A popular Indian dish, Tandoori Chicken Naan is a favourite amongst many. This Tandoori Chicken Naan is a combination of roasted chicken in a tonne of spices and some natural yoghurt. Top this with wild garlic, sliced red onion, red pepper and coriander. Beautiful!
A little bit about me…
If you’d have asked me whether I favour a certain type of cuisine when cooking, I’d have said no. But over the past few weeks, we’ve certainly eaten a lot of dishes with curry & spice flavours, including the Vegetable Curry, Biryani, Katsu and now this.
It’s probably because it’s relatively easy to make, lol, and if it’s done right (or to the best of your ability) it can taste amazing. I’m sure there are techniques and recipes that have been passed through the ages and it’s also worth highlighting that I don’t own a tandoor oven…unfortunately.
There are videos where you can make your own style tandoor oven and if i’d have thought about it, I could have potentially used the Wood fired oven I have to create a similar effect.
I think a lot of the time, especially for me when I was a little younger was that I’d make excuses. For example…I haven’t got the equipment or I have no idea where to start when making something. I feel that’s the point where we turn to pre-made, packaged goods or worse…the takeaway.
Where the idea came from…
Now I’m all for supporting your local businesses and putting money into the economy, but there’s got to be a balance. Surely?
There’s a great little restaurant in Birmingham and they do something called “Fat Naans” which is basically what I’m trying to recreate for lunch. (The Chilli Fish ones are decent too!)
Put that with a side of Masala Fries and you’re away…I’ll maybe stick those on another post, as I said in other posts, if you can eat well, but not too unhealthy, you’re on to a winner. Maybe save Ped’s Pancakes for a treat!
If you read my Chicken Katsu curry blog, you’d have noticed that was inspired by Wagamamas, and this is similar, as I’d been thinking about a ‘Fat Naan’ for a while.
The Naan breads were made over the weekend and left over from our Vegetable Curry post, so really great to be utilising and boxing clever across multiple dishes.
If you’re using store bought Naan Breads, that’s absolutely fine, follow the cooking instructions on the packet.
The timings work well if you make your Naan from scratch. Both the Naan and Chicken can be prepared and then sit for an hour before cooking.
INGREDIENTS FOR THE TANDOORI CHICKEN:
- 2 x Chicken Breasts (Diced)
- 1 tsp Cumin
- 2 tsp Turmeric
- 1 tsp Ground Coriander
- 2 tbsp Curry Powder
- 1 tsp Salt
- 2 x Garlic Cloves (crushed)
- 1/2 thumb of ginger (chopped finely)
- 3/4 cup of Natural Yoghurt
- 1/4 cup of vegetable Oil
- Handful of leaves of Wild Garlic
- 1/2 Red Onion (thinly sliced)
- 1/2 Red Pepper (thinly sliced)
- Chopped Coriander
(Serves 2, Prep: 10 minutes, Marinade: 1 Hour, Cooking: 20 Minutes)
- Dice the two chicken breasts into edible pieces. Remember to keep the raw chicken, knife and chopping board away from other foods to avoid cross contamination.
- In a bowl, combine the yoghurt, oil, cumin, turmeric, curry powder, ground coriander, salt, garlic and ginger.
- Whisk the mixture well and then coat the chicken pieces.
- Leave this to marinade in the refrigerator for a minimum of 1 hour.
- Thinly slice your red pepper & red onion ready for cooking.
- When the hour is up, take your chicken out of the refrigerator.
- Pre-heat the oven to around 180C
- Heat a little oil in a pan over a medium heat and fry the chicken pieces for around 8-10 minutes. Stirring to ensure all sides of the chicken cook evenly.
- Be sure to start cooking your naan breads alongside. This is where a bit of timing comes into play. Your naan and chicken mixture is all going to go in the oven and continue cooking so you don’t want to over cook the naan as they’ll go crunchy.
- Spoon the mixture onto your part-cooked naans, put your chopped wild garlic, red onion and red pepper on top. Drizzle this with some oil.
- Place this in the oven and leave to cook for around 10 minutes, but keep checking as all ovens cook at different rates. If the outside of your naan starts to crisp you’re ready.
- When ready, sprinkle your chopped coriander over and you’re done.
*Next time I make these, I’ll probably put a mint yoghurt sauce alongside as I think this would go lovely. Bex had hers with mayonnaise :S I didn’t think I’d put that in the recipe…Ha…each to their own!
Thanks for reading…
Thanks for reading this Tandoori Chicken Naan post and hopefully you try these out soon. We’re beginning to break the page up now and you can see that each person has their own styles and influences. Whether it’s Ped’s Comfort food or Bex Healthy Options, hopefully there’s something for everyone (I think I fall somewhere in between.)
If you’d like to learn more about Me, Ped or Bex then head over to our Meet the Team page, which gives a little insight into the three of us.