Naan Chicken Tikka Taco by Frances Cope

Winning Designer: Frances Cope – Greencore

Sandwich Name: Naan Chicken Tikka Taco

What a way to big-up your naan! Frances’ inspired creation for the Sandwich & Food to Go Designer of the Year competition won the H. Smith Shredded Chicken category.


80g H. Smith – Shredded Chicken
63g Self Raising Flour
63g Greek Yoghurt
1.5g Honey
1 Red Onion
2 tbsp White Wine Vinegar
0.2g Salt
15g Fresh Mint
6ml Lemon Juice
100g Greek Yoghurt
10g Mango Chutney

Additional Ingredient Info:

Tikka Chicken Sauce (Use 220g of this finished sauce per product) – 2 Brown Onions, 1 tbsp Olive Oil, 1/2 tsp Turmeric, 1 tsp Chilli Powder, 1 tsp Chilli Flakes, 125ml Single Cream, 1 tsp Garam Masala, 1 tsp, Ground Coriander, 1 Grated Clove of Garlic, 1 tsp Ginger Paste, 500ml Passata, 1 tbsp Tomato Puree, 0.2g Salt, 0.2g Pepper.

This sandwich is best served hot, the Naan is most flexible to bend into a taco shape when freshly made.

Method or Assembly Order:

Tikka Sauce

  • Finely Slice the 2 onions and fry in the oil on a medium/low heat until soft and translucent.
  • Add the garlic, ginger, turmeric, chilli powder, chilli flakes, ground coriander, garam masala and tomato puree. Mix together and fry for one minute.
  • Pour in the passata, 200ml water and single cream. Stir through and bring the sauce to a boil. Once it is bubbling, turn down and let it simmer for 10-15 minutes until thick.

Quick Onion Pickle

  • Chop the red onion and mix with salt and white wine vinegar.
  • Leave to marinate for at least 15 minutes.

Mint Yoghurt

  • Pick the mint and pound to a paste in a pestle and mortar.
  • Squeeze in the lemon juice and a pinch of sea salt then stir through and set aside.

Naan Bread Taco

  • Combine the flour, yoghurt and honey in a bowl and mix until combined.
  • Top onto a clean, flour-dusted surface and knead until smooth.
  • Stretch and press into an oval shape then use a rolling pin to make it thinner.
  • Cook the Naan in a dry frying pan for a couple of minutes, or until golden, then flip over and cook for a further 2 minutes.
  • Once the Naan is cooked, spread the mango chutney on, leave to cool for 30 seconds and carefully fold in half to make a soft taco shaped shell.


  • Mix 220g of the Tikka Sauce with thawed shredded chicken and add to the taco.
  • Drizzle with 20g of mint yoghurt mix.
  • Garnish with 5g of onion pickle and fresh coriander leaves.