“Chicken tikka makes a great sandwich, pitta or wrap,” says Prue Leith. “But this is what it was born for – to eat with hot naan or chapati.”
Ingredients:
- 100ml plain yoghurt
- juice of half a lemon
- 1 tablespoon tikka paste
- 4 raw skinless and boneless chicken thighs
- oil for the tray
- 2 small naans, or chapatis
- butter for spreading
- 1/2 mild red chilli, finely chopped
- a few mint or coriander leaves (or both)
- sea salt flakes and freshly ground black pepper
Method
Preheat the oven to 240°C/fan 220°C/Gas Mark 9.
Read: Jamie Oliver’s Fragrant Pumpkin Curry
Mix the yoghurt, lemon juice and tikka paste together and reserve half of it for later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through (a skewer should glide through the flesh easily). Slice each thigh into three.
Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.
Pile the chicken onto the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yoghurt, the chilli and herbs.
Read: Hearty Chicken Curry with Peas
Bliss On Toast by Prue Leith is published by Bloomsbury, photography by Haarala Hamilton. Available now.
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– With PA
