In a medium saucepan place the chicken breasts in with the chicken stock, whatevs mum salt and tandoori paste over medium heat.
Let the chicken poach while you prepare the other ingredients.Cut four large squares of tin foil, enough to place the naan bread in and wrap over.
Spread every naan bread with the cream cheese.
Once the chicken has cooked through, shred the chicken with two forks and give it a really good stir. If you have excess liquid, drain it off.
Place the shredded chicken onto the cream cheese smothered naan bread, sprinkle generously with mozzarella cheese, top with red onion and coriander if you prefer.
Place another naan bread on top, cover with the tin foil and place in a flat bed toastie press until the cheese melts and the naan is toasted.
Cut into quarters and serve!
This chicken can also be used on pizzas. For this recipe I used 900g chicken which made extra chicken, I would recommend around 700g if you don't want excess left over. These also freeze well after being cooked