Chicken Tikka Lettuce Cups

850g boneless chicken thighs, diced into 3cm pieces 1 jar Classic Tandoori Marinade 1 jar Green Tikka Marinade 2 small red onions, diced into ½cm cubes 1 cucumber, diced into 1/2cm cubes 3 plum tomatoes, diced into 1/2cm cubes Small bunch coriander leaves, chopped 1 ginger stem, peeled and diced fine Juice of ½ lemon Baby gem lettuce leaves (or little gem), separated into cups Crispy brown onions, for garnish Toasted sesame seeds/golden fried peanut crushed (optional)

Place the diced chicken in a bowl and mix with 1 bottle of Gymkhana Classic Tandoori Marinade. Reserve 1 spoon back to be used later with the mix . Leave to marinate for a few hours or overnight in the fridge Spread the marinated chicken on a roasting tray. Roast at 180*C for 12–14 minutes until cooked through. Finish under a hot grill for further  2–3 minutes to lightly char the edges. Allow to cool completely, then refrigerate. Dice the chilled roasted chicken tikka into bite-sized pieces and mix it in a bowl with Classic Tandoori Marinade, diced red onion, cucumber and tomatoes, chopped coriander leaves and ginger, and a squeeze of fresh lemon, gently combining everything. To assemble, spoon a heaped tablespoon of the chicken mixture into each lettuce cup. Garnish with crispy fried onions & (optional toasted sesame seeds/crushed fried peanuts). Accompany with a cooling dip made by mixing Greek yoghurt with our Green Tikka Marinade and a squeeze of lemon, then serve cold.