Chicken Naan Pockets

" frameborder="0" allowfullscreen>

Ingredients list for Chicken Naan Pockets

• 4 Naan
• 500 grams Chicken 1 1/2 inch cubes
• 1 teaspoon Lemon juice
• 1 large Tomato sliced
• a few Fresh mint leaves
• 3-4 tablespoons Green chutney
• 1 large Onion sliced
• 1/4 cup Hung yogurt
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Lemon juice
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 tablespoon Mustard oil
• to taste Salt
• to baste Butter

Method

1. Cut into the middle of each naan to make a pocket and keep aside. Mix the sliced onions with lemon juice and keep aside. In a large bowl mix together hung yogurt, Kashmiri red chilli powder, garam masala powder, lemon juice, ginger paste and garlic paste, mustard oil and salt.
2. Apply this mixture to the chicken pieces and keep in the refrigerator for two to three hours. Put the chicken pieces onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) for eight to ten minutes.
3. Baste with butter and cook for another two to three minutes. Fill each naan pocket with few pieces of grilled chicken, top with onion and tomato slices, a few mint leaves. Drizzle a spoonful of green chutney and serve.

Nutrition Info