Grilled Chicken Tikka Flatbreads

Marinate boneless and skinless chicken thighs in a mixture of 125g fat free greek yoghurt, 4 chopped cloves of garlic, half tablespoon ginger paste, juice of 1 lemon, 1 tablespoon tomato purée, 1 tablespoon runny honey, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon paprika, 2 teaspoons hot chilli powder, salt, and pepper for at least 30 minutes, preferably a few hours

Thread the marinated chicken onto metal skewers and grill on medium heat for 15 to 20 minutes, turning and basting with juices until fully cooked, then increase heat to crisp and char

Mix self-raising flour and warm water to form a dough, knead for about 5 minutes

Roll the dough into thin pieces and cook on a very hot oiled griddle, flipping when air pockets start to form

Prepare raita by mixing greek yoghurt, mint sauce, salt, pepper, garam masala, garlic, and optional cucumber

Fill the flatbreads with grilled chicken, fresh coriander, lemon wedge, rocket, mango chutney, and raita

Serve immediately