Butter Chicken Curry Loaded Naan With Minty Cucumber

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your chicken 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, then 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

(Doubled your protein? Use 2 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 min 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 lettuce, then pat it dry with kitchen paper and roughly shred

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