60 g fat inches ginger (finely grated or blitzed with skin on)
300 ml (or 2 small pots) natural, plain yoghurt
4 tblsp pouring, single cream
3 tblsp tomato purée (rounded)
juice and zest of 1 lemon
fresh coriander (roughly chopped)
handful of salad leaves
a couple of naan or tortilla wrap, or your favourite bap to serve
Cut the chicken pieces into bite-sized strips (or save yourself the work and ask your butcher to do it for you) and pop the strips into a glass bowl.
Mix all the spices together in a bowl and combine with all the other marinade ingredients.
Pour the beautifully fragrant paste over the chicken strips and mix to combine all flavours.
Next, add sunflower oil to a griddle pan or high sided frying pan until it’s good and hot, but not smoking.
Gently shake the strips of chicken to remove excess marinade, pop them in to the pan, fry for a couple of minutes then turn the pieces over and continue to fry until cooked, but still tender to the touch.
Do this in batches, so as to give the chicken the best chance of cooking through properly
Put the chicken pieces in a clean bowl, sprinkle with the coriander and stir it all around to combine all the flavours.
Then, pour any remaining marinade in to the griddle (or frying) pan and gently heat for a moment or two (30 seconds should be fine), then set aside.
Carefully cut the Naan in two lengthways, forming a pocket.
Spoon generous amounts of the sauce into the pocket, pop some of the leaves in and as much chicken pieces as you can manage.
Serve with a paper serviette to catch the juices and enjoy….simple!