chicken naan pockets (serves 4)

INGREDIENTS:
4 naan.(ready to be baked naans OR used pitta bread instead)
3 tbsp low -fat youghurt.
1 1/2 tsp garam masala.
1 tsp chili powder.
1 tsp salt.
3 tbsp lemon juice.
1 tbsp chopped fresh coriander.
1 green chili chopped.
450g(31/4) cups chicken, skinned-boned 3 cubed.
1 tbsp vegetable oil(optional).
8 onion rings.
2 tomato quartered.
1/2 white cabbage shredded.

GARNISH:
lemon wadges.
2 small tomato halved.
mixed salad leaves.
fresh coriander.

METHOD:
1. cut into the middle of each naan to make a pocket,then set aside.
2. mix together the yougurt,garam masala,chili powder,salt,lemon juice,fresh coriander and green chilies,pour the marinade over the chicken pieces and leave to marinate for about half an hour.
3. after one hour preheat the grill to very hot.then lower the heat to medium.place the chicken in a flam proof dish and grill for 15-20 minutes,until tender and cooked through.turning the chicken pieces at least twice,if wished,baste with the oil while cooking.
4. remove from the heat and fill each naan with chicken and then with the onion rings,tomatoes and cabbage.
serve with garnish ingredients.