Roganjosh Paste Recipe
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 serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad
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
Pinch of turmeric