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Tandoori-Style Chicken with Grilled Naan and Cucumber-Tomato Salad

Tender chicken gets a quick marinade in tikka sauce before grilling adds flavour reminiscent of a blazing hot tandoor oven. Golden naan completes this delicious meal!

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Quick Prep Spicy BBQ summer-spread Good
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 340 gr chicken breast tenders
  • 2 flatbreads
  • 0.75 cups basmati rice
  • 66 gr mini cucumber
  • 95 gr tomato
  • 7 gr cilantro
  • 0.5 cups tikka sauce
  • 0.5 tbsp white wine vinegar
  • 3 tbsp unsalted butter*
  • 0.5 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 0.75 tsp sugar*
  • 680 gr chicken breast tenders
  • 4 flatbreads
  • 1.5 cup basmati rice
  • 132 gr mini cucumber
  • 190 gr tomato
  • 7 gr cilantro
  • 1 cup tikka sauce
  • 1 tbsp white wine vinegar
  • 6 tbsp unsalted butter*
  • 1 tbsp oil*
  • 0.5 tsp salt*
  • 0.5 tsp pepper*
  • 1.5 tsp sugar*

Instructions

  1. Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Add rice and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
  2. Meanwhile, add 1 tbsp (2 tbsp) butter to a small pot. Melt over medium heat, 1 min. Add naan to a plate, then brush both sides with melted butter. Season with salt and pepper.Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Add cucumbers, tomatoes, half the cilantro, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.
  3. Add tikka sauce, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) butter to the same pot (from step 2). Season with salt and pepper, then stir to combine. Bring to a simmer over medium heat. Cook, stirring occasionally, until butter melts, 2-3 min.Remove from heat, then season with salt and pepper, to taste. (NOTE: You'll baste grilled chicken with tikka sauce once it's cooked through!)
  4. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the grill. (TIP: Arrange tenders perpendicular to grates to prevent them from falling through!) Close lid and grill, flipping once, until cooked through, 4-5 min per side.** When chicken is cooked through, brush one side with some tikka sauce, then flip. Grill for 30 sec, then repeat with other side.Transfer chicken to a cutting board.
  5. Halfway through grilling chicken, place naan on the other side of the grill. Close lid and grill, flipping once, until naan are heated through, 1-2 min per side.
  6. Fluff rice with a fork, then stir in remaining cilantro. Thinly slice chicken, if desired.Divide rice between bowls. Top with chicken and salad. Drizzle any remaining tikka sauce over chicken. Tear naan, then serve alongside.