Butter Chicken Curry Loaded Naan With Minty Cucumber

Add your chicken breast portion[s] to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add 1/4 of your natural yoghurt and half your curry powder (you'll use the rest later!) to a large bowl

Add your flattened chicken with a generous pinch of salt and pepper give everything a good mix up – this is your Tandoori-style marinated chicken

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the marinated chicken to the pan and cook for 5-6 min on each side or until slightly charred and cooked through (no pink meat!) – this is your Tandoori-style chicken

Tip: Cooking for 5? Use two pans!

While the chicken is cooking, cut your cucumber in half lengthways, then slice finely on the diagonal

Add your sliced cucumber and mint sauce to a small bowl with 1/2 tsp per person of the remaining natural yogurt (save the rest for later!) and a pinch of salt and pepper

Give everything a good mix up – this is your minty cucumber

Heat a small pot over a medium heat with a drizzle of olive oil and a generous knob of butter

Once melted, add your tomato paste with the remaining curry powder and cook for 1-2 min or until fragrant

Once fragrant, add 50ml [65ml] [85ml] cold water with a pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 2-3 mins or until thickened – this is your butter curry sauce

Once the chicken is cooked through and slightly charred, transfer the cooked Tandoori-style chicken to a clean board

Add your naan[s] to a toaster for 1-2 min or until warmed through

Wash your salad and pat dry with kitchen paper

Slice the Tandoori-style chicken finely – this is your sliced Tandoori-style chicken