Ingredients

Meatball

• 1 lb Ground chicken
• 1 egg
• 1/2 Cup Panko breadcrumbs
• 2 Tbs Greek yogurt
• 2 Tsp Salt
• 1 Tsp Tumeric
• 1 Tsp Cumin
• 1 Tsp Coriander
• 1 Tsp Chili powder
• 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

• 1 Jar Favorite Tikka Masala sauce

Raita

• 1 Cup Greek yogurt
• 1/4 Cup Mint
• 2 Garlic cloves
• 1 Tsp Salt
• 1 Tsp Cumin

Cucumber and Onion Salad

• 1 English cucumber – peeled, seeded, and diced
• 1/2 Red onion – diced
• 1 Lemon – juiced
• 1 Tbs Mint – finely chopped

Additional Items

• 4 to 6 Servings of Naan
• 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
• Lettuce – shredded

Directions

Meatballs

1. Preheat your oven to 400 degrees (F).
2. Combine all ingredients for the meatballs and mix well.
3. Line a baking pan with aluminum foil.
4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
5. Bake for 16 to 18 minutes.
6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
7. Remove the meatballs from the oven and place in the sauce pan to finish.
8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

1. Blend all ingredients together for 10 to 15 seconds.
2. Place in a jar and refrigerate until needed.

Salad

1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
3. Top with the salad, raita, and tomatoes.
4. Wrap the Naan and enjoy!!