Irresistibly tangy and fragrantly spiced, these naan sandwiches are piled with grilled tandoori chicken, fresh cilantro and homemade cucumber and yogurt raita.
Special Diets:
Ingredients
Method
Arrange chicken in a wide, shallow dish. Put 3/4 cup of the yogurt, ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for at least 8 hours or up to overnight.
Prepare a grill for medium heat cooking. Arrange chicken on the grill (discarding marinade that doesn’t cling to the pieces) and cook, turning occasionally, until somewhat charred and just cooked through, 10 to 12 minutes. Transfer to a platter and roughly shred with a fork.
Meanwhile, mix remaining 1/2 cup yogurt with cumin, cucumber and remaining 1/4 teaspoon salt to make raita. Top naan with chicken, raita, cilantro and chile sauce.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.