I love junk food and love a good kebab but you can easily make your own and not feel as guilty!
I made a batch of these on New Years Eve and people have been asking for the recipe ever since.
The naan breads I use look cheap and cheerful but these are the best option I have found! The teardrop shaped ones from the supermarket do not even taste like Naan – yes Pataks.. I mean you. Pitta breads are nice but they split as soon as you try and put anything into them, wraps/chappatis are just too thin and Naan breads I have got from the Indian Cash and carry are just a bit too big really. I find these the ideal size and thickness to not have your kebab overwhelmed by bread. Maybe I will try making my own soon though… watch this space.
(I get these from Hartshead petrol station!! – Ashton)
Start early to allow for marinading.
6 skinless, boneless chicken thighs – Don’t bother with breast, its just not the same.
2 tsp Cumin powder
2 tsp Paprika
1 tsp Tumeric
1 tsp Salt
1 Maggi cube
1/2 tsp cinnamon
1 tsp all spice
1 tsp Cayenne ( or chilli powder)
1 tsp Garlic powder
Salad and sauce?
Shredded cabbage or/and lettuce and sliced onion
Yogurt mixed with mint sauce – Or mayo if you prefer
Chilli sauce – I use this, its pretty firey but tasty too. Chilli sauce
Mix all the spices and oil to make a paste and smear all over the chicken thighs and leave for a few hours – preferably overnight.
In a griddle pan heat some oil and cook the thighs for a few minutes each side and then finish in the oven for about 10 minutes until fully cooked through.
Leave to cool for 5 minutes and then thinly slice up in 2cm strips. Toss the strips back into the roasting tray to soak up all the juices.
splash the naan breads with water and warm in the oven for a few minutes – be careful not to let them get crispy though, you want to be able to roll them up.
Smear the naan with yogurt sauce and add the shredded cabbage and onion then top with chicken strips and finish off with chilli sauce!
Easy Peasy and very tasty!