Chicken Tikka Naanchiladas
Chicken Tikka Naanchiladas combines marinated chicken tikka wrapped in naan, topped with a creamy sauce, and baked.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Plain Yogurt (whole milk based) | 200 | Grams |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Garam Masala | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Paprika | 1 | Tsp |
| Salt | 1 | Tsp |
| Naan (store-bought or homemade) | 5 | Count |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Tomato Sauce | 200 | Grams |
| Cheddar Cheese (grated) | 200 | Grams |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- In a bowl, mix yogurt, garlic, ginger, lemon juice, garam masala, cumin powder, coriander powder, paprika, and salt to make the marinade.
- Add chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 200 degrees Celsius.
- In a skillet over medium heat, cook the marinated chicken until fully cooked, about 10 minutes.
- Lay out the naan and fill each with cooked chicken. Roll them up and place in a baking dish.
- In a saucepan, heat heavy cream and tomato sauce until combined. Pour over the rolled naan.
- Sprinkle grated cheddar cheese over the top.
- Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Prep
- Marinate chicken in yogurt and spices for at least 2 hours.
Kitchen equipment
Baking DishSkillet