Grate the cucumber and squeeze out the juice. Place the cucumber in a bowl, add the garlic, yoghurt, salt & pepper, coriander and mix together.
Pickled Red Onions
Finely slice the red onion and place in a bowl. Mix in the jalapeno brine, salt and sugar. Set aside for 10 minutes.
Heat the naan or roti as per packet instructions.
Spread some cucumber yoghurt over the naan/roti, top with lettuce leaves. Add the tandoori chicken slices, and top with pickled onions, jalapenos, coriander leaves, extra cucumber yoghurt and a few more coriander leaves. Squeeze over a little lime juice and serve.