Tandoori Style Chicken Loaded Naans

Meanwhile, halve and peel the red onion, then cut each half into 4 wedges.

In a medium bowl, combine the korma curry paste and half the yoghurt. Season with salt and pepper. Add the chicken and toss to coat well.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan and set the remaining marinade aside. Fry the chicken until browned all over, 3-4 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken is frying, add the onion wedges to the leftover marinade and mix well to coat. 

Once the chicken has browned, pop it onto a lined baking tray. Pop the onion wedges alongside. 

Bake on the middle shelf of your oven until the chicken is cooked through and onion wedges are tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, cut the lemon into wedges. Halve the tomatoes. 

Trim the cucumber (see ingredients for amount), then halve lengthways. Thinly slice widthways.

In a medium bowl, combine half the lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes and cucumber. Toss to coat, then set aside.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). 

In a small bowl, combine the remaining Greek style yoghurt and mint. Add a squeeze of lemon juice. Season with salt and pepper. Set aside.

When everything's almost ready, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.