Chicken tikka with yoghurt on naan
This is what chicken tikka was born for – to eat with hot naan or chapati
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
100ml plain yoghurt
Juice of ½ lemon
1tbsp tikka paste
4 raw skinless and boneless chicken thighs
Oil for the tray
2 small naans, or chapatis
Butter for spreading
½ mild red chilli, finely chopped
A few mint or coriander leaves (or both)
Sea salt flakes and freshly ground black pepper
Method
- Preheat the oven to 240°C/fan 220°C/Gas Mark 9.
Mix the yoghurt, lemon juice and tikka paste together and reserve half of it for later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through (a skewer should glide through the flesh easily). Slice each thigh into three.
Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.
Pile the chicken on to the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yoghurt, the chilli and herbs.
Bliss On Toast by Prue Leith is published by Bloomsbury, £14.99, photography by Haarala Hamilton. Available now.
