Name: Chicken tandoori wraps
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 fat green chillies , deseeded and roughly chopped -; 4 garlic cloves , roughly chopped -; 50g ginger , peeled and roughly chopped -; 250g Greek-style natural yogurt -; small pack of coriander , leaves only -; 1 tsp curry powder -; 8 skinless chicken thighs fillets, cut into chunks -; ½ red onion , thinly sliced -; 4 tomatoes , deseeded and sliced -; chapatis , to serve -

Ingredients for - Chicken tandoori wraps

1. 2 fat green chillies , deseeded and roughly chopped

2. 4 garlic cloves , roughly chopped

3. 50g ginger , peeled and roughly chopped

4. 250g Greek-style natural yogurt

5. small pack of coriander , leaves only

6. 1 tsp curry powder

7. 8 skinless chicken thighs fillets, cut into chunks

8. ½ red onion , thinly sliced

9. 4 tomatoes , deseeded and sliced

10. chapatis , to serve

How to cook deliciously - Chicken tandoori wraps

1 . Stage

In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.

2 . Stage

Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.

3 . Stage

Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.