If you are looking for an easy way to prepare chicken thighs, this chicken tikka with yoghurt on naan recipe from Prue Leith is perfect.
Indeed, the TV chef is confident it will quickly become one of the go-to dishes you can enjoy time and again.
“Chicken tikka has long been one of the UK’s most-loved flavours and makes a great sandwich, pitta or wrap,” says Prue, who has released a book of 75 simple recipes called Bliss On Toast.
“But this is what it was born for – to eat with hot naan or chapati.”
Chicken tikka with yoghurt on naan
(Serves 2)
Ingredients
- 100ml plain yogurt
- Juice of ½ lemon
- 1 tbsp tikka paste
- 4 raw skinless and 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 and freshly ground black pepper
Method
- Preheat the oven to 220C/240C Fan/ 475F/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 three.
- 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.
For more midweek menu recipes like this chicken tikka and naan from Prue Leith, click here. Or search Prue Leith’s website for more from Bliss on Toast.
Bliss On Toast by Prue Leith is published by Bloomsbury, £14.99, photography by Haarala Hamilton. Available now.
