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35min
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indian-inspired

Chilli-Cheese Naan With Tandoori Chicken Breast

A practical, supermarket-friendly take on Chilli-Cheese Naan With Tandoori Chicken Breast.

◷ 35 minutes ⚡ 666 kcal
DinnerContains Meat Or Fish
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Chilli-Cheese Naan With Tandoori Chicken Breast cooking guide
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  • 500 g chicken breast 2 large breasts or 4 smaller portions
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 4 plain naan bread
  • 160 g cheddar cheese finely grated
    Cheddar Cheese 200 g. Cheddar Cheese 200 g.200 g · ฿189.00
  • 160 g natural yoghurt divided
  • 2 red bell pepper deseeded and thickly sliced
    TONTAWAN Coarse Ground Chili 40 g. TONTAWAN Coarse Ground Chili 40 g.40 g · ฿25.00
  • 160 g baby spinach washed and dried
  • 2 green chilli deseeded and finely chopped, or to taste
  • 2 tbsp curry powder
    Curry Powder 100 g Curry Powder 100 g100 g · ฿39.00
  • 2 tsp smoked paprika
  • 1 tbsp cooking oil plus a little extra if needed
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿465.30
Estimated value used฿396.33
Estimated pantry value left฿68.97

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Cooking instructions

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  1. 1

    Prepare the ingredients

    Heat the oven to 220°C, or 200°C fan. Take the chicken from the fridge. Deseed the bell peppers and slice them thickly. Wash and dry the spinach. Deseed and finely chop the green chillies, and finely grate the cheddar cheese.

  2. 2

    Make the tandoori marinade

    Mix the curry powder and smoked paprika with half of the natural yoghurt in a large bowl. Add the chicken and sliced bell pepper with the cooking oil, salt and black pepper, then turn everything until evenly coated.

  3. 3

    Roast the chicken and peppers

    Arrange the coated chicken and peppers on a baking-paper-lined tray. Roast for 20–22 minutes, or until the peppers are lightly charred and the chicken is completely cooked through with no pink meat remaining.

  4. 4

    Build the chilli-cheese naan

    Transfer the cooked chicken to a clean chopping board and keep the roasted peppers. Place the naan breads on a lined baking tray. Top each naan with grated cheddar, chopped green chilli and the charred pepper.

  5. 5

    Melt the cheese and pull the chicken

    Return the topped naan breads to the oven for about 4 minutes, until warmed through and the cheese has melted. Meanwhile, rest the chicken briefly, then pull or shred it into bite-sized pieces using two forks.

  6. 6

    Assemble and serve

    Layer the spinach and pulled tandoori chicken over the hot chilli-cheese naan breads. Drizzle with the remaining natural yoghurt, finish with black pepper and serve immediately.

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Cheddar

Imported cheddar varies by store. Any good melting cheddar-style cheese from Big C, Lotus’s or Makro will work.

Automatically selected from this recipe’s ingredient list.
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Per serving

Nutritional information

Calories666 kcal
Protein49.4 g
Carbohydrates64.3 g
Fat24 g
Saturated fat11 g
Fibre7.8 g
Sugar6.2 g
Sodium1031 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairy

For this recipe: Contains gluten from the naan breads and milk from the cheddar cheese and natural yoghurt. Check naan, curry powder and other packaged ingredient labels because formulations vary by brand.

Useful substitutions

Plain naan breads, cheddar cheese, natural yoghurt, chicken breast, spinach, bell peppers and green chillies are widely available from Big C, Lotus’s and Makro. If plain naan is unavailable, use another soft Indian-style flatbread. Greek-style yoghurt can replace natural yoghurt. Red or yellow bell pepper can be used, and the green chilli can be reduced or omitted for a milder version.

Storage and reheating⌄

Storage

For best results, store the cooked chicken and peppers separately from the naan. Refrigerate cooked chicken in a covered container for up to 3 days. Keep opened naan according to the packet instructions.

Reheating

Reheat the chicken until piping hot throughout. Warm the naan in a hot oven until the cheese is melted and the bread is heated through. Add fresh spinach and yoghurt only after reheating.

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Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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