Preparation time: 15 min
Cooking time: 15 min
This tandoori chicken on hot naan is perfect with a dollop of yoghurt.
30 ml red tandoori paste
1 fat clove garlic
2 naan breads 410 g whole, peeled tomatoes
olive oil for frying
salt to taste
fresh coriander and yoghurt to serve
4 chicken breast fillets
15 ml tomato paste
1 red, green or yellow pepper
Heat pan and add oil.
Sauté garlic and onion until glossy.
Add tandoori and tomato pastes and stir to combine.
Add sugar, peppers and tomatoes and cook for about 5 minutes.
Toss in the chicken slices and cook until done – about 8 minutes. Season to taste.
Meanwhile, warm naan in a preheated 200 ºC oven.
Top naan with hot tandoori chicken and serve with yoghurt and coriander.