Ingredients
9 total- ¼ cucumber, deseeded and finely chopped
- 2 tomatoes, deseeded and finely chopped
- 1 small red onion, finely chopped
- 4 mini naan breads
- 6 tbsp plain yoghurt
- 1 garlic clove, grated
- 1 tbsp dried mint
- 2 (150g) packet chicken tikka breast pieces, shredded
- 3 sprigs coriander, leaves picked
Method
5 stepsStep 1
Toss the cucumber, tomatoes and red onion together in a bowl until well mixed to make a kachumber then set aside.
Step 2
Heat the grill to medium. Cook the naan bread to packet instructions.
Step 3
Meanwhile, mix the yoghurt, garlic and dried mint in a small bowl then season with salt and freshly ground black pepper.
Step 4
Remove the naan bread from the oven and evenly spread the yoghurt mixture over each. Top with shredded chicken and transfer to a serving plate.
Step 5
Top each with 2 tbsp of the kachumber mix then transfer the rest to a small serving dish. Sprinkle the naans with coriander and serve with the bowl of remaining kachumber.