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Ian Haste's tear-and-share chicken shashlik naan
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"This is the ultimate tear-and-share. Don't be scared to get messy - just rip off a piece of naan and wrap it up with all those amazing flavours." - Ian Haste
2 chicken breasts. cut into chunks
½ teaspoon paprika
2 garlic cloves, peeled and crushed
1 teaspoon cumin powder
½ teaspoon ground cloves
1 teaspoon garam masala
1 teaspoon chilli powder
juice of ¾ lemon
1 teaspoon peeled and grated ginger
10 coriander sprigs, ½ finely chopped, the rest left whole
1 red chilli, finely sliced into rings
15g mint leaves, chopped
200g (1 cup) basmati rice
500ml (2 cups) water
1 green pepper, deseeded and cut into cubes
1 red onion, peeled and cut into quarters and separated
130g self-raising flour
1 teaspoon sugar
200g mango pieces, finely chopped
salt and pepper
1. Mix 100g of yogurt with the chicken, paprika, garlic, cumin, cloves, garam masala, chilli powder, lemon juice, ginger, chopped coriander and chilli and marinate for 30 minutes. Mix the mint with 50g of the yogurt and a splash of water. Set aside.
2. Preheat the oven to 180°C/160°C fan/gas 4. Add the rice with double the amount of water to a pan and bring to the boil. Once boiling, cook for 3 minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for 7-8 minutes. Do not stir as you want the rice to steam, absorb the water and fluff up.
3. Meanwhile, add the chicken, pepper and onion to a hot ovenproof griddle pan, turning after the chicken has released some fat to get char lines. Cook for 7 minutes, then transfer to the oven for 15 minutes.
4. Add the remaining 150g yogurt to the flour and sugar and mix well, season, roll into a ball, then flatten out into a large naan. Heat another griddle pan and char the bread until it puffs up, repeating on both sides until you get nice smoky char areas.
5. To serve, add the chicken mix, rice and mango to the naan with dollops of the mint sauce, sprinkling over the remaining torn coriander.
This recipe was first published in July 2019.