Steps
- Preheat the oven to 350°F / 180°C. Toss 1 small thinly sliced red onion with 1 tablespoon of red wine vinegar and a pinch of salt.
- Put 4 garlic-and-cilantro naan breads on baking sheets, sprinkle lightly with water, and warm in the oven for 2 minutes.
- Toss 4 chicken breasts cut into strips, 2 sliced green bell peppers, and 2 tablespoons of tikka masala curry paste in a large skillet. Cook over high heat for 6-8 minutes, stirring, until the chicken reaches 165°F / 74°C.
- Spread the warm naan with 150ml of plain yogurt. Add the chicken mixture, pickled onion, and 1 thinly sliced green chili. Finish with torn cilantro and 4 tablespoons of mango chutney.