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Chicken Naan Pockets

ingredients

serves 4
4 small naans
3 tbsp low fat natural yogurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 tsp salt
3 tbsp lemon juice
1 tbsp chopped fresh cilantro
1 green chilli, chopped
1 pound chicken without skin and bone, cubed
1 tbsp sunflower oil (optional)
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded

for the garnish

lemon wedges
2 small tomatoes, halved
mixed salad leaves
fresh cilantro leaves

method

1. Cut into the middle of each naan to make a pocket, then set aside.

2. Mix together the yogurt, garam masala, chilli powder, salt, lemon juice, fresh cilantro and chopped green chilli. Pour the marinade over the chopped chicken and leave to marinate for about 1 hour.

3. After 1 hour preheat the grill to very hot, then lower the heat to medium. Place the chicken in a flameproof dish and grill for about 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. Baste with the oil while cooking if required.

4. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage. Serve immediately with the garnish ingredients.

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