Chicken Tandoori Rolls

• fat green chilies2

  seedless, coarsely chopped

• garlic cloves↗4

  coarsely chopped

• ginger↗50g g

  peeled and coarsely chopped

• Greek natural yogurt↗250g g
• coriandersmall pack

  leaves only

• curry powder↗1 tsp tsp
• skinless chicken thighs↗8

  fillet, diced

• red onion↗½

  thinly sliced

• tomatoes↗4

  seedless, sliced

• chapati↗

  for serving

Step-by-step instructions

1. 1

   In a small bowl of a food processor, finely chop the chilies, garlic and ginger. Add the yogurt and three quarters of the coriander, blend until smooth, then season. Measure 175 g of the yogurt mixture into a large bowl, add the curry powder, then add the chicken and mix well to coat.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a tray with foil, spread the chicken on it and bake for 30 minutes on the top rack.

3. 3

   Meanwhile, mix the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad among several warm chapatis, roll them up and serve.