600g chicken thigh, sliced
6 tablespoons tandoori paste
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 red onion, thinly sliced
100g Greek yoghurt
1 packet Supreme Foods Naan bread
Pre heat the oven to 200°C
Marinate the chicken in tandoori paste and 150 ml water for 1 hour.
Arrange the naan bread on baking trays. Divide the cooked chicken between the naan bread. Top with the capsicum and onion. Bake for 10 minutes until golden brown.
Serve with yoghurt.