Chicken Tikka Naanza's

Method

1. 1

   Slice the chicken breasts into strips and coat in the yoghurt and 1 tbsp tikka paste - marinate for at least 1 hour in the fridge

2. 2

   When marinated, air fry the chicken for 20 minutes on 180°C turning over halfway or cook in the oven for the same time and temp

3. 3

   Make the pizza sauce by mixing the tomato purée, garlic purée and oregano with a splash of water

4. 4

   Top the mini naans with the pizza sauce, some grated cheese, the sliced up chicken pieces, some red onion, red pepper and sliced jalapeños, bake for around 5 minutes in the oven on 180 until the cheese has melted

5. 5

   Meanwhile, make the masala sauce by frying the white onion and garlic with 1 tbsp tikka paste, once cooked add the passata and single cream, season with salt and pepper and the sugar, simmer until thickened. Blend the sauce until smooth - reheat when you are ready to serve (i microwaved it for a couple of minutes - you can add a splash of water if it's too thick)

6. 6

   Serve the naanzas with the masala sauce and your favourite Indian sides! Lovely with some cheesy chips! I used the same kind of cheese sprinkled on cooked chips and in the airfryer to melt for a couple of minutes!