Chicken Tikka Naan Wrap

• Chicken breast(700 g)
• Greek yogurt(300 g)
• Garam Masala(2 tsp)
• Paprika(2 tsp)
• Ground Coriander(1 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Lemon(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Salt(1½ tsp)
• Olive oil(1 tbsp)
• Red Onion(1)
• Cucumber(1)
• Coriander(15 g)
• Black pepper(¼ tsp)
• Naan(4)
• Lettuce(120 g)

Method

1. 1

   Slice {Chicken breast} into bite-size pieces. In a large bowl, mix {Greek yogurt}, {Garam Masala}, {Paprika}, {Ground Coriander}, {Cumin}, {Turmeric}, the juice of half the {Lemon}, grated {Garlic}, grated {Ginger}, {Salt}, and {Olive oil}. Add the chicken and toss well to coat.

   ~10 min

2. 2

   Thinly slice the {Red Onion}, halve and slice the {Cucumber}, and roughly chop the {Fresh Coriander}. In a bowl, stir together {Greek yogurt}, the juice of the remaining half {Lemon}, {Salt}, and {Black pepper}. Fold in the onion, cucumber, and most of the coriander. Shred the {Lettuce}.

   ~8 min

3. 3

   Heat a large frying pan over medium-high heat. Add the marinated chicken in a single layer and cook, turning occasionally, until the pieces are golden in spots and cooked through, 10 to 12 minutes.

   ~12 min

4. 4

   Warm the {Naan} one at a time in a dry pan or directly over a low flame for 1 to 2 minutes each until soft and pliable.

   ~8 min

5. 5

   Lay out the warm naan and add a layer of {Lettuce}. Divide over the chicken and yogurt salad, then scatter over the remaining coriander. Fold into wraps and serve straight away.

   ~4 min