Ashleigh Mogford: Butter Chicken Naan Burgers

Prep Time: 10 Minutes.  Cook time: 15 minutes

Heat up 1 tablespoon of olive oil in a large frying pan over a medium-high heat and add the cut naans.

Fry on both sides for a few minutesuntil golden and crispy. Remove and slice horizontally through the middle to make 2 pieces. Add the chicken to a bowl with 1 tablespoon of the garlic powder, ground ginger, garam masala or curry powder, smoked paprika,cumin, some salt and the yoghurt.

Mix well to coat the chicken cutlets in the spice mix. Heat up a little more oil in the pan, add the chicken pieces and fry for 3 minutes on each side, or until cooked through.

While they’re cooking, add the chopped onion and tomatoes to a bowl with the coriander, a drizzle of oil and some salt and mix to combine. Add the mayonnaise and the remaining tablespoon of garlic powder to a bowl and combine. Put a heaped spoonful of the garlic mayonnaise on to 4 of the naan halves, add the chicken on top with a spoonful of the onion and tomato mixture, scatter over the chilli flakes, to taste, then put the other naan halves on top.