For the parathas:
120g wholemeal bread flour
1 tsp olive oil
180ml tepid water
pinch of salt
ground black pepper
1. Add the flour to a bowl with the salt, pepper & oil, slowly add the water to make a tight dough, you may need a little more water.
2. Knead the dough until it starts to become soft.
3. Cover and set aside for approx 30 mins.
4. Divide the dough into 4 pieces.
5. Flour the worktop, and roll each ball until thin.
6. Heat a little oil in a frying pan and fry each paratha in turn until cooked through but still soft.
For the Tandoori chicken pieces:
2 chicken breasts, cut into strips
130g natural yoghurt
2 cloves of garlic, smashed
Small piece of ginger, grated
1 tbsp garam marsala
2 tsp salt
120g plain flour
2 tsp ground ginger
2 tsp cayenne pepper/kashmiri chilli powder
1 tsp fennel seeds
150g runny honey
3 tbsps of hot sauce (I used habanero)
1. In a bowl mix the chicken, yoghurt, juice and zest of 1 lemon, the garlic, ginger, 1/2 of the garam marsala & 1 tsp of salt. Mix thoroughly to make sure the chicken is fully coated, cover with cling film and leave to marinate for at least 3 hours, but ideally overnight.
2. The next day add the flour to a ziplock bag, along with 1 tbsp garam marsala, cayenne pepper, fennel seeds and 1 tsp of salt, shake to combine.
3. Remove the chicken from the yoghurt mixture and add to the flour in the bag, seal the bag and shake to fully coat t.he chicken.
4. Heat the deep fat fryer to 180 C.
5. Combine the honey, hot sauce and the juice of 1 lemon in a small bowl, season with salt.
6. Fry the strips of chicken 5 at a time for approx 5 mins, check that the centre is cooked.
7. Drain on kitchen paper.
8. Transfer the chicken to a new bowl and drizzle with the honey and hot sauce mix.
For the raita:
120ml natural yoghurt
50g cucumber, grated
3 sprigs of mint leaves, roughly chopped
1. you need to get as much water out of the cucumber as possible, wrap it in a tea towel and squeeze out the moisture.
2. mix all the ingredients in a bowl and season to taste.
4 parathas (see recipe above)
Iceberg lettuce, sliced
Crispy tandoori chicken pieces (see recipe above)
1/4 cucumber, halved & sliced
1 red onion, sliced
Pineapple Chutney (optional, mango chutney would work well also)
1 red chilli, sliced
White & black sesame seeds
1. Take the paratha and add some lettuce, top with 4-5 pieces of chicken, sprinkle over cucumber & onions. Drop over a few small teaspoons of pineapple chutney, (if using), then drizzle over raita.
2. Finally garnish with the coriander, chilli and sesame seeds.