Chicken Tikka Masala Naan Wrap

Prep Time


Cook Time

13 hours




5050 g Country Range Tikka Masala Curry Paste

180180 g Country Range Tikka Masala Sauce

5050 g Country Range Natural Yogurt

2020 g Country Range Ground Almonds

1010 g Country Range Flaked Almonds

3030 nl Country Range UHT Dairy Whipping Cream

2 2 Country Range Premium Chicken Breast Fillets

5050 g Country Range Creamery Butter Unsalted

200200 g Country Range Chopped Tomatoes

2525 ml Country Range Extended Life Vegetable Oil

1/21/2 onion, sliced

1 1 onion, diced

180180 ml water

11 tbsp coriander, chopped and some coriander leaves to garnish

11 tsp salt

½ ½ tomato, sliced

2525 g mint yogurt sauce

2 or 3 2 or 3 plain or garlic naan breads

Multiply by
  • 1Marinate the diced chicken in yogurt and tikka masala paste for 12 hours.
  • 2Place the diced chicken on an oiled tray and bake in a hot oven for 6 minutes.
  • 3Fry the onions in butter until soft.
  • 4Add the tikka masala sauce, water and chopped tomatoes and simmer for 30 minutes.
  • 5Add the diced chicken, ground almonds and chopped cori-ander then season with salt.
  • 6Add the cream and simmer for 5 minutes.
  • 7Allow to cool.
  • 8Once cold take some of the chicken pieces and place onto a warm naan bread.
  • 9Top with a little mint yogurt sauce and some slices of onion, tomato and some coriander leaves.
  • 10Wrap in tin foil and bake at 180oC for 8 minutes.
  • 11Serve.