Ingredients: For the Chicken Tikka:
- 2 Chicken breast cubed
- 3 tbsp plain yogurt
- 2 tablespoons tikka masala paste
- 1 tsp chilli flakes
- 1 tablespoon ginger garlic paste
- Juice of 1\2 lemon
- 1\2 tsp cumin powder
- 1\2 teaspoon coriander powder
- 1\2 teaspoon chilli powder
- 1\2 tsp kashmiri chilli powder
- Black pepper to taste
- Salt to taste
For the Garlic and Coriander Naan:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1/4 cup fresh coriander, chopped
- 1/4 cup water
- Butter, for brushing
For the Toppings:
- Shredded lettuce
- Diced tomatoes
- Sliced red onion
- Chopped fresh coriander
- Greek yogurt or sour cream
- Lime wedges
Culinary Process:
- In a large bowl, combine all the ingredients for chicken tikka and mix well to combine.
- Add the chicken pieces to the marinade, and coat them well. Marinate for at least 1 hour, or overnight for best results.
- Preheat the grill or barbecue to medium-high heat. Thread the marinated chicken onto skewers and grill for 6-8 minutes on each side, or until cooked through and slightly charred. Remove from the grill.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt for the naan. Add the minced garlic and chopped coriander. Gradually add the yogurt and water, mixing until a soft dough forms.
- Put the dough out onto a floured surface and knead until smooth and elastic. Divide the dough in portions and roll into balls.
- Roll out each ball of dough into a circle, approximately 6 inches in diameter.
- Heat a non-stick skillet over medium-high heat. Cook each naan for 1-2 minutes on each side, or until puffed and lightly golden brown. Brush with butter while still warm.
- To assemble the tacos, place a spoonful of shredded lettuce on each naan, followed by the grilled chicken tikka. Top with diced tomatoes, sliced red onion, chopped fresh coriander, and a dollop of Greek yogurt or sour cream. Serve with lime wedges on the side.