Step 1

Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add tandoori paste. Cook, stirring, for 5 mins or until mince is cooked through. Cover to keep warm.

Step 2

Combine the yoghurt, mint and dill in a small bowl. Season.

Step 3

Meanwhile, heat a chargrill on high. Combine the butter and chilli in a bowl. Brush butter mixture over the top of 1 naan bread. Cook on grill for 1 min each side or until lightly charred. Repeat, in batches, with the remaining butter mixture and naan breads.

Step 4

Place the naan breads on serving plates. Top with the yoghurt mixture, chicken mixture, carrot, cucumber, onion, extra chilli and chutney.