Grilled Paratha with Tandoori Chicken

Grilled Paratha with Tandoori Chicken

Recipe & Photo Credit - Gulf News

Ingredients


1 chicken breast

1 tsp chaat masala

1/2 onion, finely julliened

1/2 cucumber, finely julliened

2 sprigs coriander, finely chopped

1 capsicum, finely julliened


For the tandoori marinade:


1 tbsp yoghurt

1 tsp Karishmiri red chilli powder

1 tsp ginger-garlic paste

1/2 tsp garam masala powder

1 tsp mustard oil

1 tsp lemon juice


For the Paratha:


4 cups refined flour

1 egg

1/2 tsp sugar

Salt, to taste

Water, as needed

Clarified butter, as required


PREPARATION


For the Paratha:

Mix together flour, egg, salt and enough water to form a soft dough. Kneed the dough for 7 to 10 minutes. Make lemonsized balls and coat each ball with a little oil. Keep them in an airtight container and refrigerate for 4 hours.


Roll out each ball to resemble a thick string, then holding one end of the ‘string’, twist it to give it a rope-like appearance. Place one end on the table and arrange the ‘rope’ to form a tight coil.

Now, using your palm or a rolling pin, flatten it into a 4mm disc. Place it on a moderately hot griddle and let it cook till brown spots appear. Turn over, apply clarified butter, turn over and repeat. Cook till golden brown on both sides.

For Tandoori chicken:

Allow chicken to rest in the marinade for an hour, then cook in a preheated oven at 175˚C for 10 to 12 minutes. Once cool, shred it.

For Grilling:

Place a portion of the chicken along with a mix of the remaining ingredients on each paratha and roll. Grill in a sandwich maker if desired then serve with a dip of your choice.