Squeeze & Tikka Naan
Picture this: a warm, fluffy naan bread topped with a crisp, refreshing salad, smoky chicken tikka, and zingy pickled onions. Finished off with a delicious Squeeze of Primula Original Cheese for that creamy, cheesy kick. Perfect for a quick bite or a satisfying meal!
- Serves 6
- 60 Minutes
What you need
- For the chicken tikka:
- 600g chicken breast cut into bitesize pieces
- 1 x lemon (for juice)
- 2 tbsp garlic and ginger paste
- 200g Greek yoghurt
- 140g Primula Original Cheese
- 4 tbsp tikka spice mix
- 1tsp sugar
- Pickled pink onions:
- 1 x red onion
- 2 x limes
- Pinch of salt and sugar
- To serve:
- 6 x Naan breads (homemade or bought)
- Iceberg lettuce, shredded
- Cucumber, sliced and quartered
- Tomatoes, deseeded and sliced
- Coriander
- Pink pickled onions
How you do it
- Prepare the chicken.
- Pre-marinade the chicken in lemon juice and the minced ginger and garlic for 20 minutes.
- Add in the remaining ingredients for the tikka, mix well and leave to marinade for an hour.
- Meanwhile, prepare the pickled pink onions.
- Cut the red onion into slices and cover with boiling water.
- After 1 minute, drain the onions and add the juice of 2 limes with a pinch of salt and sugar.
- Stir and leave to pickle – they’ll start to turn a lovely vibrant pink.
- Next up, line a baking tray (or Air Fryer tray) with foil and lightly oil.
- Place the chicken on the foil, leaving space around each piece.
- Cook under a medium grill for 15-20 minutes (Air fry 180C), turning at regular intervals to get a even cook all around the chicken.
- For the last 5 minutes (Air fry 200C), turn up the grill to char the tikka (keep turning to prevent it from burning).
- To serve take a warm naan, add a handful of shredded lettuce and top with cucumber and tomato slices.
- Add the chicken tikka and pink pickled onion.
- Finish with a good Squeeze of Primula Original Cheese and roughly chopped coriander. Enjoy!
