Chicken Tikka with Naan Salad

Place the chicken between baking paper sheets and bash with a rolling pin until flattened. Then, rub with tikka paste.

To make the coriander yoghurt dressing, use a food processor to blitz three-quarters of the coriander (including stalks), with the yoghurt, chutney, lime juice and a pinch of salt. Set aside for later.

Heat a drizzle of olive oil in a medium-high heat pan. Add the chicken and fry for 4-5 minutes on each side until cooked.

Peel the carrots and cucumber into long ribbons. Chop the tomatoes into wedges. Serve evenly into four bowls.

Heat the naan bread according to packet instructions. Once ready, slice the naan bread and chicken into strips and add to the bowls. To serve, drizzle over the coriander yoghurt dressing and scatter the remaining coriander leaves.