- 6:00 Prep
- 4 Servings
- Capable cooks
If you can’t decide between a curry and a sandwich for lunch or dinner, this butter chicken mash-up ticks all the boxes.
Ingredients
- 4 (about 550g) Lilydale Chicken Thigh Fillets, fat trimmed
- 60g (1/4 cup) butter chicken marinade or tandoori paste
- 180g (2/3 cup) Tamar Valley Greek Style Yoghurt
- 1⁄2 cup fresh coriander leaves, finely chopped, plus extra sprigs, to serve
- Large pinch ground cumin
- 2 tablespoons white vinegar
- 3 teaspoons caster sugar
- 2 large Lebanese cucumbers, peeled into ribbons
- 6 small radishes, halved
- 4 (280g packet) naan bread
- Baby gem lettuce leaves, to serve
- Sriracha chilli sauce, to serve
- Baked sweet potato chips, to serve
Method
- Step 1Combine the chicken, marinade or paste and 2 tablespoons yoghurt in a bowl. Cover. Place in the fridge for 8 hours (or overnight if time permits) to marinate.
- Step 2Combine the remaining yoghurt, coriander and cumin in a bowl. Season. Set aside.
- Step 3Preheat a chargrill on high. Discard excess marinade and spray chicken with olive oil. Place a piece of baking paper on chargrill. Cook chicken on paper, turning, for 10-12 minutes or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.
- Step 4Meanwhile, place the vinegar and sugar in a heatproof bowl. Season. Microwave on High for 30 seconds or until sugar dissolves. Add cucumber and radish. Toss to combine. Set aside for 5 minutes to pickle.
- Step 5Thickly slice the chicken. Warm the naan bread following packet directions. Divide the lettuce, chicken, pickles, extra coriander, yoghurt mixture and chilli sauce among the naans, covering half of each. Fold naans over to enclose the filling. Secure with toothpicks. Serve with the sweet potato chips.
- Low carb
- Lower gi
Nutrition
2084 kj
Energy
20g
Fat Total
5g
Saturated Fat
6g
Fibre
32g
Protein
45g
Carbs (total)
All nutrition values are per serve
Notes
Look for a yoghurt that’s been ‘pot set’, which means it is produced in the container it’s sold in and thickened without additives.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
