Chicken Tikka With Yogurt On Naan
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Preheat the oven to 240°C/Fan 220°C/Gas Mark 9.
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.
Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.
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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