• 500g Chicken Mini Fillets
• 3 Tablespoons of Greek Yogurt
• Half a Lemon
• Half a Lime
• 2 cloves Garlic
• 3cm piece of Ginger
• 1 Green Chilli
• 1 tsp Salt
• 1 tsp Garam Masala
• 1 tsp Paprika
• 0.5 tsp Tandoori Masala
• 2 tbsp Sunflower Oil
• 4 tbsp Greek Yogurt
• 1 tsp Chaat Masala
• 2 tbsp Coriander (finely chopped)

METHOD

• Place the chicken into a bowl and add the yoghurt, the lemon and the lime.
• Grind the garlic, ginger and chilli into a paste in a herb mill. If you don't have one, just chop these ingredients finely.
• Put the ginger, garlic and chilli into the bowl with the chicken.
• Add the salt, garam masala, paprika and tandoori masala.
• Stir the chicken, making sure that all the ingredients are mixed well.
• Cover the bowl with cling film and leave it in the fridge over night.
• Remove from the fridge for 30 minutes before cooking.
• Heat a griddle pan on a moderate setting and add 1 tbsp of oil.
• Once the pan has heated up, add half the chicken and cook until golden brown and the flip the fillets to cook them on the other side. Remove them onto a plate.
• Repeat this process with the remaining chicken.
• Mix the 4 tbsp of yoghurt in a small bowl with the chaat masala and 1 tbsp of the chopped coriander.
• Allow the chicken mini fillets to rest for 5 Minutes then serve with the yoghurt dressing in a bowl as an accompaniment. 
• If you plan to serve them as an appetiser, as I do, then slice up the mini fillets into small pieces.
• Place onto appetiser spoons and top each appetiser spoon with half a teaspoon of spicy yogurt. Place some of the finely chopped coriander on top of the yoghurt.