Ingredients

Ingredients For the marinade

• 150ml/5fl oz Greek-style yoghurt

• 1 tbsp vegetable oil

• 2.5cm/1in piece fresh ginger, peeled and chopped

• 1 garlic clove, chopped

• ¼-½ tsp red chilli powder, or to taste

• 1 tsp garam masala

• Generous pinch green and black cardamom seeds and fennel seeds, ground together

• ¾-1 tsp salt, or to taste

• 30g/1oz cheddar cheese, coarsely grated

• 1½ tbsp lemon juice

• 1 free-range egg, beaten

• 2 rounded tbsp gram flour

For the chicken

• 400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes

• oil, for brushing

• 2 tbsp melted butter, to baste

To serve

• ¾ tsp chaat masala (optional), available from Asian stores and some supermarkets

• 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking

• ½ onion, finely sliced

• 2 tomatoes, finely sliced

• 1 Little Gem lettuce, finely sliced

• 150ml/5fl oz chutney

Description

Don't Let The Cheese In The Marinade Throw You - This Is An Authentic Tandoori Recipe. Chefs First Introduced Cheese To Quieten The Flavours Of The...

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