Start this recipe by cutting slits on the chicken legs to allow the marinate in. Squeeze over the lemon juice and rub in the salt. Next, in a bowl mix together all the remaining tikka ingredients, rub into the chicken legs. Cover and allow to marinate for 24-48 hours. When ready to cook, heat a griddle pan with a little oil and brown the legs on both sides. Transfer to an oven and continue to cook for 30-40 minutes or until tender. (Alternatively you can cook on a BBQ) Meanwhile, make the flatbread by mixing together all the ingredients to make a dough and knead for a few minutes till soft. Cover and allow to rest for 15-20 minutes. When ready, cut into 6 pieces and roll out into circles. Heat the pan with a little oil and fry the flatbreads on both sides for 1-2 minutes. Finally, cook the basmati rice with the cinnamon stick and star anise in a pan of water. Finally, make the minted yogurt by blitzing all the ingredients together. To serve, place the cooked chicken legs on a large board with the rice and minted yogurt in bowls and the flatbread on the side.