Treat yourself to tandoori chicken on hot naan

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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
1 onion
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
pinch sugar

Servings: 2


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.




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