Takeaway Style Chicken Tikka Kebab
I love cooking! But as a mum even I tend to have the odd evening when I simply can’t bring myself to go into the kitchen. The day has been so hectic that even cooking a simple 30 minute meal feels like a mammoth task! I AM EXHAUSTED!
On days like this, I like to keep cooking even more ‘simple, than simple’ (if that makes sense)?! So instead of heading for JustEat, I pop into the kitchen for a few minutes (I can manage that!), and cook my own ‘take-away’ from scratch. There really is nothing to it.
So, why is this meal so easy? Here are the no-hassle components:
- Garlic and Coriander naan bread – store-bought
- Bagged/ pre-washed sweet crunchy salad – fresh, cut and ready to eat
- Mint yogurt sauce – takes 2 minutes to throw together
It looks like a takeaway….
It tastes better than a takeaway….
AND it’s homemade!!
Supermarkets really have made life easier with their pre-cut vegetables, salad and easy access naan breads, they can save lots time after a busy day if you can’t face chopping so why not help yourself a little?
The only other chopping that’s required is the chicken breast, but that will literally take a couple of minutes. Then leave it in a bowl to marinate before cooking…
Total preparation time – 5 mins (30mins for marinating)
Total cooking time – 20mins
Serves family of 3, or 4 with toddler
2 tbsp oil
3 tbsp tomato puree
½ tbsp lemon Juice
1 ½ tbsp ground Tandoori masala powder
Salt to taste (optional)
Red chilli powder to taste (optional)
1 large chicken breast (or 2 small) – cut into large cubes
Place all the marinade items into a bowl (except for the chicken) and stir to form the marinade. Then add the chicken pieces and combine well. Set aside and leave to marinate for a minimum of 30 minutes (go put your feet up).
After the chicken has been well marinated, lay the pieces flat on a baking tray and bake in a pre-heated oven at 180C/ 400F/ Gas mark 6 for 15-20mins until tender. If you want, you can turn up the heat towards the end for a couple of minutes to get that traditional chargrilled look to the chicken.
Note: juices will leak from the chicken so you can either cook the chicken on a wire rack so the juices drop in a tray below, or pour out some of the water half way if the chicken is on a flat baking tray.
Whilst the chicken is baking, make the mint sauce:
4 tbsp of Greek yogurt
4 tsp mint sauce
Place both in a bowl, combine and set aside.
Finally, just before the chicken has finished cooking, warm the naans in the oven according to packet instructions.
Putting it together….
- Place a warmed naan on a plate,
- Top with the chicken pieces,
- Open the bag of salad and place some on the top
- Drizzle a little mint sauce
- Serve to your family – yummy!!
I’m aware there are a fair few instructions in this recipe, but believe me when I say it really is a ‘no-hassle’ meal. Simply because you throw everything in the oven and don’t need to stand over the stove while everything cooks. Try this recipe a few times and you’ll get quicker each time. Add it to your weekly meal planner which you can download for free here.
Finger Food For Toddlers 12 months plus
There are a few things you can do here to make this meal suitable for your little one. When combining the marinade ingredients, spoon out a little before you add extra salt or chilli powder and marinate a couple of chicken pieces separately.
When cooked, serve the chicken tikka cubes as a finger food with a dollop of plain Greek yogurt as a substitute to the mint sauce. Shred the chicken cubes if necessary before serving and watch your little one ENJOY!!
You can find more delicious weaning and family recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family available to buy from Amazon.
Prima Baby Awards 2015 best family cookbook winner!