Chicken Tandoori Roll

Cook Time 20 minutes + overnight marination

Servings 4

Ingredients

2 tbs. store bought tandoori paste
1 tbs. yoghurt
1 knob grated ginger
4 chicken thighs

4 naan bread
4 tbs. natural Greek yoghurt
8 mint leaves

1 cucumber, finely sliced
½ bunch spring onions, sliced into 2cm batons
Juice ½ lime

Rice Bran oil, for cooking

Method

Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.

Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.

In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves

To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.