4 skinless chicken thighs, cut into strips
2 cloves of garlic, minced
1 tbsp minced ginger
1 tsp garam masala
1 ½ tsp smoked paprika
½ tsp chilli powder
½ tsp ground coriander
½ tsp ground cumin
1 cup of plain yoghurt
½ tsp salt
1 small white onion, thinly sliced into rounds
4 pieces of naan bread
⅓ cup of mango pickles or chutney
Pinch of salt
½ a lemon
½ cup plain yoghurt
1 Lebanese cucumber, grated and liquid squeezed out
½ tsp cumin seeds, toasted
Season the chicken with salt and rub all over.
In a large bowl mix together all of the marinade ingredients. Stir well and then add the chicken. Marinate in the fridge for 1 hour or even better overnight.
Once marinated, bring the chicken out of the fridge and bring to room temperature. Preheat the oven to 180°C and place a rack over an oven tray. Spray/brush the rack with a little oil. Place the chicken pieces on the rack and cook for 10-15 minutes. Now turn the grill element in the oven on and char the chicken on both sides (about 3 minutes).
Wrap the naan bread tightly in foil and place in the oven with the chicken for the last 3-4 minutes to allow it to steam and become soft.
Meanwhile, combine the remaining yoghurt with the cucumber and cumin seeds to make a raita.
Remove the chicken from the oven, squeeze over the lemon juice and cool for 5 minutes. Remove the naan and unwrap from the foil.
To assemble, spread the mango pickles over the hot naan bread, add the chicken pieces followed by raita and onion. Wrap tightly into a roll.