Tandoori chicken with naan bread and coriander yoghurt

Naan bread

  • 400 grammes tipo 00
  • 1 tbsp Greek yoghurt
  • 1 tsp honey
  • 1 tsp salt
  • 300 ml water
  • 8 grammes yeast

Pour water into a bowl, add yeast and honey and mix well. Next add flour, yoghurt and salt. Mix well and knead for 10 minutes until the dough is completely smooth.

Leave the dough to rise till it has doubled in size.

Punch down the dough and divide it into 4 portions that are shaped into small balls and left to rise for a second time. Roll out the breads and bake them in your Morsø Forno Spin till golden on both sides – approx. 1 minute each side.

Brush with melted butter and sprinkle with chopped coriander.

Tandoori chicken skewers 

  • 4 chicken breasts
  • 100 ml Greek yoghurt
  • 1 tsp cumin (whole)
  • 1 tsp coriander seed
  • ½ tsp chilli powder (Kashmiri)
  • ½ tsp turmeric
  • 2 garlic cloves
  • 2 cm ginger
  • 1 tbsp chopped coriander
  • Juice of ½ lemon
  • 1 tsp salt

Grind the spices using a pestle and mortar.

Then add garlic, ginger and coriander. Grind till you have obtained a fine paste. Add yoghurt, salt and lemon juice and stir well.

Cut the chicken into 3 cm chunks and put them into a bowl together with the marinade. Mix well and leave the meat to marinate for at least 2 hours, preferably overnight.

Put the chicken chunks onto metal skewers and set aside.


Coriander yoghurt

  • 200 ml Greek yoghurt
  • A bunch of coriander
  • A pinch of salt

Put all ingredients into a blender – blend and set aside.

Put the chicken skewers into your Morsø Forno Spin at medium heat. They will need 2-3 minutes each side.

Serve the chicken skewers on naan bread together with coarsely chopped cherry tomatoes, finely chopped red onion and coriander yoghurt.


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