Chicken: Grab a medium sized bowl and add 2 chicken thighs, 2 tbs Greek yogurt, 2 tbs tandoori paste and the juice of 1 lemon. Mix well and set aside.

Raita: Grate ⅓ cucumber and cover with 1 tsp salt. Set aside for 5 minutes, then squeeze any liquid out. Add ⅓ cup Greek yogurt, 1 tsp sugar, 1 tsp pepper and mix well. Set aside. Finely slice ½ red onion and another ⅓ of the cucumber and set aside.

Cook chicken: Heat a large pan to medium heat. Add the chicken thighs and cook for 4-5 minutes per side, until cooked. Remove, let rest, and clean the pan for the roti.

Roti: Add 1 tsp canola oil to the pan and bring the heat to high. Add the frozen roti and cook for 2- 3 minutes per side, until crispy.

Serve: Plate up the roti by smearing cucumber raita, topping with cooked chicken, extra cucumber, red onion and enjoy!