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Chicken Tikka Naan Bowls

Recipe

A delicious twist on an Indian classic

Serves: 4 | Prep time: 20 mins | Cooking time: 30 mins

Indian | Main  

Ingredients

  • 1/2 Red Onion Thinly Chopped
  • 1 3/4 Cup Self Raising Flour
  • 6x Garlic Cloves Finely Chopped
  • 300g Chicken Thigh Fillets Diced
  • 1x Cup Greek Style Natural Yoghurt
  • 1x Jar Bilash Curry Sauce Tikka
  • 200g Everyday Essentials Long Grain Rice
  • 1 Tsp. Of Chilli Flakes
  • 1 Tsp. Of Cumin
  • 2 Tbsp. Of Butter
  • From The Cupboard
  • Half A Tsp. Of Salt

Method

  1. To make the naan bowls, add 1 cup of Greek yoghurt and 1 and 3/4 of self-raising flour to a mixing bowl with a half a teaspoon of salt. Mix with your hands until you have a fluffy dough (it shouldn't stick to your hands, so add more flour if it does).
  2. Sprinkle some flour onto a worktop, place your dough down, and divide into 4 balls. Roll each ball out into a thin circle.
  3. Get an oven-safe bowl (I used a cereal bowl) and grease the inside of it with plenty of oil or butter.
  4. Place your rolled-out dough over the bowl. If it isn't big enough, roll it out some more. Gently push the dough down inside the bowl, it doesn't matter if the edges fold over.
  5. Pop it in the air fryer on 200 degrees for 15 minutes or in the oven on 200 degrees for 30 minutes. Keep an eye on it, you want it to be golden brown.
  6. Meanwhile, cook your rice in salted water and chop up chicken thighs and fry in 4 cloves of garlic and 1 teaspoon of cumin until golden.
  7. Add the jar of tikka sauce to the chicken and simmer for a few minutes.
  8. Place your rice and curry into the bowls and add a handful of finely chopped red onion and some chili flakes.