Start this recipe by marinating the chicken. Place into a bowl and season with salt. Drizzle in the oil and spices and mix together well. Allow to marinate for an hour. Meanwhile mix together all the raitha ingredients and chill in the fridge. It is important that the grated cucumber has any water squeezed out before you make the raitha. When ready heat a griddle pan and cook the chicken thighs for 5 minutes on each side. Remove from the pan and heat up the naan bread in the same pan till hot and crispy. Place the naan bread onto 2 serving boards. Generously spoon over the lime pickle. Thickly slice the chicken thighs and lay the meat on top. Spoon over a little of the raitha and place the remainder in a small bowl on the side. Decorate with extra mint leaves and serve immediately.

Serves 2

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