Categories: Meals

Ingredients

• 1 seedless cucumber, thinly sliced
• 2 tsp. garam masala
• Kosher salt and black pepper
• 1/3 cup Greek yogurt
• 1/2 cup mango chutney
• 1 red jalapeno (1/2 chopped, 1/2 sliced)
• 1/2 cup chopped cilantro
• Juice of 1 to 2 limes
• 1 1/2 lbs chicken breasts
• 1 tbsp. olive oil
• 4 pieces naan bread
• 1/4 small red onion, thinly sliced

Directions

1. Preheat the oven to 350. Combine the cucumber, 1/4 tsp garam masala, salt and pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine.

2. Season the chicken on both sides with the remaining 1 3/4 tsp garam masala and a generous pinch of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4-5 minutes. Flip and cook until browned on the other side, 2-3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.

3. Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.

Email to a friend | Print this recipe | Back