combine vinegar, sugar, and season to taste. Microwave on High for 30 seconds until sugar dissolves. Add cucumber and radish, toss well to combine. Let sit for 5 minutes to pickle.
  • - Thickly slice the chicken. - Heat the naan bread according to packet instructions. - Divide the lettuce, chicken, pickles, extra coriander, yogurt mixture, and chili sauce evenly among the naans, covering half of each. - Fold the naans over to enclose the filling and secure with toothpicks. - Serve with sweet potato chips.

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