Tandoori Chicken & Naan

• Chicken breast(700 g)
• Greek yogurt(300 g)
• Lemon(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Garam Masala(2 tsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Salt(1¾ tsp)
• Black pepper(½ tsp)
• Olive oil(1 tbsp)
• Naan(4)
• Cucumber(1)
• Red Onion(1)
• Fresh cilantro(25 g)
• Vinegar(1 tbsp)

Method

1. 1

   Heat the oven to 220°C. Slice the {Chicken breast} horizontally into thick cutlets. In a large bowl, mix {Greek yogurt}, the juice of {Lemon}, grated {Garlic}, {Ginger}, {Garam Masala}, {Paprika}, {Cumin}, {Turmeric}, {Salt}, {Black pepper}, and {Olive oil}. Coat the chicken all over and leave it to marinate while you prep the rest.

   ~10 min

2. 2

   Thinly slice the {Cucumber} and {Red Onion}. Roughly chop the {Fresh cilantro}. Toss half the cilantro with the cucumber, onion, and {Vinegar}. Season lightly with salt from your pantry and set aside.

   ~5 min

3. 3

   Spread the chicken on a lined tray. Roast for 18 minutes, until the chicken is cooked through and lightly golden around the edges.

   ~18 min

4. 4

   Stir together the {Greek yogurt}, remaining {Fresh cilantro}, and {Salt} for a quick yogurt drizzle. Warm the {Naan} in the oven for 3 minutes during the end of the chicken cooking time.

   ~3 min

5. 5

   Serve the tandoori chicken with warm naan, the cucumber-onion salad, and spoonfuls of the yogurt drizzle over the top or alongside.

   ~7 min