Chicken Tikka and Flatbreads

Nutrition per serve

Ingredients

• 5g cumin and coriander spice blend
• 50g tomato paste
• 130g natural yoghurt
• 10g masala seasoning
• 300g free-range chicken thigh fillets
• 6pcs flour tortillas
• 1pcs tomato
• 1pcs Lebanese cucumber
• 50g baby spinach leaves
• 15ml neutral-flavoured oil
• 10ml extra virgin olive oil
• 10ml white vinegar

Method

1. Step 1 — Make marinade
   Combine the cumin and coriander spice blend, half the tomato paste*, 1 tbs yoghurt, 1½ tsp masala seasoning and 1 tbs oil in a large bowl and season with salt and pepper.
2. Step 2 — Prep chicken
   Cut the chicken into 3cm chunks. Add to the marinade and stir to coat.
3. Step 3 — Make masala yoghurt
   Combine the remaining yoghurt and ½ tsp masala seasoning* in a bowl. Season with salt and pepper and set aside.
4. Step 4 — Heat tortillas
   Heat a chargrill pan over medium-high heat until hot. Cook the tortillas, in batches, for 30 secs each side or until warmed through and slightly charred. Remove from the pan and over with a clean tea towel to keep warm.
5. Step 5 — Cook chicken
   Reheat the chargrill pan over medium-high heat until hot. Cook the chicken for 2-4 mins each side until charred and cooked through.
6. Step 6 — Toss salad and serve
   Meanwhile, coarsely chop the tomato and cucumber. Combine 2 tsp extra virgin olive oil and 2 tsp white vinegar in a large bowl and season with salt and pepper. Add the spinach, tomato and cucumber to the dressing and toss to coat. Divide the chicken tikka, salad and tortillas among plates. Drizzle with the masala yoghurt to serve.

Allergens

Milk, Sulphites, Gluten, Wheat