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Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins