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Ingredients requirements - Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:

1. Take 150-200 grams for cubed chicken breast
2. Give 1 - large plain or garlic and coriander naan bread
3. Make ready 1 of small Plain, or garlic and coriander naan (optional)
4. Get 3 for wooden skewers
5. Need 60 grams (2 oz) for unsalted butter
6. Get 3 tbsp - oil
7. Require - ⚫
8. Give ⚫ Salad⚫
9. Need 1/4 head - iceberg lettuce
10. Make ready 1/8 head for red or white Cabbage (optional)
11. Make ready 1 for Good-sized carrot
12. Get 2 inches - english cucumber
13. Require 6 baby tomatoes, or 2-3 sliced medium-sized large tomatoes
14. Provide 2 pinch - sea salt
15. Need 2 pinch of ground black pepper
16. Take ⚫
17. Give of ⚫ Mint Yoghurt Dip⚫
18. Prepare 200 ml - plain or Greek yoghurt
19. You need 1 tbsp mint sauce
20. Require 2 inches of English cucumber (deseeded & chopped)
21. Require 2 tsp - fresh mint or 1 teaspoon dried mint (optional)
22. Require - ⚫
23. Make ready for ⚫ Tikka Marinade⚫
24. Require 2 tbsp Tikka paste
25. Need 1 tbsp of lemon juice
26. Make ready 1 1/2 tbsp for plain yoghurt
27. Make ready 2 tsp - fresh chopped coriander (cilantro) or 1 tsp dried
28. Prepare 1 tsp MSG (optional)
29. Get 3 drops of red food colouring (optional)
30. Provide - sea salt and ground black pepper to season

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

1. 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:
2. 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
3. Refrigerate and leave for at least 1 hour to marinate.
4. 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
5. I prefer to leave overnight for a more consistent taste throughout the meat
6. 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:
7. 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
8. Prep your salad and refrigerate - - https://cookpad.com/us/recipes/461622-texs-crispy-green-salad-%F0%9F%8D%B2
9. 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
10. 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.
11. 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
12. 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.
13. 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

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