Chicken Naan (Pita) Pockets
Ingredients
4 Naan, or Pita Bread
3 tablespoons natural (plain) yogurt
1-½ teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
3 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro)
1 fresh green chili leaves, chopped
3 cups chicken, skinned, boned and cubed
1 tablespoons vegetable oil or ghee (optional)
8 onion rings
2 tomatoes, quartered
½ white cabbage, thinly shredded
Garnish
Lemon wedges
2 small tomatoes, halved
Butter lettuce leaves
Fresh coriander (cilantro)
Method
- Cut
into the middle of each naan to make a pocket, then set aside.
- Mix
together the yogurt, garam masala, chili powder, salt, lemon juice, fresh
coriander (cilantro) & chopped green chili.
- Pour
the marinade over the chicken pieces and leave to marinate for about 1 hour.
- After
1 hour preheat the grill (broiler) or cast iron pan to very hot, then lower
the heat to medium. Place the
chicken in a flameproof dish and grill (broil) or grill in pan for 15-20
minutes until tender and cooked through, turning the chicken pieces at least
twice.
- Baste
with the oil or ghee while cooking.
- Remove
from the heat and fill each naan with the chicken and then with the onion
rings, tomatoes and cabbage.
- Serve
with garnish ingredients.