- To create the marinade add the garlic, Shemin’s Garam Masala, Shemin’s Chaat Masala and salt into a bowl and mix. Once the spices are combined, add the tomato puree, yoghurt, chilli and the chopped coriander and mix into the spices. Finally, squeeze a little lime into the marinade.
- Add the chicken to the marinade and stir together, leave in the fridge for at least a couple of hours or overnight if possible.
- Sprinkle the chopped onion and peppers on to a baking tray and then place the chicken on top, making sure it is spread out over the tray. Cook under a hot grill until slightly charred at the edges and cooked through. About 20 minutes, turning halfway.
- While the chicken is cooking, heat up a frying pan or tawa, if you have one. Melt some butter and place the paratha in the pan to heat up and glaze. About 20 seconds on each side.
- Once cooked, check the seasoning and garnish with fresh coriander and a squeeze of lime. Place onto a Shemin’s Plain Paratha with some salad and your choice of sauces. We used our Aubergine Pickle mixes with some mayonnaise.
Tips:
1- You can use any of Shemin’s Indian Breads for this recipe or even tortillas from your local supermarket if you want a thinner wrap.
2 – If the weather is good, cook the chicken on the BBQ.
Derek Doidge –
very tasty but next time I will cook onions and peppers separately because 20mins under the grill is too long.