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01-07-2010, 06:15 AM
Chicken Naan Pockets
A low fat recipe
Ingredients
4 naan
3 tbsp. yogurt
11/2 tsp. garam masala
1 tsp. chili powder
1 tsp. salt
3 tbsp. lemon juice
1 tbsp. chopped fresh coriander (cilantro)
1 fresh green chili, chopped
450 GMS OR 1 LB chicken, skinned, bonned and cubed
1tbsp vegetable oil (optional)
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded
For Garnishing :
Lemon wedges
French Fries
Mixed salad leaves
Fresh coriander (cilantro)
Serve with
Serve with garnish ingredients.
Method
1.Cut into the middle of each naan to make a pocket, then set aside.
2. Make marinade mixture by mixing together the yogurt, garam masala, chili powder, salt, lemon juice, fresh coriander (cilantro) & chopped green chili.
3. Pour this marinade over the chicken pieces and leave to marinate for about 4 hour.
4. After 1 hour preheat the grill (broiler) to very hot, then lower the heat to medium.
5. Place the chicken in a flameproof dish and grill (broil) for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. If wished, baste with the oil while cooking.
6. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage.
http://3.bp.blogspot.com/_sgKvmxlHG4U/Sm4leRYtLXI/AAAAAAAAAR8/1qdRiQHD5Mg/s320/IMG_4512.JPG
A low fat recipe
Ingredients
4 naan
3 tbsp. yogurt
11/2 tsp. garam masala
1 tsp. chili powder
1 tsp. salt
3 tbsp. lemon juice
1 tbsp. chopped fresh coriander (cilantro)
1 fresh green chili, chopped
450 GMS OR 1 LB chicken, skinned, bonned and cubed
1tbsp vegetable oil (optional)
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded
For Garnishing :
Lemon wedges
French Fries
Mixed salad leaves
Fresh coriander (cilantro)
Serve with
Serve with garnish ingredients.
Method
1.Cut into the middle of each naan to make a pocket, then set aside.
2. Make marinade mixture by mixing together the yogurt, garam masala, chili powder, salt, lemon juice, fresh coriander (cilantro) & chopped green chili.
3. Pour this marinade over the chicken pieces and leave to marinate for about 4 hour.
4. After 1 hour preheat the grill (broiler) to very hot, then lower the heat to medium.
5. Place the chicken in a flameproof dish and grill (broil) for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. If wished, baste with the oil while cooking.
6. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage.
http://3.bp.blogspot.com/_sgKvmxlHG4U/Sm4leRYtLXI/AAAAAAAAAR8/1qdRiQHD5Mg/s320/IMG_4512.JPG