6 chicken thigh fillets, cut into 4cm pieces
1 lemon, juiced
2 garlic cloves, crushed
1cm-piece ginger, finely grated
¼ tsp salt
2 tsp mild paprika
1 tbs garam masala
1 tsp ground cumin
1 tsp ground coriander
60ml (¼ cup) plain yoghurt
300g atta flour
150g plain flour, plus extra, to dust
¼ tsp baking powder
5 tbs ghee, melted, plus extra, to brush
1 lime, juiced
1 tsp caster sugar
1 tsp white vinegar
1 large firm ripe mango, cut into 1cm cubes
½ bunch coriander, chopped
½ bunch mint, chopped
2 long red chillies, thinly sliced
2 spring onions, chopped
1. Place chicken in a bowl. Add lemon juice, garlic, ginger, salt and paprika. Using your hands, massage to combine. Cover and refrigerate for 30 minutes.
2. Meanwhile, to make paratha, sift combined flours and baking powder into a bowl. Stir in ghee until a crumb consistency. Add 185ml (_ cup) water until a firm dough forms. Turn out dough onto a lightly floured work surface and knead for 10 minutes or until smooth.
3. Enclose dough in plastic wrap and set aside for 30 minutes to rest.
4. Meanwhile, to make salsa, whisk lime juice, sugar and vinegar in a bowl until sugar dissolves. Add remaining ingredients and stir to combine. Cover and refrigerate until required.
5. Add garam masala, cumin, coriander and yoghurt to chicken and sir to combine.
6. Thread chicken onto 8 skewers and refrigerate.
7. Roll out dough into four mandarin-sized balls, then roll out each ball until 2mm thick.
8. Brush parathas with extra ghee and cook on a hot barbecue hotplate until golden on both sides.
9. Preheat a greased barbecue grill plate. Add chicken skewers to plate and cook, turning occasionally, until cooked through.
10. Divide skewers, paratha and salsa among serving plates to serve.
This recipe has been tested.