1. To create the marinade add the first 7 ingredients into a bowl and mix, then squeeze the lime into the marinade.
2. Add the chicken to the marinade and stir together, leave in the fridge for at least a couple of hours or overnight if possible.
3. Spread the chicken over a baking tray and place under the grill. Cook for about 10 minutes then turn and cook for another 10 minutes or until the chicken is done and lightly charred.
4. Heat up your Shemin’s Chapati (see instructions on pack). You can use plain, wholemeal, methi or parathas. Place the chapati on a plate and add some Mango Chutney or mix some  mayonnaise or natural yoghurt and a teaspoon of Shemin’s Aubergine Pickle. Mix and spread down the centre of the wrap.
5. Add in the chicken and any salad you wish. We used rocket leaves and some jalapenos.

Tips:

1. To oven cook: Heat the oven to 180°C for fan assisted or 200°C for ovens without a fan (gas 6) and cook for 25-30 minutes or until cooked through.
2. To barbecue: Cook your chicken over a slow and indirect heat for 25-30 minutes or until cooked through. If cooking on a BBQ grill, leave the chicken whole and cut up after cooking.
3. We used boneless chicken thighs for this recipe, you can also use chicken breast.