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We hope you got insight from reading it, now let’s go back to tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 recipe. To cook tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 you only need 30 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:
- Take 150-200 grams cubed chicken breast
- Get 1 large plain or garlic and coriander naan bread
- Provide 1 small Plain, or garlic and coriander naan (optional)
- You need 3 wooden skewers
- Take 60 grams (2 oz) unsalted butter
- You need 3 tbsp oil
- Get ⚫
- Prepare ⚫ Salad⚫
- Prepare 1/4 head iceberg lettuce
- You need 1/8 head red or white Cabbage (optional)
- Prepare 1 Good-sized carrot
- Get 2 inches english cucumber
- Provide 6 baby tomatoes, or 2-3 sliced medium-sized large tomatoes
- You need 2 pinch sea salt
- You need 2 pinch ground black pepper
- Take ⚫
- Get ⚫ Mint Yoghurt Dip⚫
- You need 200 ml plain or Greek yoghurt
- You need 1 tbsp mint sauce
- Use 2 inches English cucumber (deseeded & chopped)
- Prepare 2 tsp fresh mint or 1 teaspoon dried mint (optional)
- Prepare ⚫
- Provide ⚫ Tikka Marinade⚫
- Get 2 tbsp Tikka paste
- Get 1 tbsp lemon juice
- You need 1 1/2 tbsp plain yoghurt
- Provide 2 tsp fresh chopped coriander (cilantro) or 1 tsp dried
- Prepare 1 tsp MSG (optional)
- Provide 3 drops red food colouring (optional)
- You need sea salt and ground black pepper to season
Instructions to make Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:
- Prepare the marinade. Leave the yoghurt to one side for now and combine the rest of the marinade ingredients in a small bowl, mixing well:
- Cube your chicken into nice size pieces of about ¾ to 1 inch. If you're using frozen meat, cube it before its fully defrosted. This will keep the chicken firm and help you get nicer cubes. Add chicken to the bowl, and press the marinade in to the meat with the back of a spoon for a few minutes, or transfer to a sandwich bag and squeeze in with your hands
- Refrigerate and leave for at least 1 hour to marinate.
- Add the yoghurt and massage again until the marinade is all one colour. Leave as long as you can to marinate, but at least another hour
- I prefer to leave overnight for a more consistent taste throughout the meat
- About 1½ hours before cooking the chicken make the dip. Simply mix the dip ingredients and blend. Deseed the cucumber or your dip will be watery:
- Pour the dip in to a dipping bowl or ramekin, garnish with a sprig of fresh mint or a sprinkle of dried mint, then refrigerate
- Prep your salad and refrigerate - - https://cookpad.com/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2
- Cover a large plate with cling film for an easy clean-up, and begin to thread your cubes of marinated chicken onto wooden skewers. Tip: cover the ends of the skewers with foil to prevent them burning during grilling or, soak them before use
- Grill for 12-15 minutes on a high heat turning every 3-4 minute until you begin to see a nice char on the edges of the cubes. Put somewhere warm to rest until the naan is ready.
- Melt the butter in to the oil and brush liberally onto both sides of the naan. Grill the naan on a medium heat for 3-4 minutes turning once
- Put the naan on a plate, and pile with your salad. Put the skewers on the salad, splash with lemon or lime juice, and serve.
- Eat by removing the chunks of tikka chicken from the skewers, tearing chunks off the naan, wrapping it round the chicken and salad then dipping in the mint yoghurt
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