- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
