Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (or more to taste)
  • 1 clove garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 1 tbsp vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) plain yogurt
  • 1/2 cup (120ml) cucumber, peeled, seeded, and finely diced
  • 1/4 cup (60ml) fresh mint leaves, finely chopped
  • 1 tbsp lemon juice
  • 1/4 tsp ground cumin
  • Pinch of salt
  • 4 store-bought naan breads
  • Optional: Fresh cilantro/coriander leaves, chopped, for garnish
  • Optional: Sliced red onion, for garnish

Instructions:

  1. Combine chicken with yogurt, lemon juice, spices, garlic, and ginger. Marinate for at least 30 minutes.
  2. Combine yogurt, cucumber, mint, lemon juice, cumin, and salt in a bowl. Mix well and set aside in the refrigerator to chill.
  3. Heat oil in a grill pan or skillet over medium-high heat. Cook the marinated chicken until cooked through and lightly charred, about 6-8 minutes. Ensure internal temperature reaches 165°F (74°C).
  4. Warm the naan breads according to package directions (usually in a dry skillet or microwave).
  5. Spread a generous amount of cucumber raita on each naan bread. Top with the cooked spiced chicken.
  6. Garnish with fresh cilantro and sliced red onion (optional). Serve immediately.