This is a really fragrant, spiced, creamy, lemony sandwich Indian style, perfect fast food! Satisfying and full of flavour.
- 800 g free range irish chicken (a mix of breast and thigh meat is best, but just the white meat is fine)
- 2 tblsp sunflower oil or clarified butter
- 3 tsp garam masala, 3tsp turmeric, 1tsp freshly ground cumin, 1tsp kashmiri chilli flakes, ½tsp salt
- 4 cloves garlic (crushed or blitzed)
- 60 g fat inches ginger (finely grated or blitzed with skin on)
- 300 ml (or 2 small pots) natural, plain yoghurt
- 4 tblsp pouring, single cream
- 3 tblsp tomato purée (rounded)
- juice and zest of 1 lemon
- sunflower oil
- fresh coriander (roughly chopped)
- handful of salad leaves
- a couple of naan or tortilla wrap, or your favourite bap to serve
- Cut the chicken pieces into bite-sized strips (or save yourself the work and ask your butcher to do it for you) and pop the strips into a glass bowl.
- Mix all the spices together in a bowl and combine with all the other marinade ingredients.
- Pour the beautifully fragrant paste over the chicken strips and mix to combine all flavours.
- Next, add sunflower oil to a griddle pan or high sided frying pan until it’s good and hot, but not smoking.
- Gently shake the strips of chicken to remove excess marinade, pop them in to the pan, fry for a couple of minutes then turn the pieces over and continue to fry until cooked, but still tender to the touch.
- Do this in batches, so as to give the chicken the best chance of cooking through properly
- Put the chicken pieces in a clean bowl, sprinkle with the coriander and stir it all around to combine all the flavours.
- Then, pour any remaining marinade in to the griddle (or frying) pan and gently heat for a moment or two (30 seconds should be fine), then set aside.
- Carefully cut the Naan in two lengthways, forming a pocket.
- Spoon generous amounts of the sauce into the pocket, pop some of the leaves in and as much chicken pieces as you can manage.
- Serve with a paper serviette to catch the juices and enjoy….simple!
More by Arun Kapil:
- One week 'til Pancake Tuesday: Traditional Pancake
- Baked Smoked Haddock Vegetable Kedgeree: Today
- Poached Supreme, Roast Roots, Clementine and Cardamom