Tandoori Chicken on Naan

Ingredients

600g boneless chicken thighs

1 tsp each cumin, coriander, turmeric, garam marsala

½-1 tsp chilli powder

2 garlic cloves, crushed

2 tsp fresh ginger, grated

Salt and pepper

½ C Greek yoghurt

2 Tbsp lemon juice

½ onion, sliced

2 Tbsp salted butter, melted

2 large naan bread

2 Tbsp salted butter, melted

1 C Greek yoghurt

2 Tbsp coriander, chopped

½ C cucumber, grated

1 clove garlic, crushed

Salt and pepper

½ red onion, finely sliced

Method

Marinate the chicken

Place the yoghurt, lemon juice, garlic,  ginger and spices into a bowl and mix together.

Cut the chicken thighs into 4-5 slices and add to the yoghurt mixture. Stir until the chicken is well-coated. Season. 

Cover and place in the fridge to marinate for 4-6 hours.

To make the yoghurt spread

Grate the cucumber and squeeze tightly to remove the water. Mix into the yoghurt with the coriander, garlic and seasoning. Refrigerate until needed.

To finish the naan

Place the chicken in a single layer on the rack of the air fryer and sprinkle over the sliced onion. Brush with melted butter and cook for 10-12 minutes at 200^oC until cooked through. 

Lift the rack out of the air fryer and cover it with foil to keep warm while you heat the naan.

Brush the naan with melted butter and overlap them into the air fryer.  Heat on 200^oC for 2 minutes until warmed through.

Spread the yoghurt mixture over the naan and top with the warm chicken.  Sprinkle over the red onion and extra coriander if desired.

Serve immediately.