Tandoori Chicken Naan

Ingredients

• Garam Masala Seasoning

  Spice Islands

  2 tsp or 72g

• Natural Yoghurt

  Sainsbury's

  75g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Chai Seeds

  Dole

  25g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Sweet Chilli Sauce

  Coles

  30g

• Tomato puree

  Canned, without salt added

  30g

• Chicken breast

  Broilers or fryers, meat only, raw

  280g

• Vinegar

  Cider

  1 tbsp or 15g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Lettuce

  Little Gem - Sainsbury's

  1 item or 170g

• Bread, naan, plain, commercially prepared, refrigerated

  2 piece or 180g

Directions

1. Preheat oven to 210 degrees. Mix spice, purée and half yogurt and season. Mix in diced chicken and set aside.
2. Chop onion, mix with vinegar, and half chai seeds, season.
3. Chop tomatoes, cucumber, mint, coriander and lettuce.
4. Mix tomatoes, chai and half coriander together. Oil and season. In another bowl mix cucumber, yogurt and half mint.
5. Chop sweet potatoes into fries. Oil and season. Bake for 18-20 mins.
6. Bake chicken for 10-12 mins. Wet naans and bake for last 4 mins. Serve.