Tandoori Chicken Thigh Loaded Naan Bread Tandoori Chicken Thigh Loaded Naan Bread
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 8 boneless chicken thighs
  • 4 garlic cloves
  • 1 cm piece of ginger
  • 4 Birdseye chillis
  • 4 mint leaves
  • Coriander
  • 1 lemon
  • 3 tbsps Greek yoghurt
  • 1 tsp turmeric
  • 1 tsp madras curry powder
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp Garam masala
  • 1 tsp red food powder
  • 1 tbsp tandoori paste
  • Cauliflower
  • 1 tbsp curry powder
  • 1 tsp chilli powder
  • Paneer
Tandoori Chicken Thigh Loaded Naan Bread
with crispy spicy paneer and curried cauliflower
favorite
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  1. For the thighs blend the garlic, ginger, chillies, coriander, mint leaves and 3 tbsp of water until it’s a nice and fine green paste, then pour into a bowl and add lemon juice, yoghurt, spices and red food powder and mix together, add the thighs to paste into the meat then place in the fridge for 3 hours.
  2. Mix oil, 1 tsp of cumin, 1 tsp turmeric, 1 tsp chilli powder together and add chopped paneer and marinate for 20 min before frying to a crisp texture.
  3. Mix oil, 1 tsp curry powder and 1 tsp of turmeric and add the chopped cauliflower and bake for 20 min or until slightly soft.
  4. Take thighs out the fridge and place on a tray and cook for 25 min at 180, once everything is cooked place on a oven baked naan and serve, can garnish with red onion, spinach, raita and chutney.


Tandoori recipe was given to me by @shalimaskitchen

Tandoori Chicken Thigh Loaded Naan Bread Tandoori Chicken Thigh Loaded Naan Bread
Tandoori Chicken Thigh Loaded Naan Bread
with crispy spicy paneer and curried cauliflower
favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 8 boneless chicken thighs
  • 4 garlic cloves
  • 1 cm piece of ginger
  • 4 Birdseye chillis
  • 4 mint leaves
  • Coriander
  • 1 lemon
  • 3 tbsps Greek yoghurt
  • 1 tsp turmeric
  • 1 tsp madras curry powder
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp Garam masala
  • 1 tsp red food powder
  • 1 tbsp tandoori paste
  • Cauliflower
  • 1 tbsp curry powder
  • 1 tsp chilli powder
  • Paneer
  1. For the thighs blend the garlic, ginger, chillies, coriander, mint leaves and 3 tbsp of water until it’s a nice and fine green paste, then pour into a bowl and add lemon juice, yoghurt, spices and red food powder and mix together, add the thighs to paste into the meat then place in the fridge for 3 hours.
  2. Mix oil, 1 tsp of cumin, 1 tsp turmeric, 1 tsp chilli powder together and add chopped paneer and marinate for 20 min before frying to a crisp texture.
  3. Mix oil, 1 tsp curry powder and 1 tsp of turmeric and add the chopped cauliflower and bake for 20 min or until slightly soft.
  4. Take thighs out the fridge and place on a tray and cook for 25 min at 180, once everything is cooked place on a oven baked naan and serve, can garnish with red onion, spinach, raita and chutney.


Tandoori recipe was given to me by @shalimaskitchen