Made from


  • 6 chicken nuggets per portion
  • Natural yogurt to cover
  • 2 onions, finely chopped
  • 6 cloves of garlic, pureed well. Pour over the chicken.
  • Butter
  • 400g chopped tomatoes
  • 2tbsp of toasted cumin seeds
  • 1 aubergine, cubed
  • 2 fresh bay leaves
  • Pitta bread, cubed and fried until crisp
  • Salt
  • Pepper
  • Fresh parsley to garnish 

Instant Iskender: creamy chicken and bright tomato


Heat the oven to 200°C.

Cook the chicken.

Sauté the onions and garlic in some butter until soft then add the cumin seeds and cook for one minute. Season well and stir in the tomatoes and bay leaves. Heat until bubbling away, season then simmer until it starts to thicken a little.

Sauté the aubergine in oil until golden (you can also deep fry the cubes if you like) and add to the tomato sauce.

Pour the tomato sauce over the chicken and gently stir in the yoghurt and warm through.

Fry the pitta bread cubes and serve with the chicken poured over them and a generous sprinkle of finely chopped parsley.

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