Preheat your oven to 220°C/200°C fan/gas mark 7.

In a large bowl, combine the tandoori masala mix (use less if you'd prefer things milder) and a third of the yoghurt. Season with salt, pepper and the sugar (see pantry for amount).

Add the diced chicken and stir to coat well, then set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a small bowl, combine the tomato puree, korma curry paste and a pinch of sugar, then set aside your korma tomato sauce.

Cut the tomatoes into 2cm chunks. Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Trim the baby gem, halve lengthways, then thinly slice widthways.

In another bowl, combine the cucumber, remaining yoghurt and half the mint. Set your mint raita aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the marinated chicken to the pan and discard any marinade left in the bowl.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

About 5 mins before you're ready to serve, pop the naans onto a large baking tray.

Spread the korma tomato sauce all over each naan, leaving a 1cm border around the edge.

Bake on the top shelf of the oven until golden, 4-5 mins.

Put a naan on each plate and top with the lettuce, followed by the tandoori chicken, tomato chunks and cucumber raita.

Scatter over the remaining chopped mint to finish.

Serve with your sweet potato chips alongside.