Chicken Naan Pockets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 604.0
- Total Fat: 16.9 g
- Cholesterol: 74.9 mg
- Sodium: 1,721.4 mg
- Total Carbs: 81.4 g
- Dietary Fiber: 6.5 g
- Protein: 42.0 g
View full nutritional breakdown of Chicken Naan Pockets calories by ingredient
Introduction
Use ready-made naan (available in most supermarkets). Use ready-made naan (available in most supermarkets).Number of Servings: 4
Ingredients
-
4 small naan
3 TBS Plain low fat yogurt
1/5 tsp Garam masala
1 tsp Chili powder
1 tsp Salt
3 TBS Lemon juice
1 TBS chopped cilantro
1 Green chili, chopped
1 lb Chicken without skin and bone, cubed
1 TBS sunflower oil (optional)
8 Rings, raw onion
2 Tomatoes, quartered
1/2 White cabbage, shredded
For the Garnish:
Lemon wedges
2 Small tomatoes, halved
Mixed salad leaves
Fresh cilantro leaves
Directions
1. Cut into the middle of each naan to make a pocket, then set aside.
2. Mix together the yogurt, garam masala, chili powder, salt, lemon juice, fresh cilantro and chopped green chili. Pour the marinade over the chopped chicken and leave to marinate for about 1 hour.
3. After 1 hour, preheat the broiler to very hot, then lower the heat to medium. Place the chicken in a flameproof dish and broil for about 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. Baste with the oil while cooking if required.
4. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage. Serve with the garnish ingredients immediately.
Makes 4 pockets. mix and match pocket filling however you like.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNKEYGURL75.
2. Mix together the yogurt, garam masala, chili powder, salt, lemon juice, fresh cilantro and chopped green chili. Pour the marinade over the chopped chicken and leave to marinate for about 1 hour.
3. After 1 hour, preheat the broiler to very hot, then lower the heat to medium. Place the chicken in a flameproof dish and broil for about 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice. Baste with the oil while cooking if required.
4. Remove from the heat and fill each naan with the chicken and then with the onion rings, tomatoes and cabbage. Serve with the garnish ingredients immediately.
Makes 4 pockets. mix and match pocket filling however you like.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNKEYGURL75.