Tandoori Chicken Naan Bites

Ingredients:

For the tandoori chicken:

4 skinless, boneless chicken breast, about 550g, cut into strips

3 tbsp lemon juice

1 tsp salt

250g Greek yoghurt

2 tbsp garlic-infused oil

2 tsp smoked paprika

1 tsp minced ginger paste

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

For the naan:

250g gluten-free self-raising flour, plus extra for dusting

Pinch of salt

260g Greek yoghurt

To serve:

140ml mayonnaise

1.5 tbsp mango chutney

Method:

1. Using a sharp knife, make 3 deep slashes in each chicken strip. Put the remaining chicken ingredients into a large mixing bowl and stir to combine. Add the chicken and stir until well coated. Place in the fridge to marinate for anywhere between 1 and 8 hours - the longer, the better!

2. Set your oven to a high grill setting. Place the marinated chicken on a grill pan and grill until the coating is completely dry and a little blackened in places, then flip and repeat, making sure the chicken is cooked through. Remove and keep warm.

3. For the naan, grab a large mixing bowl and add the flour, salt and yoghurt. Mix together using a spatula and, as it starts to combine, use your hands to bring it together into a smooth ball.

4. On a well-floured surface, knead the dough briefly until no longer sticky. Divide the dough into 6 equal portions.

5. Use a floured rolling pin to roll a dough portion to a 3mm thickness, aiming for an oval shape. Place a large frying pan over a high heat. Cook for 2 minutes, then flip and cook for 1 minute on the other side. Repeat with the other dough portions.

6. To serve, chop your chicken into bite-sized cubes and place in a bowl. Add the mayonnaise and mango chutney and stir until the chicken is well coated. Take a naan and place the filling on one side then fold and enjoy.