Chicken Tikka Naan With Indian-Style Salad And Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

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

Cut your lemon[s] into wedges (set aside one wedge per person for garnish!)

Combine 1/2 tbsp per person of your natural yoghurt (save the rest for later!) in a bowl with your ground turmeric, ground paprika, garam masala and ginger paste

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil, a pinch of salt and a squeeze of lemon juice (you'll use the rest later!) – this is your tikka marinade

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

Meanwhile, add your diced chicken to the tikka marinade and give everything a good mix up until fully coated

Once hot, add the marinated chicken to the pan and cook for 10-12 min, stirring occasionally until golden and cooked through (no pink meat!) – this is your chicken tikka

(Doubled your protein? Use 2 pans!)

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

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

Whilst the chicken is cooking, cut your cucumber into quarters lengthways, then dice roughly

Top, tail and grate your carrot[s]

Add the diced cucumber and grated carrot to a bowl with your black sesame seeds, a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil

Give everything a good mix up – this is your Indian-style salad

Combine the reserved natural yoghurt with your mint sauce – this is your mint yoghurt