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Ingredients
Chicken:
2 tbsp plain yoghurt
2 cloves garlic
1 tbsp tandoori masala
½ tsp salt
2 chicken breasts cut into strips
1 tbsp sunflower oil
2 tbsp butter
Masala:
100g plain yoghurt
30g double cream
1 tsp chilli powder
1tsp ground coriander
1 tsp ground cumin
Salad:
½ cucumber
1 small red onion
1 carrot
½ fennel bulb
1 tbsp olive oil
1 tsp lemon juice
Chilli and cheese naan bread:
200g plain flour
½ tsp salt
½ tsp sugar
½ tsp baking powder
70g plain yoghurt
4-5 tbsp water
100g grated cheddar
50g grated mozzarella
1 tsp chilli flakes
Freshly chopped coriander Mint raita:
250g Greek yoghurt
1 garlic clove
A thumb-sized piece of ginger, finely grated
½ small pack of coriander, chopped
Handful mint leaves juice
½ lime
½ tsp garam masala, plus a little extra to serve
¼ cucumber, grated and squeezed
Method
Chicken: 1. Mix yoghurt, garlic, salt and tandoori masala together 2. Add the chicken and leave to marinate in the fridge 3. Heat the oil and butter in a frying pan and cook the chicken for approx. 8 minutes 4. Transfer the chicken to a chopping board and pull it apart with two forks to shred 5. Mix the masala ingredients together 6. Return the chicken to the pan with the masala mix 7. Cook for approx. 5 minutes until most of the liquid has evaporated
Salad: 1. Thinly slice the carrot, cucumber, onion and fennel 2. Combine all the ingredients in a bowl
Chilli and cheese naan bread: 1. Mix flour, salt, sugar, baking powder and yoghurt in a bowl 2. Gradually add water to make a soft dough 3. Knead for a few minutes 4. Rest for 10 minutes while mixing the filling ingredients 5. Divide the dough into 4 equal pieces 6. Roll each piece into a circle and place ¼ of the filling in the centre 7. Fold in the sides to cover the cheese mixture 8. Roll out again to approx. 20cm in diameter 9. Heat a dry frying pan and cook the naan one at a time for approx. 2 minutes on each side
Mint Raita: Mix all of the ingredients together in a bowl