Tandoori Chicken & Paratha

Ingredients

• 6 chicken thighs, with slits
• 3 tbsp yogurt
• 1 tbsp ginger garlic paste / powder
• 1 tsp chilli flakes
• 1 tsp salt
• Juice of 1/2 lemon
• 2 tbsp tandoori masala
• Handful parsley, chopped
• 2 tbsp desi ghee (plus extra for parathas)
• 2 green chillies, for topping
• 4 parathas

Steps

1. Add the ginger garlic paste, chilli flakes, salt, lemon juice, tandoori masala, and parsley to the yogurt; mix well.
2. Coat the chicken and marinate for at least 1 hour.
3. Heat the ghee on medium-high and fry the chicken until golden brown.
4. Add the remaining yogurt mixture; cover for 10–15 minutes until the oil separates.
5. Top with the green chillies.
6. Make fresh parathas in desi ghee and serve the whole meal hot.

The reel

via @by.rafiakhan

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions