INGREDIENTS:

CHICKEN TIKKA:
• 1 tbsp garlic/ginger paste
• 1/2 lemon
• 150g natural yogurt
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp paprika powder
• 1/4 tsp black pepper
• 1/2 tsp cardamom powder
• 2 tsp kasuri methi
• 1 1/2 tsp dried mint
• 1 1/2 tsp salt
• Orange food colouring
• 3 1/2 tbsp tandoori masala powder
• 1.5 kg diced chicken breast

OTHERS:
• Large soft naans
• 150g natural yoghourt
• 1 tbsp fresh mint, chopped
• 1 tbsp mango chutney
• Chopped lettuce

METHOD:

1. Mix all of the spice for the chicken tikka with the natural yoghurt and add in the diced chicken, cover and refrigerate for at least 2 hours, ideally overnight.
2. Mix the rest of the yoghurt, chopped mint and mango chutney, this will be the yoghurt sauce.
3. When you’re ready to cook the chicken, skewer the piece and cook on a bbq or under a grill for 5 min on each side, checking at the end to make sure it’s cooked through.
4. Sprinkle some water on the naans and cook on the bbq or under the grill for a few minutes.
5. Add the chopped lettuce to the naan, add the cooked chicken and spoon on the mint yoghurt sauce.
6 Enjoy!

Tips: Some of the ingredients can be found at the Essential Supermarket at the end of the High Street in Huntingdon or perhaps Premier Stores, East Street St Ives.