Step 1

Put 1 /2 the yogurt, a squeeze of lemon juice, garlic, ginger, green chilli and coriander stalks into a small blender or food processor and whizz until smooth. Tip into a bowl and add the chicken, spices and lots of seasoning, and mix really well. Leave to marinate for 30 minutes. Divide the mixture between 4 metal skewers, leaving gaps between each piece to ensure they get well charred.

Step 2

Heat the grill to high. Put the skewers onto a foil-lined baking sheet and grill for 4-5 minutes on each side until charred and cooked through.

Step 3

Meanwhile, mix the onion and cherry tomatoes with a good squeeze of lemon juice and some seasoning.

Step 4

Mix together the coriander leaves and remaining yogurt in a bowl with a squeeze of lemon juice, a little seasoning and a splash of water to loosen.

Step 5

Heat the rice following pack instructions then divide it between the 4 roti. Pile in the onion, tomatoes and chicken, and finish with the coriander yogurt, wrap up and serve.