Green tikka chickpeas & paneer

In a frying pan, heat the oil over a medium-high heat. Fry the paneer for 5 minutes, turning the cubes regularly so each side browns. Transfer to a plate, then lower the heat to medium, spoon the tikka paste into the pan and cook for 1 minute. Add the coriander stalks, chickpea pouches, fried paneer and 4 tbsp water to the pan; season and cook for 5 minutes, until piping hot.

Meanwhile, put another frying pan over a high heat, sprinkle each naan with 1 tbsp water and fry for 2 minutes on each side. Divide the paneer mixture between 4 plates, add ½ tbsp mango chutney to each, sprinkle over the coriander leaves and serve with the naan.