Tandoori Naan Calzones

640 calories
45g protein

(Serves 1)

Ingredients for the chicken:

1 chicken breast, chopped
2tsp tikka paste
1tsp paprika
1tsp cumin
1tsp ginger
1st fenugreek
1tsp coriander
1tsp red food colouring
1tbsp natural yoghurt

For the curry:

1/2 red bell pepper
1/2 red onion
200g chopped tomatoes
2tsp of tikka paste
1sp of the same spices as the chicken

Naan:
70g self raising flour
80g 0% greek fat yoghurt
10g light butter
10g garlic purée
2tsp parsley
30g Mozzarella

Chicken tikka recipe:

Method:
1. Start by marinating your chicken in a bowl. Chop into pieces then add in the tikka paste, garlic, seasoning, natural yoghurt and red food colouring if using & marinate in the fridge for as long as possible
To make the sauce, start by frying off the pepper and onion in a pan with oil and garlic. Add in ginger, cumin, fenugreek and fry. Then, add the rest of the tikka paste.
Once fragrant and the veg has softened, add in the chopped tomatoes and fill the can back up half way with water, then pour into the pan.
At this point, start cooking your chicken. I normally oven cook / grill mine on kebab skewers which I lay on a oven tray, for around 20/25 mins until they’re cooked through & nice and charred
Keep your sauce on a simmer whilst it begins reducing down. Then, when the chicken is done, add it to the sauce and stir it through. Then add some natural yoghurt.

For the naan, mix the yoghurt and flour into a large bowl until it forms into a crumbly texture. Mix this into a large dough ball then roll out into your desired shape. Pan fry on either side with half the garlic butter whilst the naan is about half way done so it’s soft to stick down the edges. Just place half the chicken on side of the naan, top with cheese, fold over and spread the garlic butter over the top!

Tandoori Naan Calzones