Tandoori Chicken Naan Rolls
Tandoori chicken is amazingly juicy, with the warmth and aroma of toasted naan wrapping it in fresh vegetables and chutney for a simply tasty and mouth-watering 30-minute dinner! The chicken is sublime in juiciness and the flavors are out of this world. Options are limitless-savor it as a wrap or mix it up by adding it to a rice or salad bowl!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1.5 pounds – chicken breast or boneless, skinless chicken thighs cubed
- 3 tablespoons – olive oil
- 1/4 cup – plain whole milk yogurt
- 2 teaspoons – fresh ginger minced or paste
- 1 tablespoon – fresh garlic minced
- 2 teaspoons – garam masala
- 2 teaspoons – salt
- 2 teaspoons – cumin
- 2 teaspoons – mild chili powder
- 1/2 tablespoon – turmeric
- 1 teaspoon – coriander
- 1 teaspoon – paprika
- 1/4 teaspoon – cayenne powder optional
- juice of 1 whole lime
- ghee for basting, optional
FOR ASSEMBLY
- 8 naans
- chopped lettuce
- diced cucumber
- sliced red onion
- chutney of choice
STEPS TO FOLLOW:
Step 1
Mix the cubed chicken with olive oil, plain yogurt, ginger, garlic, spices, and lime juice in a large bowl. Mix it up very well.
Step 2
If possible, marinate the chicken for at least 30 minutes or more, the deeper it will seep in to provide flavor.
Step 3
Heat the oil in the cast iron skillet, pan, or grill over medium-high heat.
Step 4
Cook the chicken on both sides for about 10-12 minutes and let it turn into a brownish crust.
Step 5
Reduce the heat and cook for another 1-2 minutes so that the chicken is well done.
Step 6
Heat the naan on the stove or oven.
Step 7
Place the cooked chicken in the center of the naan, then add fresh vegetables and chutney of your preference.
Step 8
You could also include a spoonful of plain yogurt inside for extra creaminess.