Butter chicken naan-wich

SERVES: 4

Ingredients

4 (about 550g) chicken thigh fillets, fat trimmed

60g (1⁄4 cup) butter chicken marinade or tandoori paste 180g (2⁄3 cup) greek-style yoghurt

1⁄2 cup fresh coriander leaves, finely chopped, plus extra sprigs, to serve

Large pinch ground cumin 2 tbsp white vinegar

3 tsp caster sugar

2 large lebanese cucumbers, peeled into ribbons

6 small radishes, halved 4 (280g packet) naan bread Baby gem lettuce leaves, to serve

Sriracha chilli sauce, to serve Baked sweet potato chips, to serve

Method

Combine the chicken, marinade or paste and 2 tablespoons yoghurt in a bowl. Cover. Place in the fridge for 8 hours (or overnight if time permits) to marinate.

Combine the remaining yoghurt, coriander and cumin in a bowl. Season. Set aside.

Preheat a chargrill on high. Discard excess marinade and spray chicken with olive oil. Place a piece of baking paper on chargrill. Cook chicken on paper, turning, for 10–12 minutes or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.

Meanwhile, place the vinegar and sugar in a heatproof bowl. Season. Microwave on high for 30 seconds or until sugar dissolves. Add cucumber and radish. Toss to combine. Set aside for 5 minutes to pickle.

Thickly slice the chicken. Warm the naan bread following packet directions. Divide the lettuce, chicken, pickles, extra coriander, yoghurt mixture and chilli sauce among the naans, covering half of each. Fold naans over to enclose the filling. Secure with toothpicks. Serve with the sweet potato chips. Recipe by Katrina Woodman

Photo by Jeremy Simons