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Clover Naan Bread with Tandoori Style Chicken

Chicken naan

Clover Naan bread with Tandoori Style Chicken

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 30 minutes
Cooking time: 35-40 minutes

For the naan bread:
1 ¾ cups self-rising flour
1 cup Clover Double Cream Plain Yoghurt
½ tsp salt
¼ melted butter, for brushing

For the tandoori chicken:
Clover Double Cream Plain Yoghurt
3 chicken breasts, cubed
1 Tbsp garlic & ginger paste
1 Tbsp hot curry powder
1 ½ tsp ground cumin
1 tsp paprika
Zest and juice of 1 lemon
salt and pepper

To serve:
Clover Double Cream Plain Yoghurt
1 red onion, sliced
1 red chili, chopped
lemon wedges
fresh coriander
crispy chickpeas, optional

For the naan bread: In a medium size bowl, combine flour, salt and Clover Double Cream Plain Yoghurt and mix using a wooden spoon until a shaggy dough forms, then transfer the dough onto a lightly floured work surface and knead for about 2-3 minutes.

Shape the dough into a rectangular shape and divide into 6 portions, then flatten each portion into a semi-rectangular shape. Heat a non-stick pan over medium heat, when the pan is heated place the dough into pan and cook for 2-3 minutes on each side, once cooked brush with melted butter.

For the tandoori chicken: In a large bowl combine Clover Double Cream Plain Yoghurt, garlic and ginger paste, spices, lemon zest, juice and seasoning. Then add in chicken and mix until the chicken is coated in the marinade. Cover with plastic wrap and allow this to marinade for 30 minutes.

Heat a griddle pan over medium heat, then thread the chicken onto skewer sticks and cook on the griddle pan for 10 minutes. Once the chicken is cooked squeeze over lemon juice and set aside.

Spread a generous amount of guacamole onto each naan bread, top with tandoori chicken, red onion and a dollop of Clover Double Cream Plain Yoghurt. Garnish with fresh coriander and red chili.

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