Add 300g plain of your yoghurt to a bowl and grate in your ginger and garlic. Add your tandoori masala, chilli powder, garam masala and a pinch of salt. Tip in your chicken thigh fillets and mix to combine. Marinate for at least 2 hours, preferably overnight.

Finely chop your mint and coriander. Finely dice your red onion and your tomatoes. Slice your red chilli.

Grate your cucumber into a bowl. Season with salt, then squeeze out over the sink to remove excess liquid. Pop it back in the bowl and add the rest of your yoghurt, chopped mint, the juice of half your lemon and a pinch of salt. Give it a mix.

Add your tomato to a bowl along with your red chilli, red onion and remaining lemon juice. Add your chopped coriander and give it a good mix. Season to taste with salt and pepper

Heat your Weber barbecue to a medium-high heat. Add your chicken thighs and cook for about 7 mins until charred. Flip and cook for about another 7 mins.

Remove your chicken thighs from the barbecue and place on a plate to rest. Meanwhile, toast your burger buns on the barbecue.

Assembly time. Spread some cucumber yoghurt on the base of your burger bun, then add two chicken fillets. Top with your tomato salsa. Spread some mango chutney and more cucumber yoghurt on the top of the burger bun, then place on top. Serve and enjoy.