• Chop the chicken thighs into bite sized chunks and add to a large bowl with the 3 tbsp yogurt, tikka curry powder, cumin, ground coriander, crushed garlic, ginger, honey, lemon, salt and pepper. Mix well until fully coated. (You can either allow to marinade for at least 30 minutes for maximum flavour or get cooking straight away. I like to prep all my veggies, wedges and sides at this point)
• Pre heat the grill to 275℃.
• Add the chicken tikka on to a foil lined baking tray in a single layer, and grill for 10 minutes each side until nicely charred. (Alternatively, you can cook on the bbq)

Flatbreads

• In a large mixing bowl, combine your organic self raising flour, natural yogurt, extra virgin olive oil and pinch of salt. Mix well, until combined. Then, use your hands to form a large ball of dough. Add a little luke warm water to form the dough.
• Lightly flour the kitchen surface and transfer the dough to the floured worktop. Kneed the dough for a couple of minutes before splitting into 4 equal parts. Add a light dusting of flour if the dough is too sticky. Flatten out each flatbread with a rolling pin until evenly spread.
• Heat a non-stick griddle or frying pan on a medium heat. When hot, place the flattened dough into the pan and cook for around 2-3 minutes.
• In the meantime, melt the butter and crushed garlic cloves in the microwave for around 30 seconds, making sure to stir half way through. Flip the flatbread bread and brush the garlic butter over the top using a basting brush. Allow to cook for a further 1-2 minutes.

To serve

• Once the chicken tikka is cooked and the flatbreads are ready, serve everything together with a rainbow of veggies (on this occasion I served mine with grated carrot, apple, lettuce, red chilli, red onion, cucumber, spring onion and fresh coriander) with a side of sweet potato wedges… delicious 😉