TANDOORI CHICKEN NAAN
SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1996kj 250g cherry tomatoes, halved 1 Lebanese cucumber, diced 1 small red onion, thinly sliced 2 tsp lemon juice, plus 2 tbsp extra ½ cup Greek-style natural yoghurt ¹⁄ cup shredded mint 3 2 tsp cumin seeds, toasted ¼ cup tandoori curry paste 1 tbsp water 750g chicken thigh fillets, halved 1 tbsp vegetable oil 4 naan breads coriander, mint leaves, to serve
1 In a bowl, combine tomato, cucumber, onion and juice. Season to taste.
2 In another bowl, combine yoghurt, mint and cumin seeds. Season to taste.
3 In a large bowl, combine curry paste, extra lemon juice and water. Add chicken pieces, tossing to coat.
4 Heat a chargrill pan or non-stick frying pan on medium. Brush with oil. Chargrill naan 1-2 mins each side until grill marks appear. Keep warm.
5 Add chicken to same pan and chargrill 3-4 mins each side until cooked through. Serve chicken with naan, topped with tomato salad, yoghurt sauce, coriander and mint leaves.