Step 1

Prepare the Butter Chicken using Mingle’s sachet, following the instructions on the packet. Once cooked, set aside to cool.

Step 2

In a bowl, whisk together the Greek yoghurt, a hearty sprinkle of Mingle’s Dill and Garlic Ranch seasoning, some sliced parsley, and a good squeeze of lime.

Step 3

Toast the mini naan breads for 60-90 seconds or until they’re just heated and a bit crispy.

Step 4

On each naan bread, spread a generous portion of the cooled Butter Chicken.

Step 5

Add a scattering of diced cucumber.

Step 6

Drizzle with the yoghurt sauce, and garnish with some more parsley.

Step 7

Finish off with an extra squeeze of lime for that zesty kick!