Loaded Butter Chicken Breast Kebab

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your chicken breast portion[s] into bite-sized pieces

Soak your skewer[s] in cold water (this prevents them from burning whilst cooking)

Combine half your ginger & garlic paste and half your ground smoked paprika in a bowl with half your garam masala and half your curry powder (you'll use the rest later!)

Add a generous drizzle of vegetable oil and a generous pinch of salt and stir it all together – this is your marinade

Add the diced chicken breast to the marinade and mix it all together until fully coated – this is your marinated chicken

Thread the marinated chicken onto your skewers – these are your chicken breast skewers

Add the chicken breast skewers to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 12-14 min or until the chicken is cooked through (no pink meat!) – these are your cooked chicken breast skewers

Boil a little water in a kettle

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Slice half your green chilli[es] into rounds and finely chop the remaining

Chop your tomato[es] roughly

Heat a pot over a medium-high heat with a knob of butter, once melted, add the chopped chilli (can't handle the heat? Go easy!) with the remaining ginger & garlic paste, garam masala, curry powder and ground smoked paprika and cook for 1 min or until fragrant

Once fragrant add your tomato paste and cook for 30 secs, remove the pot from the heat and add 50ml [70ml] [90ml] boiled water with 1/2 tsp [3/4 tsp] [1 tsp] sugar and half your natural yoghurt and stir it all together – this is your butter chicken sauce

Combine the remaining natural yoghurt with your mint sauce in a small bowl – this is your minty yoghurt

Once the chicken is nearly ready, remove the tray[s] from the oven and add your sourdough pitta[s]

Return the tray[s] to the oven for 1-2 min or until the pitta[s] are warmed through