Chargrilled Mumbai Yoghurt Chicken

When the BBQ is hot, grill the chicken, skin-side down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest for 5-10 minutes and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the half chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray. Roast until cooked through, 25-30 minutes. Set aside to rest, as above.

In a small bowl combine the mint, remaining yoghurt and a pinch of salt. In a second small and heatproof bowl, melt the garlic and butter in the microwave, in 10 second bursts, until fragrant. Season with salt. Set aside. Heat a small saucepan over a medium-high heat. Add the mild curry paste, coconut milk and brown sugar and cook, stirring, until thickened, 2-3 minutes. Remove from the heat and cover to keep warm.

While the chicken is grilling, combine the golden goddess dressing and a pinch of salt and pepper in a medium bowl. Just before serving, add the mixed salad leaves, tomato and cucumber and toss to coat. Top with the roasted almonds.

While the chicken is resting, brush each flatbread with olive oil. Grill on the BBQ flat plate until golden and warmed through, 2-4 minutes each side. Transfer to to a serving plate, then brush each side with the garlic butter. No BBQ or flat plate? Heat a large frying pan over a medium-high heat. Cook flatbreads until golden and warmed through, 2-4 minutes each side.