Frying pan
Tandoori Chicken Naan Pan with Raita
Spiced tandoori chicken pieces cooked in a screaming-hot frying pan until charred and juicy, served on warm naan with cooling cucumber raita. A brilliant midweek fakeaway that satisfies every craving.
4.7 (3)
- Prep
- 12min
- Cook
- 16min
- Total
- 28min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 600g boneless, skinless chicken thighs, cut into chunks
- 150g full-fat yoghurt
- 2 tbsp tandoori paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- ½ cucumber, diced
- 150g plain yoghurt
- 1 tbsp fresh mint, chopped
- 4 naan breads
- Salt and black pepper to season
Method
0 / 6
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3 reviews
- Rishi P.
This has replaced our Friday night Indian takeaway. So much fresher and more flavoursome.
23 Apr 2026
- Mandy D.
So quick for such an impressive result. The cooling raita against the hot spiced chicken is perfect.
22 Apr 2026
- Arun V.
The char on the chicken from the hot pan is absolutely brilliant — proper tandoor vibes.
21 Apr 2026
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