- 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