Makes 2-4

• 2 large chicken breasts
• ——————–
• 2 tbsp tomato puree
• 200 ml pot Greek yoghurt
• 2 inches fresh ginger, grated
• 4 garlic cloves, crushed
• 2 tbsp garam masala
• ½ tsp chilli powder
• ½ tsp ground cinnamon
• ——————–
• 2 tomatoes, chopped
• 1 small red onion, finely chopped
• 1 green chilli, chopped
• 1 tsp tamarind paste
• 2 tbsp tomato ketchup
• ——————–
• ½ cucumber, sliced

• Lettuce

• Small bunch mint

1. In a bowl, mix together the tomato puree, yoghurt, ginger, garlic and spices.
2. Slice the chicken breasts through the sides to form slim breasts and tenderise/beat them until flattened and thin. Place them in the marinade, cover and leave for 2-3 hours.
3. In a small bowl, mix together the tomatoes, red onion, chilli, tamarind and ketchup and set aside.
4. Heat either the BBQ, griddle, or frying pan and cook for 3 minutes each side until cooked through.
5. Place the salad ingredients in buns, place the chicken on the salad and top each with a spoonful of salsa.
6. They can be served open or sandwiched.

You can use turkey or pork steaks as a substitute.

You can also double the chicken in each bun to make two thicker buns.