Tandoori Mixed Grill with Naan
Assortment of tandoori Chicken, Chicken tikka, seekh
Heralding a major shift in the eateries across NYC, Khalil’s Food introduces a superior item to your daily deal. Stir in the adequate flour, egg, yeast, sugar, milk, salt, and water to a soft dough. Roll it into smooth balls. Roll out a ball of dough and stretch it to oval shapes. Stretch the oval into a traditional teardrop shape and immediately lay it on the hot grate. Grill the naan until the bottom is crusty and browned and the top is puffed and blistered. Brush with butter. The marinated chicken is spiced up and then grilled until charred and tender to turn into the ‘tikka’. The tikka is tossed into the naan. Serve them piping hot.