Take your chicken breasts and place between two layers of cling film.

With either a rolling pin or a flat tenderising hammer, flatten out your chicken until it is just under a cm thick, starting from the middle and working out.

Now put your chicken in the Parmjit's chicken tikka to marinade and place in the fridge overnight.

Setup your Big Green Egg for a direct cook either with a cast iron searing grid or a cast iron plancha. Set the Egg to 200°C.

Heat some vegetable oil (1.5 inches deep) in the dutch oven. When it reaches 180°C (test with your Thermapen), carefully lower in two portions of the onion bhaji mixture the size of a burger bun top.

Cook the bhaji for about 3 or 4 minutes a side until it is golden brown. Set aside on a plate with kitchen roll to catch the surplus oil.

Take 2 tbsp Aubergine pickle and put into a small bowl.

Add 4 tbsp of greek yoghurt and mix in.

Setup your EGG with a plancha or cast iron pan to cook at 200°C.

Drizzle a little oil onto the surface and place a fritter onto the oil.

Cook for about 3 minutes a side.

Take your chicken fillet and remove any excess marinade.

In the same pan or plancha as your pea and paneer fritter, place the chicken and cook for 3 or 4 minutes a side.

Place one of the onion bhajis on your plate.

Top with your chicken then your pea and paneer fritter.

Put a good spoonfull of the aubergine pickle over the fritter and then sprinkle with corriander leaf.

Top with your second onion bhaji.

Serve with a carrot and almond salad.