prep time
cooks in
serves 4
skill level Easy
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Ingredients

  • 500g diced chicken 
  • 1 portion of Pestle Tikka paste 
  • 1 tbsp thick yogurt 
  • 1 tsp tomato puree
  • 1 thinly sliced red onion
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp lemon juice
  • 4 Delivita dough balls 
  • 1 tbsp ghee or melted butter
  • ½ nigella seeds
  • 4 heaped tsp coriander chutney

Instructions

1

Mix paste, yoghurt and tomato puree with the chicken, then thread the chicken onto 4 metal skewers* and marinade for a minimum of 4 hours but ideally overnight.

2

Mix the salt, sugar and lemon juice to sliced onions and place in fridge until you need them.

3

Bring the chicken skewers to room temperature. Heat the pizza oven to very hot 300°C (?). Place the skewers onto a heated metal tray and cook for 6-8 minutes turning the tray and the skewers once or twice in the cooking process to ensure they are nicely charred and evenly cooked. Keep warm whilst you cook your naans.

4

Prepare the dough and then gently knead nigella seeds onto each dough ball and then brush with the ghee. Ensure the oven is hot enough 300°C (?) then cook your dough for 60-90 seconds turning every 30 seconds.

5

To assemble, take a naan, place meat from one skewer across bread, top with pickled pink onions and a drizzle of coriander chutney.

6

Wrap up into a roll and enjoy.

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