Indian style salmon or chicken

Well, usually I don't like recipes like "tiramisu recipe without eggs, without mascarpone and without coffee". It might be a nice recipe, but it's not tiramisu, so you could call it any other way. But, in the case of Jamie Oliver's salmon tikka, I am guilty as charged. I took the recipe and made chicken something something out of it. I din't want to do it, but I didn't find any salmon and I had some cabbage in the house which I had to use up.
I will post the original recipe, and let you know that's also delicious with chicken instead of salmon, you could even leave the curry paste out. For the vegetables, I sometimes combine tomatoes, cucumber and cabbage. Instead of naan I often used pita, or some other type of flatbread.

Indian style salmon
Servings: 2
Difficulty: easy
Preparation time: 30 minutes

Ingredients:

• naan breads(shop-bought or see recipe below) 
• 1 fresh red chilli 
• ½ large cucumber 
• 1 lemon 
• 4 tablespoons natural yoghurt 
• sea salt 
• freshly ground black pepper 
• a few sprigs fresh coriander 
• 2 x 200 g salmon filets
• 1 heaped tablespoon red curry paste 
• olive oil

Method:

• Halve, deseed and finely chop your chilli. 
• Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. 
• Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli.
• Pick the coriander leaves and put to one side. 
• Slice each salmon fillet across lengthways into three 1.5cm wide slices. 
• Spoon the heaped tablespoon of curry paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). 
• Heat a large frying pan over a high heat.
• Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. 
• Place a naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.

Naan (makes lots of them so either consider doing a half of the recipe or freeze a half of the dough)

Servings: 6
Difficulty: easy
Preparation time: 30 minutes + 1 hour rising time

Ingredients:

• 500 g flour
• 150 ml warm milk
• 2 1/2 Tbsp sugar
• 2 tsp yeast
• 1 tsp baking powder
• 2 Tbsp oil
• 150 ml full fat yoghurt
• 1 large egg, lightly beaten
• salt

Method:

• In a jug combine 1/2 Tbsp sugar with the milk and yeast and leave aside for 15 minutes until it gets frothy
• In a large bowl add the flour, 1/2 tsp salt, remaining sugar and the baking powder and mix to combine. Add the milk with the yeast, the oil, the yoghurt and the egg and mix well to combine.
• Knead the dough for 10 minutes until it gets elastic.
• Put the dough in a bowl, cover the bowl and leave to rise in a warm place for 60 minutes or until it doubles its volume
• At this point I like to divide the dough into two, I freeze a half and the other half I use immediately
• Knead the dough again and divide into 6 pieces.
• Roll each piece out thinly in a round shape if possible.
• Put a pan on the oven on medium heat and preheat the pan.
• Once the pan is hot, put the rolled-out dough in the pan, without oil, and leave until it starts forming bubbles(about 1, 2 minutes) then turn and leave again for 1 minute. Be careful as it can burn quickly!
• Repeat for the remaining 5 naan breads.