Process

In a small pot combine garam masala, chilli powder, cumin, paprika & turmeric coriander and 1/2 tsp salt. Place to one side.

Butterfly your breasts and coat in veg oil and half the spice mix.

Heat a large grill pan or grill and fry your chicken breasts until nicely charred on each side and hot through the centre. Place to one side Once cool, dice into tiny cubes.

In a bowl, mix the yoghurt, mayo tomato puree, garlic, lemon juice with the remaining spice mix. Once mixed add the now cooled diced chicken and coat.

Take your Kara fully baked baguettes and cut. Load up with your salad of choosing, we chose tomatos and rocket. Spoon in your chicken tikka sandwich filler and serve.