top of page

Tandoori Loaded Naan

15 Minute Tandoori Loaded Naan. An Indian twist to a pizza, yummy!

Serves: 4 Time: 15 minutes



  • 600g Chicken Breast, diced

  • 2 Tablespoons Tandoori Spice Seasoning (or use a milder curry spice)

  • 100g Natural Yoghurt

  • Pinch of Sugar

  • 1 Avocado, sliced

  • 1 Red Onion, thinly sliced

  • 1/2 Tablespoon Nigella Seeds (optional)

  • 2 Tomatoes, chopped

  • Half a Cucumber, sliced

  • Handful Coriander, chopped

  • Salad of your choice

  • 1 Small Naan per person (for dinner only)

  • Sweet Chilli Sauce (optional)

  • Mayonnaise (optional)


  1. Firstly, heat the oven to 200°C, then place the sliced onions in a bowl with some water and set aside (this will take the sharpness out).

  2. Next, place the chicken, tandoori spice, yoghurt and a pinch of sugar into a bowl and mix well to coat the chicken, season well with salt and pepper. If you’ve got time, leave to marinate if you can - no worries if not!

  3. Grab a baking tray and place the chicken evenly on the tray and whack into the oven for 12-15 minutes on the top shelf. Make sure to check on it and turn halfway through. For the final 3 minutes, of the chicken cooking, place your naans in the oven to warm through.

  4. Meanwhile, drain the red onions from the water and mix in a separate bowl with the tomatoes, cucumber, half of your chopped coriander, and nigella seeds. Season with salt and pepper and set aside.

  5. Once everything is cooked, create your salad with the leaves and your onion, tomato & cucumber mixture and serve on the side of your loaded naan with chicken and sliced avocado. Drizzle over mayo and sweet chilli sauce, sprinkle over the remaining coriander and enjoy! Yum!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page