Spiced Chicken and Mango Chutney Naan Sandwich

Pop the remaining North Indian style spice mix and half the yoghurt into a large bowl. Season with salt and pepper, then mix together. Pop the chicken thighs into the bowl and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the tomatoes. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Trim and thinly slice the spring onion. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the lime.

Pop the tomatoes, cucumber, spring onion and half the mint into another medium bowl. Squeeze over some lime juice, then add the olive oil for the dressing (see ingredients for amount) and season with salt and pepper. Stir to combine, then set aside your kachumber salad. Pop the remaining yoghurt into a small bowl with the remaining mint, season with salt and pepper, then stir to combine. When everything is nearly ready, halve the naans widthways then pop onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.