RECIPE

Chicken Naan

Name: Chicken Naan
Cook time: 2 h
Yield: 4-6

Recipe Created For

Rectangular Grill

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

Chicken

8 boneless, skinless chicken thighs
½ cup (125 ml) plain Greek yogurt
1 tbsp (15 ml) lime juice
2 tsp (10 ml) lime zest
1 tbsp (15 ml) garam masala
2 tsp (10 ml) curry powder
1 pinch cayenne pepper

Raita

1 cup (250 ml) plain Greek yogurt
½ cup (125 ml) cucumber, cut into small dice
2 tbsp (30 ml) finely chopped mint
2 tbsp (30 ml) finely chopped cilantro
2 tsp (10 ml) lime juice
1 tsp (5 ml) curry powder
1 pinch cayenne pepper

Pizzas

3 tbsp (45 ml) vegetable oil or ghee
3 small red onions, thinly sliced
1 tbsp (15 ml) coriander seeds, crushed
1 tbsp (15 ml) cumin seeds, crushed
1 tbsp (15 ml) garam masala
1 ripe mango, diced
1 red pepper, seeded and diced
1 cup green peas, blanched
3 green onions, chopped
3 tbsp (45 ml) chopped mint leaves
cayenne pepper, to taste
1 tbsp (15 ml) lime juice
4 large naan bread
1 tbsp (15 ml) melted butter or ghee

Get grilling ahead of time this summer with our delicious Chicken Loaded Naan recipe! Chicken thighs coated with Greek yogurt and spiced with garam masala and curry powder, this dish brings all the flavours of India to the table. Be sure to add a pinch of cayenne to the chicken seasoning if you are looking for that extra kick!

The Square Skillet Grill is the ultimate piece of cookware to compliment the BBQ, ensuring you can grill from the comfort of your own home all-year round. Our enamelled cast iron grill can be used to brown the chicken to perfection and toast the Naan bread until it is golden brown. The mango mixture is a thoughtful final touch, contrasting the diverse spice profile wonderfully.

This Chicken Loaded Naan recipe is a great dish to feed the whole family, helping you experiment with Indian cuisine. Serve with a side of homemade yogurt raita for an extra tangy bite! This recipe takes under two hours to prepare, serving between four and six portions at a time. Here are all the ingredients you need and the steps to follow before tackling this recipe.

INGREDIENTS

Chicken

8 boneless, skinless chicken thighs
½ cup (125 ml) plain Greek yogurt
1 tbsp (15 ml) lime juice
2 tsp (10 ml) lime zest
1 tbsp (15 ml) garam masala
2 tsp (10 ml) curry powder
1 pinch cayenne pepper

Raita

1 cup (250 ml) plain Greek yogurt
½ cup (125 ml) cucumber, cut into small dice
2 tbsp (30 ml) finely chopped mint
2 tbsp (30 ml) finely chopped cilantro
2 tsp (10 ml) lime juice
1 tsp (5 ml) curry powder
1 pinch cayenne pepper

Pizzas

3 tbsp (45 ml) vegetable oil or ghee
3 small red onions, thinly sliced
1 tbsp (15 ml) coriander seeds, crushed
1 tbsp (15 ml) cumin seeds, crushed
1 tbsp (15 ml) garam masala
1 ripe mango, diced
1 red pepper, seeded and diced
1 cup green peas, blanched
3 green onions, chopped
3 tbsp (45 ml) chopped mint leaves
cayenne pepper, to taste
1 tbsp (15 ml) lime juice
4 large naan bread
1 tbsp (15 ml) melted butter or ghee

EQUIPMENT

INSTRUCTIONS

Chicken

In a large bowl, toss the chicken with the yogurt, lime juice and zest, and spices. Season with salt and pepper. Cover and refrigerate for 1 hour.

Raita

In a small bowl, combine all of the ingredients for the raita. Season with salt and pepper. Refrigerate until ready to serve.

Pizzas

In a large Iron Handle Skillet, heat 2 tbsp (30 ml) of the oil or ghee over medium heat. Add the onions and spices. Season with salt. Cook for 15 minutes, stirring every once in a while, until the onions are nicely caramelized. Set aside.

Heat the Rectangular Grill over medium-high heat and add the remaining oil or ghee. Add the chicken and grill until nicely browned and cooked through (add more oil as needed). Once cool enough to handle, chop the chicken into pieces and set aside. Wipe off the grill.

In a bowl, toss together the mango, red pepper, peas, green onions, mint and cayenne. Drizzle with the lime juice, a little oil and season with salt and pepper.

Brush the naan with the butter. Working one at a time, heat the naan over medium heat on the grill until nicely golden on both sides. Top with one-quarter of the caramelized onions and cooked chicken. Cook for a few minutes until the toppings are warm. Add some of the mango mixture and cook for 1 minute longer.

Remove from the grill and serve with the yogurt raita.