Directions:
- Preheat oven to 220c(200C fan forced).
- Grease 2 baking trays.
- Combine chicken, tandoori paste, juice and half the yogurt in a medium bowl and cover with plastic food wrap and chill for 1 hour to marinate.
- Heat oil in a large frying pan over moderate heat and cook chicken for 2 to 3 minutes each side or until cooked and then remove from pan and cool slightly and slice thickly.
- Place naan bread on prepared trays and spread with chutney and then top with chicken, capsicum, raisins, almonds and cheese and bake for 10 to 12 minutes or until bases are crisp.
- Sprinkle with coriander and serve topped with remaining yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.9 Kcal (2005 kJ) | ||
| Calories from fat | 336.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.42g | 58% | |
|---|---|---|---|
| Cholesterol | 54.8mg | 18% | |
| Sodium | 316.02mg | 13% | |
| Potassium | 408.97mg | 9% | |
| Total Carbs | 16.67g | 6% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 26.56g | 53% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 273.55 Kcal (1145 kJ) | ||
| Calories from fat | 192.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 58% | |
|---|---|---|---|
| Cholesterol | 31.3mg | 18% | |
| Sodium | 180.51mg | 13% | |
| Potassium | 233.6mg | 9% | |
| Total Carbs | 9.52g | 6% | |
| Sugars | 3.07g | 22% | |
| Dietary Fiber | 3.08g | 22% | |
| Protein | 15.17g | 53% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 1.1mg | 11% | |
| Calcium | 131.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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