Naan bread with tandoorispies and pea mint puree

Name: naan bread with tandoorispies and pea mint puree
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 420 g casserole chicken filet cheeses tandoori; 4 mini naan bread; 450 g frozen garden peas extra fine; 1 Red onion; 1 lemon; 15 g fresh fresh mint; 2 el Greek yoghurt; 4 el Mango Chutney

Tandoori chicken from the oven with naan bread rolls and a puree of mint and Greek yogurt served with mango chutney.

Ingredients

Kitchen Stuff

8 wooden satay sticks
1 barbecue or grill pan
1 hand blender with high cup

Directions

Soak the skewers for 30 minutes in cold water.
Light the barbecue or heat the grill pan. Thread each chicken tenderloin on a skewer. Gril in 10 min. Brown and cooked.
Meanwhile, bake the flat rolls according to the instructions on the package.
Bring a large pot of water to the boil and cook the garden peas for 5 minutes. Chop the onion and grate the yellow skin of the freshly scented lemon.
Put the garden peas in a tall cup, add the onion, lemon zest and mint leaves and puree. Season with pepper and salt. Stir in the yogurt.
Serve the skewers with the flat rolls, pea-mint puree and mango chutney.