Tandoori Chicken Naan Bread Wrap with Cucumber Raita, Pickled Onions, Feta & Herb Salad

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Cucumber, grated and salted 1 each
Greek yogurt, strained overnight 1 L
Cilantro, chopped 1/4 cup
Mint, chopped 1/4 cup
Lemon, zested and juiced 2 each
Club House Coriander Seed, Ground 1 tbsp
Garlic cloves, microplaned 5 each
Club House Sea Salt, French Mediterranean 1 tsp
Club House Pepper, Black Ground 1 tsp
Tandoori Marinade
Yogurt 1 L
White Wine Vinegar 1 tbsp
Club House Tandoori Masala 1/4 cup
Club House Sea Salt, French Mediterranean 1 tsp
Chicken thighs 12 each
Pickled Red Onions
Red onion, thinly sliced 1 each
White sugar 3 tbsp
White vinegar 1/2 cup
Water 1/2 cup
Herb Salad
Fresh dill 1/4 cup
Fresh mint 1/4 cup
Fresh cilantro 1/4 cup
Feta cheese, crumbled 1 cup
Naan bread 4 each

chef's tip

Score the chicken so that the marinade reaches every part of the thigh.


This recipe was created for Club House for Chefs by: Renee Lavallee, Chef of The Canteen in Dartmouth, Nova Scotia

For the Tzatziki: Place the grated and salted cucumber in a colander and strain for 2 hours. Mix the strained and grated cucumber with the yogurt, herbs, lemon juice, zest, garlic and coriander. Season to taste with salt. Refrigerate until ready to use.

For the Tandoori Marinade: Mix together and massage marinade into chicken and leave 12-24 hours. When ready to cook, pre-heat oven to 425 °F and bake until cooked through; approximately 25-30 minutes.

For the Pickled Red Onions: Place sliced onion in a bowl. Bring water, sugar and vinegar to a boil. Pour over onions and let sit one hour. Refrigerate until ready to use.

For the Herb Salad: Mix ingredients together

For Assembly: Heat naan bread in the oven until soft. Once softened, spread tzatziki, pickled red onions, herb salad and crumbled feta. Place chicken and add another dollop of tzatziki and herb salad.

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