CHICKEN TIKKA FLAT BREAD

A favourite at An Cafaidh Mara by Robert Coull

Feeds 4 (or 2 hungry sailors)

• INGREDIENTS •

• 4 Chicken Breasts (Lochaber Larder)

• 1 Lime

• Garlic (4 cloves)

• Extra Virgin Oil

• Tandoori Masala Powder 75g

• Pinch of Salt

• Mixed Salad Leaves

• Balsamic Glaze

• Iceberg Lettuce x 1

• White Cabbage ¼

• Yoghurt & Mint Sauce

• Sweet Chilli

• 2 red onions

• Sea Salt Crisps

The secret to any marinated meat is spice and time. Spending a little bit of time preparing the meat and getting the right amount of herbs and spices makes sure it will taste amazing every time.

Finely dice up the garlic gloves or use 2 heaped spoons of near 100% garlic puree.

Cut your lime in half

Trim the Chicken of any excess bits of fat/gristle and slice each breast into mini fillet sizes. Pieces of this size ensures the meat absorbs all the spices and is a deep red.

In a bowl mix the chicken fillets and coat with virgin oil, garlic, Tandoori Powder and squeeze the lime juice making sure not to leave any seeds. Add a wee pinch of salt for and mix all together. Cover with cling film and place in the fridge overnight. Heat your oven to 190c approximately. Place and cover chicken into an oven proof dish with tin foil. Cook for 25 minutes until the chicken is roasting hot.

Any decent nan bread from a supermarket can be used for this. Heat up in an oven for about 5-10minutes until lovely and warm.