Steps to Make Award-winning Tex's Chicken Tikka Kebab on Naan Bread πππ²πΏ
by Alberta Palmer
Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, tex's chicken tikka kebab on naan bread πππ²πΏ. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Tex's Chicken Tikka Kebab on Naan Bread πππ²πΏ is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tex's Chicken Tikka Kebab on Naan Bread πππ²πΏ is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have tex's chicken tikka kebab on naan bread πππ²πΏ using 30 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Chicken Tikka Kebab on Naan Bread πππ²πΏ:
Prepare cubed chicken breast
Take large plain or garlic and coriander naan bread
Take small Plain, or garlic and coriander naan (optional)
Get wooden skewers
Get unsalted butter
Take oil
Take β«
Get β« Saladβ«
Take iceberg lettuce
Prepare red or white Cabbage (optional)
Make ready Good-sized carrot
Make ready english cucumber
Make ready baby tomatoes, or 2-3 sliced medium-sized large tomatoes
Make ready sea salt
Take ground black pepper
Prepare β«
Take β« Mint Yoghurt Dipβ«
Make ready plain or Greek yoghurt
Take mint sauce
Prepare English cucumber (deseeded & chopped)
Make ready fresh mint or 1 teaspoon dried mint (optional)
Get β«
Make ready β« Tikka Marinadeβ«
Get Tikka paste
Prepare lemon juice
Get plain yoghurt
Make ready fresh chopped coriander (cilantro) or 1 tsp dried
Prepare MSG (optional)
Take red food colouring (optional)
Prepare sea salt and ground black pepper to season
Steps to make Tex's Chicken Tikka Kebab on Naan Bread πππ²πΏ:
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 ΒΎ 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 1Β½ 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
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
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