Chicken Tikka Masala Naan Wrap


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