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Chicken Tikka Masala Naan Hack

Cumin Powder, Garam Masala, Kashmiri Chili Powder, Turmeric Powder -

Chicken Tikka Masala Naan Hack

Prep Time: 30 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at alcoeats.com

INGREDIENTS

Chicken Tikka:

 Ingredients Quantity
ALCO Garam Masala 1/2 tsp
ALCO Kashmiri chili powder 1 tsp
ALCO Cumin Powder 1 tsp
ALCO Turmeric Powder 1/2 tsp
freshly ground black pepper 1/2 tsp
Salt 1/2 tsp
Ground cinnamon 1/8 tsp
Vegetable oil 2 tbsp.
Lemon juice 1 tbsp.
Ginger (peeled and minced) 2 cloves
Greek yogurt (full fat) 1/2 cup
Chicken breasts (cut into bite-size chunks) 4

 

 

Veggie Salsa:

 Ingredients Quantity
Tomatoes 5 small
Red onion 1 small
Cucumber 1/3

 

Mint Yogurt Dressing:

 Ingredients Quantity
Greek yogurt 3/4 cup
Mint leaves 6 fresh 
Zest + juice a lemon 1/2
Garlic (peeled and minced) 1/2 small
Salt pinch
Sugar 1 tsp

 

To Serve:

 Ingredients Quantity
Naan bread 4 regular or 8 mini 
Fresh cilantro, roughly torn small bunch

 

METHOD

  1. Place chicken in a bowl with all of the chicken tikka ingredients except for the vegetable oil. Cover with plastic wrap and leave to marinate in the refrigerator for 2-3 hours (up to overnight).
  2. Preheat the broiler. Remove the chicken from refrigerator and place the pieces of chicken on a large baking tray — try to make sure they’re not stuck together. Brush with the vegetable oil and place under the broiler for 5-6 minutes until starting to char. Turn the chicken over and cook for a further 3-4 minutes until the chicken is lightly charred and cooked through in the middle (slice a piece in half; if it’s no longer pink, it’s done).
  3. While the chicken is cooking, make the salsa by finely chopping the tomatoes (discard the seeds), cucumber (discard the center part, with the seeds in) and red onion. Mix together and place in a small bowl.
  4. Next make the mint yogurt dressing. Place the yogurt in a small bowl. Finely chop the mint leaves and add to the yogurt, along with the lemon zest, juice, garlic, salt and sugar. Stir together.
  5. Now it’s time to assemble the chicken tikka tacos. Spread a tablespoon of the yogurt dressing on the naan breads. Divide the cooked chicken between the naan breads and top with the salsa, more yogurt dressing and a few cilantro leaves. Serve immediately.
  6. Place chicken in a bowl with all of the chicken tikka ingredients except for the vegetable oil. Cover with plastic wrap and leave to marinate in the refrigerator for 2-3 hours (up to overnight).
  7. Preheat the broiler. Remove the chicken from the refrigerator and place the pieces on a large baking tray — try to make sure they’re not stuck together. Brush with the vegetable oil and place under the broiler for 5-6 minutes until starting to char.
  8. Turn the chicken over and cook for a further 3-4 minutes until the chicken is lightly charred and cooked through in the middle (slice a piece in half; if it’s no longer pink, it’s done).
  9. While the chicken is cooking, make the salsa by finely chopping the tomatoes (discard the seeds), cucumber (discard the center part, with the seeds in) and red onion. Mix together and place in a small bowl.
  10. Next, make the mint yogurt dressing. Place the yogurt in a small bowl. Finely chop the mint leaves and add to the yogurt, along with the lemon zest, juice, garlic, salt and sugar. Stir together.
  11. Now it’s time to assemble the chicken tikka tacos. Spread a tablespoon of the yogurt dressing on the naan breads. Divide the cooked chicken between the naan breads and top with the salsa, more yogurt dressing and a few cilantro leaves.
  12. Serve immediately.

- Recipe By