Chicken tikka naan kebab

Directions

• Marinate the chicken breast by mixing the Greek yoghurt and tikka masala paste together, and coating the chicken in the mixture. Leave to marinate for at least an hour (preferably overnight, the longer the tastier!).
• An hour before you want to start cooking, make the dough for the naan. First add the yeast, sugar and warm water into a large mixing bowl, stirring until the yeast is dissolved. Stand for 10 minutes until bubbles appear.
• Add the milk, yoghurt, flour, baking powder, bicarbonate soda and salt. Using a wooden spoon bring the dough together and use your hands to form a ball. 
• Rub the olive oil over the dough ball so it is well greased, then cover with a damp tea towel and leave to prove in a warm place for 1 hour. 
• To make the yoghurt dressing, simply mix the yoghurt, lemon juice, garlic powder, coriander and a pinch of salt. Cover with cling film and refrigerate for later.
• When you are ready to begin cooking and the dough has doubled in size, preheat your grill to the highest setting. Place the marinated chicken onto skewers and place under the grill, turning regularly. These should take 10-15 minutes to cook.
• Whilst the chicken is cooking, make your naans. Remove the dough from the bowl and divide into 4 equal balls. Wrap any spares in cling film and place in the fridge, where they will last for up to 3 days.
• On a lightly floured surface, rollout the dough until thin (around a cm) and brush the top side with melted butter.
• Lightly oil a griddle pan and place on a high heat. When the pan is hot, place the naan butter side down and brush the top with melted butter whilst cooking. Cook for about a minute until bubbles start to form in the dough, then flip over and cook for a further minute or two. Repeat with each naan.