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Rub the chicken strips with the mixed garam masala ingredients. Sauté in a hot pan with the peanut oil until cooked, about 3 minutes.
For the chapatis, set aside 200g flour for shaping the chapatis. Place the rest in a deep bowl and keep 250ml water in a bowl near the flour. Add the water, a little at a time, kneading as you go, until you have soft, elastic dough.
Sprinkle a little flour on to a flat surface. Divide the dough into 8, and shape each piece into a ball. Flatten the balls slightly, then place each one on the floured board and roll them out into flat discs, approx 15cm in diameter, flouring the board when necessary.
Heat a shallow frying pan, put in a disc and leave it until the surface is bubbly, 20-30 seconds. Using some tongs, turn it over and cook on the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. Place a sheet of kitchen paper between each one to absorb the moisture. When serving butter each chapatti on both sides.
For the yoghurt dressing, mix together the yoghurt, lemon and garlic and set aside.
For the tomato concasse, dice up the tomatoes, mix in the lime zest, juice and coriander and set aside. To assemble, take a chapatti, some chicken, add the dressing and concasse and take a big bite!
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