We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
5 minutes
15 minutes
20 minutes
- 650g chicken kebab
- 4 Plain Naan Bread
- 125.00 ml plain Greek-style yoghurt
- 40.00 gm mango chutney
- 50g baby spinach
- 1/2 small red onion, cut into thin wedges
- 27.20 gm sultanas
- 40.00 ml slivered almonds
- Preheat a non-stick frying pan over medium heat. Cook the chicken skewers for 10 minutes, turning occasionally, until fully cooked. Take the chicken off the skewers and give it a rough chop.
- Preheat the grill to medium-high heat. Place the naan bread on a foil-lined baking tray and grill for 2 minutes, or until heated through.
- Mix yogurt and mango chutney in a small bowl. Spread naan with yogurt mixture, then add spinach, chicken, onion, sultanas, and almonds on top. Grill for 3 minutes until heated through. Serve hot.
Similar Recipes
- 39min
Tandoori chicken pizzas with tahini dressing
Elevate naan bread with Tandoori chicken pizzas topped with tahini dressing.
- 40min
Tandoori chicken pizzas
Make family-friendly tandoori chicken pizza at home with this simple recipe.
- 50min
Naan bread recipe
Make billowy, buttery naan at home in your oven for a taste sensation. High heat gives the perfect charred blisters. Get creative with garlic, cheese, or sweet fillings. Pair with your favorite Indian dishes or try Tandoori naan pizza.
- 18min
Tandoori chicken pizza
Fusion naan pizza with tangy cherry tomatoes - a tasty blend of Indian and Italian flavors!
- 50min
Lamb Meatballs Over Tandoori Naan
Naan bread topped with lamb meatballs, tomato sauce, and Muenster cheese for a fusion Indian-Mediterranean pizza.