Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

Cut the chicken breast into large chunks.

Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad