A classic Indian chicken and bell pepper dish gets a modern food truck makeover. Serve as a handheld sandwich wrapped in naan and topped with a minty yoghurt raita sauce to ignite all of the senses.
Combine flour, Garam Masala, Cumin, Chillies and Black Onion Seed in a bowl. Season with a little Salt then add chicken and toss to coat.
Heat the ghee in a large non-stick pan over a medium heat. Add chicken and any remaining flour mixture, cook and stir for 6-7 minutes, or until chicken is cooked through. Add peppers, cook and stir for 2 minutes then add the tomatoes and sugar. Cook for a further 2-3 minutes, until tomatoes are softened and form a thick sauce.
Combine the yoghurt and mint in a small bowl. For each wrap place 1 tsp of the lime pickle in the centre of each naan, then divide the chicken and pepper mixture equally between them. Drizzle with the mint and yoghurt raita, then serve.