Chicken Tikka With Yogurt On Naan

Chicken tikka has long been one of the UK’s most loved flavours and makes a great sandwich, pitta or wrap-filling. But this is what it was destined for – to be eaten with hot naan or chapati.

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100ml of plain yogurt
Juice of ½ lemon
1 tbsp of tikka paste
4 raw skinless & boneless chicken thighs
Oil for the tray
2 small naans or chapatis
Butter for spreading
½ mild red chilli
Finely chopped a few mint or coriander leaves (or both)
Sea salt flakes & freshly ground black pepper
Step 1
Preheat the oven to 240°C/Fan 220°C/Gas Mark 9.
Step 2
Mix the yogurt, lemon juice and tikka paste together and reserve half of it for later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through (a skewer should glide through the flesh easily). Slice each thigh into 3.
Step 3
Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.
Step 4
Pile the chicken on to the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yogurt, the chilli and herbs.

Bliss on Toast by Prue Leith is published by Bloomsbury, £14.99. Recipe images by Haarala Hamilton.

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