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Chicken Tikka Masala Naan Wrap
Cooking Time 13 hours Minutes
Ingredients
18
Portions
2
Ingredients
18 Total- 50 g Country Range Tikka Masala Curry Paste
- 180 g Country Range Tikka Masala Sauce
- 50 g Country Range Natural Yogurt
- 20 g Country Range Ground Almonds
- 10 g Country Range Flaked Almonds
- 30 nl Country Range UHT Dairy Whipping Cream
- 2 Country Range Premium Chicken Breast Fillets
- 50 g Country Range Creamery Butter Unsalted
- 200 g Country Range Chopped Tomatoes
- 25 ml Country Range Extended Life Vegetable Oil
- 1/2 onion, sliced
- 1 onion, diced
- 180 ml water
- 1 tbsp coriander, chopped and some coriander leaves to garnish
- 1 tsp salt
- ½ tomato, sliced
- 25 g mint yogurt sauce
- 2 or 3 plain or garlic naan breads
Method
-
1
Step 1
Marinate the diced chicken in yogurt and tikka masala paste for 12 hours. -
2
Step 2
Place the diced chicken on an oiled tray and bake in a hot oven for 6 minutes. -
3
Step 3
Fry the onions in butter until soft. -
4
Step 4
Add the tikka masala sauce, water and chopped tomatoes and simmer for 30 minutes. -
5
Step 5
Add the diced chicken, ground almonds and chopped cori-ander then season with salt. -
6
Step 6
Add the cream and simmer for 5 minutes. -
7
Step 7
Allow to cool. -
8
Step 8
Once cold take some of the chicken pieces and place onto a warm naan bread. -
9
Step 9
Top with a little mint yogurt sauce and some slices of onion, tomato and some coriander leaves. -
10
Step 10
Wrap in tin foil and bake at 180oC for 8 minutes. -
11
Step 11
Serve.
Ingredients
18 Total- 50 g Country Range Tikka Masala Curry Paste
- 180 g Country Range Tikka Masala Sauce
- 50 g Country Range Natural Yogurt
- 20 g Country Range Ground Almonds
- 10 g Country Range Flaked Almonds
- 30 nl Country Range UHT Dairy Whipping Cream
- 2 Country Range Premium Chicken Breast Fillets
- 50 g Country Range Creamery Butter Unsalted
- 200 g Country Range Chopped Tomatoes
- 25 ml Country Range Extended Life Vegetable Oil
- 1/2 onion, sliced
- 1 onion, diced
- 180 ml water
- 1 tbsp coriander, chopped and some coriander leaves to garnish
- 1 tsp salt
- ½ tomato, sliced
- 25 g mint yogurt sauce
- 2 or 3 plain or garlic naan breads
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