For the chicken filling
Heat the olive oil in a large frying pan. Finely chop one of the onions, add to the olive pan along with the cumin seeds. Fry for a few minutes, then add the finely chopped garlic. Finely chop the chillies and add to the mixture, frying for a further few minutes.
Cut the green pepper into large chunks and halve the mushrooms then add to the onion mixture. Fry for 2-3 minutes until the mushrooms start to soften.
Add the diced chicken to the pan and fry until the chicken is cooked through. Add the soy sauce, cumin powder, garam masala, chilli powder and salt and mix well. Fry together for a couple of minutes and then add the honey to the pan. Cook for a further 5 minutes.
Slice the remaining onions and add to the chicken mixture. Finally add the fresh coriander and stir well.
Serve immediately with pitta breads and other accompaniments.
For the coriander & chilli chutney
Blend all the ingredients together in a food processor. Add a little water if the chutney is too thick. Season to taste with salt.
For the mint yogurt sauce
Add the mint sauce and garlic to the yogurt, mix well and season with salt to taste.
For the salad garnish
Dice the onions, tomato and cucumber and mix together ready to serve with the kebabs.
Hints and tips
Ensure the chicken is diced fairly small to be able to fill the pitta breads more easily.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.