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Prep Time
15 mins
Total Time
30 mins
Serves
Serves 4

Ingredients

1/4
plain yogourt
60
3
tandoori curry paste
45
2
boneless skinless chicken breasts
0
1/4
each salt and pepper
1
2
chopped fresh cilantro
30
2
Naan breads, halved
0

Method

Step 1
In a medium bowl, combine yogourt and tandoori paste. Chop chicken into 1-inch (2.5 cm) cubes and add to marinade, turn to coat evenly, then cover and refrigerate, minimum 20 minutes or up to 24 hours.
Step 2
Preheat barbecue at medium heat with lid closed. Meanwhile, thread marinated tandoori chicken onto metal skewers, season lightly. Grill the skewers with lid closed for 2 to 3 minutes on all four sides, until charred and cooked through to 165ºF (75ºC). Remove from heat and let rest.
Step 3
Meanwhile, lightly grill naan to warm through, about 1 to 2 minutes. Garnish skewers with chopped cilantro and serve with naan.

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Nutritional Facts Per Serving

Calories:
290
Fat:
9 g
Saturated Fat:
2 g
Carbs:
23 g
Fibre:
1 g
Cholesterol:
65 mg
Protein:
30 g
Sodium:
850 mg