Tandoori Chicken Naan Wrap



1 kg chicken breast, cut into thin fillets
¼ cup oil
⅓ cup Supreme Tandoori Masala Powder
1 tbsp Supreme Ginger Garlic Paste
Salt to taste
2 ¼ cup mayonnaise
¾ cup cashew nuts, finely chopped
Shredded iceberg lettuce


In a bowl, mix together tandoori masala powder, garlic & ginger paste and salt. Add chicken breast and mix well. cover and marinate overnight in the fridge. Heat a large frying pan over medium-high heat. Add chicken and cook until fully cooked through. Remove from pan and cool to room temperature. Chop chicken into small pieces and add to a bowl along with mayonnaise and chopped cashews. Mix well and refrigerate the chicken mixture for 2 hours. Heat the naans. Then on each naan spread with shredded iceberg lettuce and top with chicken mixture. Roll up and serve immediately.

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