Bengal Paneer Chicken & Cheese Tacos

In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and stir to coat. Set aside until serving. In a second small bowl, combine 1/2 the Greek-style yoghurt and cucumber. Season and mix well. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, using tongs, shake any excess flour off paneer, then add to the pan. Cook paneer, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel. Return pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off chicken, then cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. Add Bengal curry paste and garlic and cook until fragrant, 1 minute. Add a pinch of sugar, the butter, water, a pinch of salt and remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Return chicken and paneer to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. Season to taste.

TIP: Stir the paneer gently to avoid it breaking up in the pan!

While the sauce is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.