Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

Name: Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿
Total time: 3600 s
Yield: 1 serving
Cuisine: American
Ingredients: 150-200 grams cubed chicken breast; 1 large plain or garlic and coriander naan bread; 1 small Plain, or garlic and coriander naan (optional); 3 wooden skewers; 60 grams (2 oz) unsalted butter; 3 tbsp oil; ⚫; ⚫ Salad⚫; 1/4 head iceberg lettuce; 1/8 head red or white Cabbage (optional); 1 Good-sized carrot; 2 inches english cucumber; 6 baby tomatoes, or 2-3 sliced medium-sized large tomatoes; 2 pinch sea salt; 2 pinch ground black pepper; ⚫; 200 ml plain or Greek yoghurt; 1 tbsp mint sauce; 2 inches English cucumber (deseeded & chopped); 2 tsp fresh mint or 1 teaspoon dried mint (optional); ⚫; 2 tbsp Tikka paste; 1 tbsp lemon juice; 1 1/2 tbsp plain yoghurt; 2 tsp fresh chopped coriander (cilantro) or 1 tsp dried; 1 tsp MSG (optional); 3 drops red food colouring (optional); sea salt and ground black pepper to season

Tex @cook_3903024

Manchester, England

Probably my favourite takeaway meal, especially done this way...

Tex @cook_3903024

Manchester, England

Probably my favourite takeaway meal, especially done this way...

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Ingredients

60 mins

1 serving

150-200 gramscubed chicken breast
1large plain or garlic and coriander naan bread
1small Plain, or garlic and coriander naan (optional)
3wooden skewers
60 grams (2 oz)unsalted butter
3 tbspoil
⚫
⚫ Salad⚫
1/4 headiceberg lettuce
1/8 headred or white Cabbage (optional)
1Good-sized carrot
2 inchesenglish cucumber
6baby tomatoes, or 2-3 sliced medium-sized large tomatoes
2 pinchsea salt
2 pinchground black pepper
⚫
⚫ Mint Yoghurt Dip⚫
200 mlplain or Greek yoghurt
1 tbspmint sauce
2 inchesEnglish cucumber (deseeded & chopped)
2 tspfresh mint or 1 teaspoon dried mint (optional)
⚫
⚫ Tikka Marinade⚫
2 tbspTikka paste
1 tbsplemon juice
1 1/2 tbspplain yoghurt
2 tspfresh chopped coriander (cilantro) or 1 tsp dried
1 tspMSG (optional)
3 dropsred food colouring (optional)
sea salt and ground black pepper to season

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Steps

60 mins

1

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:
2

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
3

Refrigerate and leave for at least 1 hour to marinate.
4

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
5

I prefer to leave overnight for a more consistent taste throughout the meat
6

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:
7

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
8

Prep your salad and refrigerate
https://cookpad.wasmer.app/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2

Tex's Crispy Green Salad 🍲
9

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
10

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.
11

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
12

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.
13

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

Linked Recipes

Tex's Crispy Green Salad 🍲

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Cooksnaps

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Tex @cook_3903024

on October 10, 2015 05:07

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.