Chicken Tikka with Garlic Breads and Mint Yoghurt

Steps

1. oven to 220⁰C. Line an oven tray with baking paper (to warm pita breads). Alternatively, use toaster.
2. In a bowl, combine chicken, onion, carrot, chicken tikka spice mix, garlic, ginger, lemon zest and salt. Heat a drizzle of oil in a large fry-pan on high heat. Brown chicken and onion mixture for 5–6 minutes, or until onion is soft.
3. Add water and lemon juice to pan, reduce heat to low-medium and simmer gently for a further 3–4 minutes, or until chicken is just cooked through, stirring often to prevent sticking. Season to taste with salt and pepper. Remove from heat and stir through first measure of yoghurt.
4. While chicken is cooking, cut each pita bread in half, place on prepared tray and bake for 4–5 minutes, or until warmed through. Alternatively, use toaster.
5. While chicken is cooking and breads are warming, prepare salad and mint yoghurt; slice lettuce; slice or dice tomato; thinly slice or dice cucumber. Place all in a bowl and set aside.
6. Combine mint, yoghurt and honey (if using) in a bowl and mix well. Season to taste with salt and pepper and set aside.
7. Divide salad and chicken tikka between plates. Dollop over mint yoghurt and serve 1–2 garlic pita bread halves on the side. Fill your bread with salad, chicken tikka and a dollop of yoghurt, or use your bread to scoop the sauce off your plate.