Chicken Tikka with Garlic Breads and Mint Yoghurt

Steps

1. oven to 220°C. 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 medium fry-pan on high heat. Brown chicken and onion mixture for 5–6 minutes or until onions are soft (chicken does not need to be cooked through yet).
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 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; thinly slice lettuce; thinly slice or dice tomato and cucumber. Place all in a bowl and set aside.
6. Combine mint, yoghurt and honey (if using) in a small bowl and mix well. Season to taste with salt and pepper.
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!