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Main Ingredients | Naan, Chicken |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Chicken Naan Pockets
- 4 Naan
- 500 grams Chicken 1 1/2 inch cubes
- 1 teaspoon Lemon juice
- 1 large Tomato sliced
- a few Fresh mint leaves
- 3-4 tablespoons Green chutney
- 1 large Onion sliced
- 1/4 cup Hung yogurt
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- 1 tablespoon Lemon juice
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 tablespoon Mustard oil
- to taste Salt
- to baste Butter
Method
- Cut into the middle of each naan to make a pocket and keep aside. Mix the sliced onions with lemon juice and keep aside. In a large bowl mix together hung yogurt, Kashmiri red chilli powder, garam masala powder, lemon juice, ginger paste and garlic paste, mustard oil and salt.
- Apply this mixture to the chicken pieces and keep in the refrigerator for two to three hours. Put the chicken pieces onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) for eight to ten minutes.
- Baste with butter and cook for another two to three minutes. Fill each naan pocket with few pieces of grilled chicken, top with onion and tomato slices, a few mint leaves. Drizzle a spoonful of green chutney and serve.
Nutrition Info
Calories | 335.55 |
Carbohydrates | 42.195 |
Protein | 19.795 |
Fat | 10.54 |
Other Fiber | 0.7 |
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