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14 December 2012,00:49 by
D.Sumithra

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CHICKEN NAAN POCKETS

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Mix together the yogurt, garam masala, chilli powder, salt, lemon juice, fresh coriander and chopped green chilli.
  • Pour the marinade over the chicken, cover and leave to marinate for about 1 hour.
  • Preheat the grill to very hot, then lower to medium. Put the chicken in a pan or flameproof dish lined with foil.
  • Grill for at least 15 minutes until tender and fully cooked, turn the chicken twice.
  • Cut into the middle of each naan to make a pocket, then set aside.
  • Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage.
  • Serve garnished with mixed salad leaves, tomato halves, lemon wedges and coriander.

INGREDIENTS

  • 4 small naan
  • 3 tablespoon natural (plain) low fat yogurt
  • 2  teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 50 ml lemon juice
  • 1 tablespoon chopped fresh coriander (cilantro)
  • 1 fresh green chili, chopped
  • 500 grams boneless chicken, skinned and cubed
  • 9 onion rings
  • 2 tomatoes, quartered
  • ½ white cabbage, shredded

For the garnish

  • Mixed salad leaves
  • 2 small tomatoes, halved
  • Lemon wedges
  • Fresh coriander

2 comments for “Chicken Naan Pockets”

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