[Recipe]: Tandoori Chicken on Naan, served with Cucumber and Mint Yoghurt (-raita). 

Looking for a 20 minute meal that’s not too filling but satisfying enough? Try tandoori chicken on naan with cooling mint and cucumber yoghurt (-raita).

Ingredients – for the chicken (makes four mini naans for two people):

  • Salt
  • Cayenne pepper powder
  • Chilli powder
  • Dried or fresh ginger
  • Garlic powder
  • Cumin
  • Fennel
  • Paprika 
  • Fresh corriander.
  • 2 chicken breasts (-prawns also work well).

Ingredients for the yoghurt:

  • Natural yoghurt 
  • 1/3 of a cucumber
  • A handful of fresh mint

4 mini naan bread for serving.


  1. Blend a handful of fresh mint in a food processor, or alternatively you may chop the mint leaves very finely with a knife.
  2. Brunoise (to dice into tiny cubes) the cucumber.
  3. Combine 200g of natural yogurt along with the prepared cucumber and Mint. Stir well. Refrigerate until serving time.
  4. To a food processor add a teaspoon of salt, a teaspoon of each of the spices, half a handful or corriander leaves, 3 tablespoons of olive oil and 3 tablespoons of water. Blend until a slightly thick paste is formed. Leave for later use.
  5. Wash and cut the chicken breasts into thumb-sized pieces. Marinade the chicken with most, but not all of the tandoori paste.
  6. On a low-medium heat, fry the chicken in a wok or shallow frying pan. Add a little oil if the paste makes the chicken stick to the pan.
  7. Once the chicken is almost cooked throughly, reduce to a low heat combining the remainder of the tandoori paste with the chicken.
  8. Meanwhile heat the mini naan breads in an oven or microwave, this should only take a minute or two.
  9. On two plates, give each person two mini naan breads. Top each naan bread with the tandoori chicken, followed by a covering of mint and cucumber yoghurt. Garnish with coriander leaves. 

If you want the meal to be more filling, mix some basmati rice into the tandoori chicken.

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