Ingredients

8 chicken supremes (breast and wing), skin removed
Butter for basting
Chaat masala (dried masala spice mix)

For the marinade
200g yoghurt
2 tsp ginger and garlic paste
1 tsp red chilli paste
1 tsp coriander powder
¼ tsp cinnamon power
½ tsp garam masala
2 tsp lemon juice
½ tsp mango powder
½ tsp dried fenugreek
2 tsp single cream
1 tsp saffron water or ¼ tsp edible orange colouring
1 tsp oil
Salt

For the mint chutney
1 bunch coriander
2 bunches of mint
2-3 green chillies
2 garlic cloves
2 tbsp yoghurt
1 lime
Salt

Method

• Whisk yoghurt in the large bowl, add the remaining marinade ingredients and mix well. Rub the chicken with the marinade and reserve for 4 hrs in the refrigerator.
• For the chutney, blitz all the ingredients into a fine paste.
• Once the chicken has been marinated, roast in a hot tandoor, or regular oven pre-heated to 180°C, for approximately 7 to 8 minutes, or on a charcoal grill for about 10 minutes.
• Baste with butter and roast again for 3-4 minutes. Remove and sprinkle with the chaat masala.
• Cut the chicken into strips and prepare the filling using baby lettuce leaves and mint chutney and fold inside hot naan bread.