In a medium bowl combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric, black pepper, salt and 1 tablespoon vegetable oil. Whisk until smooth.

Marinate chicken

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes will still impart good flavor.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat with 1 tablespoon oil. Shake excess marinade from the chicken and add strips in a single layer (work in batches if needed). Cook 3–4 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then roughly chop or keep as strips for rolling.

Tandoori-style Sauce (Creamy Spiced Spread)

While the chicken rests, whisk together the mayonnaise, Greek yogurt, tomato paste, garlic powder, smoked paprika, lemon juice, honey, salt and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning — add more lemon for tang or a pinch more salt if needed. Refrigerate until assembly.

Quick Pickled Onions

Place the thinly sliced red onion in a jar or bowl. In a small saucepan heat the vinegar, water, sugar and salt just until sugar dissolves (no need to boil). Pour the hot pickling liquid over the onions, press down so they submerge. Let cool to room temperature (about 15–20 minutes) then refrigerate. They’re ready in 20 minutes but improve after an hour.

Assembly & Extras

Heat and prep naan

Warm a clean skillet over medium heat. Brush each naan lightly with melted butter or oil and warm 30–60 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble rolls

Lay one warmed naan flat. Spread about 2 tablespoons of the creamy tandoori-style sauce down the center. Add a handful (about 1/2 cup) of shredded lettuce, a few cucumber slices, several strips of the cooked chicken (about 4 oz), and 1–2 tablespoons of pickled onions. Sprinkle with fresh cilantro and drizzle optional chili sauce to taste. Fold the bottom edge up and roll tightly like a wrap. Repeat for remaining naans.

Serve

Cut each roll in half diagonally if preferred. Serve immediately with lemon wedges on the side for squeezing over and extra sauce for dipping. Leftover components (chicken, sauce, pickles) keep refrigerated for up to 3 days.