The spicy, charred chicken inside the warm naan, cooled by the fresh yoghurt dressing. A straight 10/10.
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Serves
4
Skinless Chicken Thigh
Iceberg Lettuce
Garlic
Naan
Mint
Coriander
Lime
Yoghurt
Ground Coriander
Ground Ginger
Cumin
Cayenne Pepper
Onion
Salt
Black Pepper
Olive Oil
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content.
Serves
4
Skinless Chicken Thigh
Iceberg Lettuce
Garlic
Naan
Mint
Coriander
Lime
Yoghurt
Ground Coriander
Ground Ginger
Cumin
Cayenne Pepper
Onion
Salt
Black Pepper
Olive Oil
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Step 1.
Dice up your thighs. Add to a bowl with ground ginger, ground coriander, cumin and cayenne pepper. Add a crushed garlic clove, 4 tbsp of plain yoghurt, salt and pepper. Add a drizzle of olive oil and mix everything together. Cover and leave to marinate for 40 minutes.
Step 2.
Raita time. Into a blender, add a handful of coriander, a handful of mint, 300g of yogurt, salt, pepper and olive oil. Add the zest and juice of a lime and blitz until smooth.
Step 3.
Place 8 wooden skewers in a bowl of water to soak.
Step 4.
Roughly cut your onion into chunks.
Step 5.
Take a skewer, add a piece of onion, chicken, more onion, more chicken and finish with a piece of onion. Use up the chicken and onions on all the skewers and place them on a baking tray. Place under the grill for 30 minutes, turning every 10 minutes.
Step 6.
Warm your naans.
Step 7.
Once the chicken is charred and cooked through, remove from the oven.
Step 8.
Chop up some iceberg lettuce.
Step 9.
Serving time. Add your chicken (removing the wooden skewer), some lettuce and a big dollop of raita onto a naan. Wrap it up and tuck in!
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