Enjoy this spicy tasty Tandoori Roll with friends on a summers picnic. Quite simple to prepare and it's a satisfying lunch meal that is full of Indian flavour.
Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.
Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.
In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves
To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Time: 20 minutes + overnight marination
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