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Chilli naan breads with chicken recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and flavorful tandoori chicken dinner ready in 30 minutes - irresistible and devoured in minutes!
Ingredients:
  • 500g Australian Chicken Breast Mince
  • 75g tandoori paste
  • 280g yoghurt
  • 125.00 ml finely chopped mint
  • 20.00 ml finely chopped dill
  • 40g butter, melted
  • 1 long red chilli, finely chopped
  • 4 naan breads
  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • 1 red onion, thinly sliced
  • 1 long red chilli, extra, thinly sliced
  • Mango chutney, to serve
Instructions:
  • Preheat a large non-stick frying pan over high heat. Cook the mince, breaking up any lumps with a wooden spoon, for 5 minutes until it changes color. Stir in tandoori paste and cook for an additional 5 minutes until mince is fully cooked. Keep warm by covering the pan.
  • Mix together the yogurt, fresh mint, and dill in a small bowl. Season to taste.
  • Heat up a chargrill on high. Mix together the butter and chilli in a bowl. Brush the butter mixture over one piece of naan bread. Grill for 1 minute on each side until lightly charred. Repeat this process for the rest of the naan breads using the remaining butter mixture.
  • Assemble the naan breads on serving plates and generously layer with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli, and chutney.

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