Chicken Kathi Naan Rolls
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This is one of my favourite quick meals; delicious chicken, a tangle of onions and tomatoes and tangy herb chutney are wrapped in lovely soft breads. I have been eating variations of this dish since I childhood, you substitute the chicken for lamb or even paneer or stir-fried chickpeas. I have added some seasoned Greek yoghurt here but that is optional.
Garlic & Coriander Naans
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  • 1 The Spice Tailor Flame Baked Plain or Garlic Naan
  • 1 small chicken breast, cut into 2cm cube
  • 1 egg, whisked and lightly seasoned
  • 2 tsp. vegetable oil
  • ¼ small red onion, finely sliced
  • ½ small vine tomato, sliced into strips
  • 1 good tbs. Tang Herb Chutney
  • 2 tbs. Greek yoghurt, seasoned (optional, see above)


  • 5g ginger, peeled weight made into a paste
  • 1 fat garlic cloves, peeled and made into a paste
  • 2 tsp. lemon juice or to taste
  • 2/3 tsp. cumin powder
  • 1/3 tsp. garam masala
  • Salt to taste and a good pinch of freshly ground black pepper

Tangy Herb Chutni (Makes 200ml)

  • 60g fresh coriander, leaves and some stalks, washed
  • 2 tbs. lemon juice or to taste
  • 1-2 green chillies, seeded
  • 20g mint leaves, washed
  • 25g pistachios (you can shell roasted pistachios but weigh the nuts)
  • Salt to taste
  • ½ clove garlic (optional)
  • 4 tbs. water
  • 1 tbs. yoghurt and ½-¾ tsp. sugar to taste (optional)
  1. Blend together all the ingredients for the marinade until smooth. Place the chicken in the marinade and leave for as long as possible, minimum 1 hour or overnight in the fridge.
  2. Blend together all the ingredients for the tangy herb chutni, adding only one chilli to start with as the heat varies a lot from one batch to the next. Blend until very smooth and creamy; it might take a few minutes. Taste and adjust seasoning. Keep in a glass jar in the fridge or freeze until ready to use.
  3. Heat the oil in a frying pan that fits the naan. Add the chicken and marinade and stir fry for 3-4 minutes or until you can see droplets of oil on the base of the pan. Add a small splash of water (to deglaze the base). Add the onions and tomatoes and stir for another 20 seconds and take off the heat. Taste and adjust seasoning. Place the filling in a bowl, cover to keep warm and give the pan a quick wipe.
  4. Place the naan, puffy side up, on your board and brush the egg generously over this side. Wipe the pan with a little oil and add the bread, egg-side down. Cook for 1 minute or until the egg is golden. Then place back on your board, reheat the chicken and place in a line down the middle. Drizzle well with the chutney and add the yoghurt if using. Roll into a thick log and slice in half. Enjoy.
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