Tandoori Chicken with Stuffed Cheese Garlic Naan
For Tandoori Chicken Marinade
- 200 ml Emborg Cooking Cream
- 1 Chicken, cut into 4 pieces
- 6 tbsp Tandoori Spice
- 4 tbsp Chilli Powder
- 4 tbsp Meat Curry Powder
- 6 tbsp Olive Oil
For Garlic Cheese Naan
- 8 Mission Garlic & Herb Naan
- 200 gm Emborg Shredded Mozzarella
- 150 gm Emborg Cook & Bake, softened
- 5 Garlic Cloves, minced
- Fresh Parsley, chopped
- White Pepper (as needed)
Prepare the marinade by combining the marinade ingredients together in a bowl and add the chicken ensuring all sides are well coated. Cover and set aside in the fridge for 2 hours.
Roast the chicken in a preheated oven at 200°C for 45 minutes. Baste with olive oil while roasting.
Once fully roasted, remove the chicken from oven and grill on a pan for 5 minutes. Sprinkle some white pepper on the chicken.
Prepare the Mission Naan by cutting a pocket through the slice. Divide Emborg Shredded Mozzarella into 8 portions and insert each portion into the pocket.
In a bowl, mix the softened Emborg Cook & Bake with minced garlic and spread on the stuffed Naan. Sprinkle on some chopped parsley.
Grill the Naan on a pan for 5-10 minutes or until golden brown. Serve in a basket, to be enjoyed with the Tandoori chicken.