These BBQ chicken tandoori naans work just as well under the grill as they do on the BBQ, so can be enjoyed come rain or shine!

Ready in: 40 mins
Serves: 6 – 8

Ingredients

• ½ x 500g jar Co-op Tikka Masala Curry Sauce
• 3 tbsp Co-op Greek Style Yogurt
• Squeeze lemon juice
• 2 x 500g packs Co-op Chicken Thigh Fillets
• 2 carrots, finely shred
• ½ cucumber, finely shred
• 1 red onion, finely sliced
• Large handful fresh coriander, leaves finely chopped, plus extra to serve
• 1 lime, juiced
• 3-4 x 260g pack Co-op Plain Breads Naans
• mango chutney, to serve
• Greek yogurt, to serve

Method

1. In a large bowl, mix the curry sauce with the yogurt and lemon juice and a little salt and pepper. Toss the chicken in the marinade, cover and chill for an hour (or overnight).
2. Take the chicken out of the fridge a little time before you want to cook, while you heat up the BBQ or grill. Cook the chicken thigh fillets for 12-15 mins on a hot BBQ or under the grill, turning halfway, until cooked through and lightly charred on the outside. You may have to do this in batches. Set aside to rest.
3. Mix the carrot, cucumber, red onion and coriander in a bowl with the lime juice and a little seasoning. Warm the naans according to pack instructions.
4. Slice the chicken into pieces then spread the naans with a little mango chutney, and top with the cooked chicken and the carrot salad, plus a drizzle of Greek yogurt and some extra coriander leaves to decorate.