Prep Time
25 Minutes
Cook Time
20 Minutes
Makes
4
Ingredients
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4 Mission Plain Naan
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¼ cup Tandoori paste
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½ cup Greek-style yoghurt
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500g chicken thighs
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200g hummus
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1 small red onion, halved, thinly sliced
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1 cup spinach
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½ cup coriander leaves
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lemon wedges to serve
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Instructions
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Step 1
Preheat grill on high or oven at 230°C and line a baking tray with foil.
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Step 2
In a shallow dish, combine Tandoori paste with yoghurt. Add chicken and turn to coat. Set aside for at least 15 minutes.
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Step 3
Arrange chicken in a single layer on a lined tray. Cook under grill or in oven, turning occasionally, for 20 minutes or until cooked through and slightly charred. Slice into
bite-size pieces. -
Step 4
Heat Mission Plain Naan according to package instructions.
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Step 5
To serve naan, top with hummus, spinach, onion, chicken and coriander.
Tip: for a vegetarian option, swap chicken with 1 cup cauliflower florets and 400g canned chickpeas, drained.