Best Chicken Tikka Naan Recipes

Chicken Tikka Masala Naan-Chos Recipe by Tasty image

Provided by Deep Indian Kitchen

Yield 4 servings

Number Of Ingredients 14

½ cup greek yogurt
¼ cup cilantro, chopped
2 tablespoons scallion, sliced
¼ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1 lime, juiced
1 box Deep Indian Kitchen Garlic Naan
3 packages Deep Indian Kitchen Chicken Tikka Masala
1 cup shredded colby jack
½ small red onion, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons scallion, chopped
1 jalapeño, sliced thin, optional

Steps:

Preheat the oven to 450ºF.
Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
Naan-chos: Defrost Deep Indian Kitchen Garlic Naan and cut each piece into approximately 7 triangles. Place in a single layer on a parchment paper-lined baking sheet. Bake for 10 minutes.
Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
Remove the rice from the tikka masala meals and save to use in another meal. Remove the chicken from the sauce and dice into small pieces. Toss the chicken and sauce in a small bowl and then top the baked naan with this mixture.
Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5-10 minutes or until the cheese is melted.
Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 35 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, Sugar 7 grams

CHICKEN TIKKA NAAN image

Provided by lesleyannbee

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

COVER CHJICKEN CHUNKS IN TIKKA PASTE LEAVE FOR 2 MINS
THEN STIR IN HALF THE YOGURT AND LEAVE FOR A FURTHER 8 MINS
MIX REMAINING YOGURT WITH MANGO CHUTNEY OR MAKE A RIALTO CUCUMBER SAUCE
PUT CHICKEN ON SKEWERS, GRILL FOR 10 MINS TURNING UNTIL CHARRED AND COOKED THOROUGHLY
MAKE A POCKET IN EACH NAAN AND SPREAD THE INSIDE WITH MANGO CHUTNEY MIXTURE ADD SPINACH LEAVES THEN PILE THE CHICKEN ON TOP AND SERVE WITH LEMON AND LIME