Turkey Naan, Butter Chicken-Style
Filed under: Lunch
Preparation time
Cooking time
Portions
ingredients
- 2 naan breads
- 6 slices of Olymel sliced turkey
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, diced
- 1/2 cucumber, cut into thin strips
- A few fresh cilantro leaves
- Lime wedges (for serving)
For the butter chicken-style mayo:
- 1/2 cup mayonnaise (homemade or store-bought)
- 1 tbsp butter
- 1 small garlic clove, finely chopped
- 1/2 tsp freshly grated ginger
- 1 tbsp tomato paste
- 1/4 tsp garam masala
- A pinch of sweet paprika
- Salt, to taste
instructions
For the mayo:
- In a small skillet, melt the butter over low heat.
- Add the garlic, ginger, tomato paste, garam masala, and paprika.
- Gently sauté for 2 to 3 minutes to release the aromas.
- Remove from heat and let cool slightly.
- In a bowl, combine the mixture with the mayonnaise. Adjust seasoning with salt.
- Refrigerate for at least 15 minutes to allow flavors to develop.
Assemble the naan sandwiches:
- Warm the naan breads in the oven or in a skillet.
- Spread a generous spoonful of butter chicken-style mayo over each naan.
- Top with red onion slices, diced red bell pepper, cucumber strips, and fresh cilantro leaves.
- Add 3 slices of turkey.
- Serve with lime wedges to squeeze over just before eating.
