Step 1

Preheat a chargrill or barbecue on medium-high.

Step 2

Slice each chicken fillet in half horizontally to make 4 portions. Combine yoghurt with tikka paste and brush over the chicken. Season.

Step 3

Brush the chargrill with a little oil, then cook chicken for 2 minutes each side or until cooked through. Loosely cover with foil and set aside to rest.

Step 4

Meanwhile, lightly toast bread, then divide lettuce among 4 bread slices and top with a piece of chicken. Drizzle with tomato kasundi and extra yoghurt, then top with coriander and onion. Sandwich with remaining bread tops and serve.