Type what you have

Ingredients

• ✓ tandoori paste
• yogurt
• chicken breast
• olive oil
• naan bread
• curry powder
• turmeric
• yellow bell pepper
• red onion
• goat cheese
• tomato
• feta cheese

Instructions

1. 1 Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
4. 4 Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
5. 5 Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
6. 6 Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
7. 7 Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
8. 8 Bake in the oven until feta is soft, about 20 minutes.

By pinkimmie

Ingredients

• ✓ tandoori paste
• ground chicken
• red onion
• cilantro
• red chile pepper
• plain yogurt
• lemon juice
• parsley
• cumin
• red pepper flake
• garlic
• ginger
• garam masala
• bread crumb
• egg
• olive oil

Instructions

1. 1 Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
4. 4 Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
5. 5 Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dina

Ingredients

• ✓ tandoori paste
• green bell pepper
• radish
• carrot
• onion
• tomato
• lettuce
• black pepper
• salt
• hot pepper sauce
• balsamic vinegar
• lemon juice
• chicken breast
• balsamic vinegar
• oregano
• coriander
• lemon juice
• hot pepper sauce
• chili powder
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
4. 4 While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
5. 5 Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
6. 6 Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.

By Aisha