Chapatis with Raita

Chicken Tikka Chapatis with Raita

Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

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Cut the chicken breast into large chunks.

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Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

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To make the raita, mix the remaining yogurt and lemon juice, plus cucumber and mint together in a small bowl. Season to taste. In a separate bowl, combine the onion and tomatoes to make a salad. Cover both and chill.

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Cook the chicken on a foil-lined grill tray under a preheated grill or barbecue over a medium heat for 15-20 minutes until the meat is thoroughly cooked and the juices run clear.

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To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad

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Ingredients

1 sachet of Taste of India Tikka Masala Paste

2 tbsp lemon juice

Pinch of paprika

300g natural wholemilk yogurt

500g chicken breast fillets

1/2 cucumber, peeled and very finely chopped

20g fresh mint, leaves finely chopped

1 red onion, finely sliced

2 tomatoes, deseeded and sliced

4 chapatis

Pinch of turmeric