Chicken Tikka Flatbreads & Mint Raita

Tyga 2, Ginger & Garlic Paste

• 500g chicken breast (or 300g tofu, 1 red pepper and 1 red onion), cut into bite size pieces.
• 1 lettuce, coarsely chopped
• 4 large tomatoes, cut into slices
• red onion, thinly sliced
• 4 tbsp Greek natural yoghurt/non-dairy natural yoghurt
• 1 tbsp oil (vegetable/rapeseed/olive)
• pinch of salt and pepper
• 4 x flatbreads

Prep:

See notes in green for the tofu, red pepper & red onion option

1. In a bowl, combine yoghurt, Tyga 2, Ginger & Garlic paste, Kashmiri chilli (see ‘Control the heat’) and pinch of salt and pepper. Mix well before adding the chicken/tofu, red pepper & red onion mix again making sure it is all evenly covered.
2. Thread the chicken/tofu, red pepper & red onion pieces onto wooden/mental skewers.

Cook:

See notes in green for the tofu skewers

1. To cook the chicken/tofu skewers either preheat a grill to medium high heat or prepare barbecue.
2. Turn the skewers over every 2-3 minutes on each side until they turn golden brown. Cook chicken for 15-20 minutes, until cooked through and nicely browned. It should take between 8-10 minutes to cook the tofu.
3. To serve warm, heat the flatbreads in a pan for a couple of minutes. Once warmed, add salad, chicken/tofu skewer and top with Mint Raita.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 2 (Garam masala, Coriander, Cumin & Turmeric). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.