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Frankies
Recipe by Sarah Todd
Succulent tandoori chicken paired with fresh parathas make for a mouthwatering meal that you must try.
- Steps
- Ingredients
Steps
- For the Tandoori Chicken, combine chicken thighs, garlic, ginger, lemon juice and salt in a bowl and set aside in the fridge for 20 minutes. Add the remaining ingredients (except butter) and mix well. Set aside to marinate for a further 20 minutes.
- Heat a large flat cast iron pan over medium heat.
- Thread the chicken onto metal skewers and brush generously with melted butter. Place onto hot pan and cook until tender and charred, about 3-4 minutes on each side. Remove chicken from the skewers and set aside to rest before slicing to serve.
- For the Paratha, combine dry ingredients in a bowl. Stir in the water and combine into a rough dough. Turn out onto a clean work surface and knead until smooth and elastic, about 6-8 minutes. Cover the dough with a clean tea towel and set aside to rest for 10 minutes. Roll into 8 small balls, flatten then roll out with flour until 3mm thick.
- Heat a large frypan over medium high heat. Add a paratha to the pan and cook for 45-60 seconds. Flip it over and cook for a further 45-60 seconds. Flip again and cook until starting to puff and char in places. Remove from the heat and brush generously with butter then whisked egg. Set aside and repeat with remaining dough rounds. Cover with a clean tea towel to keep warm.
- For the Coriander Mint Chutney, place ingredients into a food processor and blend until well combined. Pour into a serving bowl and set aside in the fridge.
- For the Salad, combine ingredients in a bowl and set aside in the fridge.
- To serve, arrange chicken, paratha, salad and chutney on a large serving board to assemble just before eating.
