This recipe guide will give instructions from the marinate to the sauce and lastly the homemade Naan. You can skip the Naan and use store bought pita or Naan; as homemade Naan will take up to 2 hours to completion. If you do decide to make this recipe with the homemade Naan, be prepared to make the kitchen dirty!
Put all marinate ingredients in a mason jar shake or mix well to combine.
Slice or flatten chicken breasts to an even thickness, and place in a ziplock bag.
Add about 3/4 of the marinade to the ziplock bag; saving 1/4 of it for later.
Massage the marinate around to ensure chicken is well covered, seal the bag and refrigerate a couple hours.
Remove from fridge at least 30 minutes before cooking to bring chicken to room temperature.
Grill on a very hot grill, turning often and brushing with reserved 1/4 marinade once chicken is grilled on both sides. (Always cook until chicken hits 165 degrees)
Mix all the ingredients until well combined, refrigerate until use.
Combine yeast, water and sugar. Give a quick mix and set aside until foamy, about 10 minutes.
Add to flour, yogurt, oil & salt in a mixer and use a dough hook mix about 10 minutes or until smooth and pulled away from the sides and in a ball.
Put into a lightly oil bowl, cover with a damp towel and set aside in a warm place for 60 minutes.
Put on a floured surface and roll into an even log and cut into 8 pieces, then turn each into a round ball.
Flatten with a rolling pin into a 6-8 inch circle and cook in a medium hot, lightly oiled pan a couple minutes a side until bubbly and flip.
Take one pita/flatbread/Naan warm up on grill or oven, brush with sauce, add chopped chicken, add chopped cucumbers, add some curly parsley and onions and enjoy!