- Heat ½ tbsp. oil in a large non-stick sauté pan. Add peppers and onions and stir-fry for 2-3 minutes over a high heat until lightly charred. Add tomato and 1 tsp. from the tandoori seasoning sachet and cook for 3-4 minutes. Pour into a bowl and set aside. Give the pan a wipe.
- Heat another ½ tbsp. oil, add the chicken and brown gently all around. Add the tandoori marinade and cook the chicken until done, around 4-6 minutes. Add back in the vegetables and stir all together until the sauce coats the ingredients. Taste and adjust seasoning if necessary.
- Squeeze the chutni from the small pouch into a little bowl and stir through a teaspoon of yoghurt.
- In a frying pan, add a little oil and add one tortilla; cook on both sides until lightly crisp (see below for different way of doing this). Repeat with the others. Then, spoon the filling down the middle of each, adding a little of the herb chutni along the inside of each. Then fold and serve.
Optional step for added authenticity
Beat together 2 eggs with a little salt and pepper. Once you have cooked the first side of the tortilla, pour or spoon around ½ an egg (1/4 of mix) into the middle of the pan and place the tortilla on top, crisp side up. Once the egg has cooked, around 20 seconds, fill as above, with the egg on the inside. It adds flavour and stops the tortilla getting soggy.