Chicken tikka pancakes

Put an Asian twist on your pancake by having a go at Dean's chicken tikka savoury alternative.

Serves 4

Ingredients:500g chicken goujon fillets150ml natural yoghurt2 tbs tikka masala paste3 cloves garlic crushed1 thumbsized piece ginger grated1 tsp garam masala½ tsp turmericJuice ½ lemon

Raita:½ cucumber peeled and deseeded200ml natural yoghurt3 tbs chopped fresh mint½ tsp sugar

½ cucumber deseeded and diced½ red onion sliced2 ripe tomatoes deseeded and diced2 tbs mango chutney

80g plain flour1 large egg beaten160ml whole milkSmall pinch of salt

Method:

• Mix the yoghurt, tikka paste, garlic ginger, lemon juice and turmeric in a large bowl add the chicken goujons and marinade for an hour if time permits, then cook on a pre heated griddle pan for around 3-4 mins per side or until cooked through.

• Mix the cucumber, mint, yoghurt and sugar in a bowl and leave to stand for 10 mins to allow the flavours to develop

• Sift flour into a large bowl then add the egg, milk and salt. Whisk and rest for 30 mins. In a lightly oiled non-stick pan make the pancakes by adding a small ladle of the mixture into the pan, tilt until mixture fully covers bottom of pan. Lift the edge of pancake to check if browned and when ready give it a quick flip. Cook for a further 30 seconds to a minute then turn out and repeat until all of the batter has been used.

• Take a pancake then smear on some of the mango chutney, scatter on some of the diced salad then top with the chicken, finally drizzle over some of the raita then roll and serve.