How to Prepare Perfect Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿.

You can cook Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿 using 30 ingredients and 13 steps. Here is how you cook it.

Ingredients of Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

You need 150-200 grams of cubed chicken breast.
Prepare 1 of large plain or garlic and coriander naan bread.
It's 1 of small Plain, or garlic and coriander naan (optional).
You need 3 of wooden skewers.
You need 60 grams (2 oz) of unsalted butter.
It's 3 tbsp of oil.
It's of ⚫.
Prepare of ⚫ Salad⚫.
You need 1/4 head of iceberg lettuce.
It's 1/8 head of red or white Cabbage (optional).
You need 1 of Good-sized carrot.
Prepare 2 inches of english cucumber.
It's 6 of baby tomatoes, or 2-3 sliced medium-sized large tomatoes.
You need 2 pinch of sea salt.
It's 2 pinch of ground black pepper.
Prepare of ⚫.
You need of ⚫ Mint Yoghurt Dip⚫.
You need 200 ml of plain or Greek yoghurt.
You need 1 tbsp of mint sauce.
You need 2 inches of English cucumber (deseeded & chopped).
Prepare 2 tsp of fresh mint or 1 teaspoon dried mint (optional).
Prepare of ⚫.
Prepare of ⚫ Tikka Marinade⚫.
You need 2 tbsp of Tikka paste.
Prepare 1 tbsp of lemon juice.
You need 1 1/2 tbsp of plain yoghurt.
You need 2 tsp of fresh chopped coriander (cilantro) or 1 tsp dried.
You need 1 tsp of MSG (optional).
You need 3 drops of red food colouring (optional).
Prepare of sea salt and ground black pepper to season.

Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿 instructions

Prepare the marinade. Leave the yoghurt to one side for now and combine the rest of the marinade ingredients in a small bowl, mixing well:.
Cube your chicken into nice size pieces of about ¾ to 1 inch. If you're using frozen meat, cube it before its fully defrosted. This will keep the chicken firm and help you get nicer cubes. Add chicken to the bowl, and press the marinade in to the meat with the back of a spoon for a few minutes, or transfer to a sandwich bag and squeeze in with your hands.
Refrigerate and leave for at least 1 hour to marinate..
Add the yoghurt and massage again until the marinade is all one colour. Leave as long as you can to marinate, but at least another hour.
I prefer to leave overnight for a more consistent taste throughout the meat.
About 1½ hours before cooking the chicken make the dip. Simply mix the dip ingredients and blend. Deseed the cucumber or your dip will be watery:.
Pour the dip in to a dipping bowl or ramekin, garnish with a sprig of fresh mint or a sprinkle of dried mint, then refrigerate.
Prep your salad and refrigerate https://cookpad.com/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2.
Cover a large plate with cling film for an easy clean-up, and begin to thread your cubes of marinated chicken onto wooden skewers. Tip: cover the ends of the skewers with foil to prevent them burning during grilling or, soak them before use.
Grill for 12-15 minutes on a high heat turning every 3-4 minute until you begin to see a nice char on the edges of the cubes. Put somewhere warm to rest until the naan is ready..
Melt the butter in to the oil and brush liberally onto both sides of the naan. Grill the naan on a medium heat for 3-4 minutes turning once.
Put the naan on a plate, and pile with your salad. Put the skewers on the salad, splash with lemon or lime juice, and serve..
Eat by removing the chunks of tikka chicken from the skewers, tearing chunks off the naan, wrapping it round the chicken and salad then dipping in the mint yoghurt.