3 tbsp tandoori paste
225g Greek-style yoghurt
4 skinless chicken breast fillets, cut into chunks
4 naan breads
Sliced cucumbers, chopped tomatoes, fresh coriander, shredded spring onions
Raita dip, to serve
- Mix the tandoori paste and yoghurt. Stir in the chicken and leave to marinate for 10 minutes to 1 hour at room temperature, or put in the fridge if marinating for longer.
- Preheat a barbeque or grill to a medium-high heat. Thread the chicken onto 12 small skewers (soaked, if wooden) and cook on the barbeque or on a foil-lined grill pan for 10-12 mins, turning once, until golden and cooked through.
- Sprinkle the naan breads with a little water. Put on the barbeque or under the grill and toast for 1 minute on each side.
- Serve the chicken skewers with the cucumber, tomato, coriander and spring onions in small bowls, with the warm naan bread and raita on the side.
Source - Asda instore magazine.