lemon wedges, 2 small tomatoes, halved,
mixed salad leaves and fresh coriander, to garnish
Using a small, sharp knife, carefully cut
into the middle of each naan to make a pocket, then set them aside until
needed. In a bowl,
mix together the natural yogurt, garam masala, chili powder, salt, lemon
juice, fresh coriander and chopped fresh green chilli. Pour this
marinade over the chicken pieces and leave to marinate for about 1 hour. Remove the
dish from the heat and fill each naan with the chicken and then with the
onion rings, tomatoes and shredded cabbage. Serve garnished with lemon,
tomatoes, salad leaves and coriander.
This quick and easy dish is ideal for a
snack lunch or supper.