Serves 4

For the chicken tikka

200g natural yoghurt
2 garlic cloves, crushed
1 tbsp finely grated ginger
2 tsp garam masala
1 tsp turmeric
½ tsp salt
1 tbsp olive oil
4 skinless chicken breasts
2 nan or 4 wholemeal flatbreads
100g thick, plain yoghurt
1 small red or green chilli, sliced
1 lime, quartered

For the mango chutney

1 fresh, ripe mango
4 tbsp mango chutney (such as Geeta’s)
2 tbsp coriander leaves, chopped

Combine the yoghurt, garlic, ginger, spices, salt and olive oil in a bowl and mix well.

Cut a few slashes in the chicken breasts and coat in the yoghurt mixture. Leave for at least 30 minutes, turning once or twice.

To make the mango chutney, dice the mango and mix with the shop-bought chutney and coriander.

Heat the barbecue to medium and oil well. Cook the chicken for 6 minutes on each side until well marked (cut into it to check it is done).

Lightly oil the nan and grill on both sides. Tear in half and top each piece with a dollop of yoghurt, a piece of chicken, some mango chutney, a little chilli and a lime wedge.

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