Tandoori Chicken

1. Cut the chicken in to cubes, place in a mixing bowl and add 80g of the yoghurt, the curry powder and half the lime to the bowl. Thoroughly coat the chicken and place to one side (or if possible to marinade in the fridge for the day).

2. Preheat the oven to it’s hottest temperature. Place the chicken on a foil lined tray in to the oven on a high shelf & cook for 8-10 minutes.

3. Splash some water on the naan’s and place in the bottom of the oven for 5 minutes.

4. Whilst the chicken and naan’s are cooking add remainder of the yoghurt, to a bowl, crush in the garlic clove, add the agave, the remaining half of the lime juice and the mint (finely sliced).

5. In a separate bowl, finely dice the onion and mix with the coriander (finely sliced).

6. Serve the chicken on top of the naan with the yoghurt dressing over, then scatter onion on top. Serve with a side salad.