<div class="method_step">Start by marinating the chicken. In a large bowl, combine the yogurt, lemon juice, cumin powder, coriander powder, garam masala, turmeric powder, chili powder, minced garlic, minced ginger, and salt. Mix well.</div> <br> <div class="method_num">1</div> <div class="method_step">Add the chicken cubes to the bowl and ensure they are well coated with the marinade. Cover the bowl with cling film and refrigerate for at least 1 hour to allow the flavors to infuse the chicken.</div> <br> <div class="method_num">2</div> <div class="method_step">Preheat your grill or a heavy-based griddle pan on medium-high heat. Lightly oil the grill with vegetable oil. Place the marinated chicken pieces on the grill and cook for about 10-12 minutes, turning occasionally, until they are nicely charred and cooked through.</div> <br> <div class="method_num">3</div> <div class="method_step">While the chicken is cooking, warm the naan breads on the grill for about 1 minute on each side or until they are lightly toasted and pliable.</div> <br> <div class="method_num">4</div> <div class="method_step">Once the chicken is done, let it rest for a few minutes before slicing it into smaller pieces, if desired. Place the chicken pieces down the center of each naan bread. Garnish with fresh coriander and serve with sliced onion and mint or coriander chutney on the side.</div> <br> <div class="method_num">5</div> <div class="method_step">Finally, roll the naan breads around the chicken filling, making sure the contents are snugly wrapped. You can secure the wrap with a toothpick or wrap it in parchment paper for easier handling. Serve immediately while hot and enjoy.</div>