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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. .
Cut the chicken breast into large chunks. .
Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight. . 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. . 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. .
To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad . |
