Cut the chicken breasts into medium sized cubes, then season with half of the salt, black pepper, minced garlic, turmeric, chilli powder, coriander, masala powder and yoghurt. Mix together well and then marinate over night in the fridge for best results.

Prepare the doubles by adding the flour to a large mixing bowl with the turmeric, salt, and dried active yeast, then mix together.

Gradually add warm water to the flour and knead until it forms a large dough ball. (The dough should be soft and sticky, so add more water or flour until it is right). Then cover with cling film and let it sit for one hour at room temperature or until doubled in size.

Add the vegetable oil to the 3-ply Stainless Steel 28cm Sauteuse. Place over a medium heat, and then add the onions and the remaining half of the minced garlic and sauté until soft. Add the rest of the turmeric, chilli powder, coriander, masala powder and add the 2 bay leaves and cook until brown. Then add the chopped tomatoes and cook until you make a thick paste.

Add the marinated chicken breast to the pan with the other half of the yoghurt and mix into the sauce then put the lid on the pan and cook until the meat is almost tender, making sure you stir occasionally.

Garnish with fresh coriander and set aside.

Finish by making the doubles, add a little vegetable oil to the risen dough and then break off the dough and roll into small balls. Carefully flatten the balls to form a medium circle shape. This will produce 8-10 medium sized doubles flatbreads.

Add some vegetable oil to a deep fat fryer or a casserole and heat to around 180˚c and fry for 30 seconds. Once done place the doubles on a paper towel to drain.

Serve the chicken tikka on top of the doubles.

Cook's Notes This recipe will make around 8-10 doubles flatbreads, enough to feed a family of 4-6. The doubles flatbreads and chicken tikka can be kept in the fridge for 2-3 days, ideal for having as lunch the next day.