CHICKEN TIKKA WITH YOGHURT ON NAAN

INGREDIENTS: 100ml plain yogurt; juice of ½ lemon; 1tbsp tikka paste; 4 raw skinless and boneless chicken thighs; oil for the tray; 2 small naans, or chapatis; butter for spreading; ½ mild red chilli, finely chopped; a few mint or coriander leaves (or both); sea salt flakes and freshly ground black pepper

1. Preheat the oven to 2400C/fan 2200C/ Gas Mark 9.

2. Mix the yogurt, lemon juice and tikka paste together and reserve half of it for

METHOD:

later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through (a skewer should glide through the flesh easily). Slice each thigh into three.

3. Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.

4. Pile the chicken on to the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yogurt, the chilli and herbs.