Chicken Tikka Kati Rolls

Ingredients

• 600 g boneless chicken thighs
• 150 ml natural yoghurt
• 3 tbsp tikka masala paste
• 4 chapattis
• 1 red onion
• 0.5 cucumber
• 4 tbsp mango chutney
• 20 g fresh coriander
• 1 lemon

Method

1. 1

   Cut chicken thighs into bite-sized chunks. Mix together yoghurt and tikka masala paste, add chicken and toss to coat. Leave to marinate for at least 15 minutes.

2. 2

   Thread chicken onto metal skewers or spread on a baking tray. Grill under a hot grill for 12–15 minutes, turning halfway, until charred at the edges and cooked through.

3. 3

   Meanwhile, thinly slice red onion and cucumber. Squeeze over a little lemon juice and a pinch of salt and toss together.

4. 4

   Warm chapattis in a dry frying pan for 30 seconds each side.

5. 5

   Spread each chapatti with a tablespoon of mango chutney, pile on the chicken tikka pieces, add the onion-cucumber slaw and scatter over fresh coriander.

6. 6

   Roll tightly and wrap the base in foil to hold together. Serve straight away.