- 100g chicken breast
- 1 tbsp natural yoghurt
- ¼ tsp garam marsala
- ¼ tsp cayenne pepper
- ¼ tsp paprika
- ¼ tsp cumin
- ½ tsp olive oil
- ¼ mango, peeled and sliced (approx. 40g)
- 4 mint leaves, roughly chopped
- ¼ red onion, thinly sliced (25g)
- 1 small red chilli, deseeded and chopped
- ½ lime
- 2 tsp Lurpak Chilli and Lime Infusions
- 1 small naan
Chicken Tikka and Mango Naan with Lurpak Infusions Chilli & Lime
Cut your chicken breast into bite size chunks and place in a bowl with the yoghurt, garam marsala, cayenne pepper, paprika, cumin, salt and oil.
Leave to marinade for at least 30 minutes.
Meanwhile, place the mango, mint leaves, red onion and chopped chilli in another bowl and mix together with the lime juice and a pinch of salt.
After 30 minutes remove the chicken from any excess marinade and heat the grill up on the hob (without any oil) until it is slightly smoking. Place the chicken strips on the grill and cook until you have dark markings on each side.
Remove from the grill and place to one side.
Warm through your naan in a toaster or according to packet instructions. Once warmed through spread with the chilli and lime butter then fill with the chicken and top with the mango mixture. Fold over the naan bread and serve immediately