Recipe of Super Quick Homemade Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook tex's chicken tikka kebab on naan bread 🐔🍞🍲🌿 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 🐔🍞🍲🌿:

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

Instructions to make Tex's Chicken Tikka Kebab on Naan Bread 🐔🍞🍲🌿:

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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