1 lb (450g) boneless, skinless chicken breast, cut into 1 1/2 inch cubes (about 16 pieces)
1 red bell pepper, seeded, cut into 1 inch pieces (about 16 pieces)
1/2 red onion cut into 1/2 inch pieces (about 16 pieces)
Olive oil for oiling grill
1/4 cup (60ml) Patak's Butter Chicken Curry Paste
2 packages garam masala naan bread
1/4 cup (60ml) Patak's Lime Pickle
12 sprigs fresh cilantro
Salt and pepper to taste
Preheat grill to medium-high heat.
Alternate threading chicken, red pepper and red onions onto four 10 to 12 inch metal or presoaked wooden skewers and season with salt and pepper.
Place chicken skewers on lightly oiled grill and cook for 2 minutes. Turn a quarter turn and baste cooked side with butter chicken curry paste. Continue to cook, turning and basting as necessary until chicken is cooked through and vegetables are soft, about 10 minutes. Just before serving, heat naan bread on grill, flipping once, until warmed through, about 1 minute per side.
To serve, place 1 chicken skewer in centre of each naan bread. Garnish with Patakís Lime Pickle and cilantro sprigs. Fold naan over chicken and vegetable fillings and carefully remove skewer.