Tandoori Chicken Breast Burger With Cucumber Raita

Preheat the oven to 220°C/ 200°C (fan)/ gas 1, take your chicken out of the fridge, open the packet and let it air

Cut your potato[es] (skins on) into thin chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp

Combine 1/4 of your natural yoghurt (save the rest for later!) in a bowl with your curry powder, 1 tbsp [1.5 tbsp] [2 tbsp] vegetable oil and a pinch of salt – this is your tandoori marinade

Add your chicken to the tandoori marinade and give everything a good mix up – this is your marinated chicken

Tip: Unevenly sized chicken? Butterfly the thicker ones by cutting them in half like a burger bun (but don't cut the whole way through!) then open them up

Add the marinated chicken to one side of a tin foil-lined baking tray (or two!) and put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and starting to char – this is your tandoori chicken

While the chicken is cooking, grate your cucumber

Add the grated cucumber to a bowl with the remaining natural yoghurt, mint sauce and a pinch of salt and pepper and mix it all together – this is your cucumber raita

Slice your brioche bun[s] in half

Once the chicken is nearly cooked, remove the tray[s] from the oven and add the sliced brioche bun[s] to the other side of the tray[s]

Return the tray[s] to the oven for 3-4 min or until the brioche is warmed through and toasted