Recipe
Why make it
Tender spiced chicken strips, a cool mint-yogurt sauce and crunchy onions rolled inside a flaky, golden paratha. It's a filling street-style snack you can make at home in under an hour.
Serves 4
+ 15 more in the full recipe
Step 1 of 8
In a bowl, mix the chicken strips with the marinade yogurt, ginger-garlic paste, 1 tbsp lemon juice, chilli powder, cumin, coriander, garam masala, salt and cornflour until every strip is coated. Cover and leave to marinate in th…
Step 2 of 8
While the chicken marinates, blend the mint, coriander, green chillies, garlic, 1 tsp lemon juice and a pinch of salt with the 1/2 cup yogurt until smooth. Taste and add more salt or chilli if you like. Chill until needed.
Step 3 of 8
Toss the sliced onion with the vinegar and a pinch of salt and set aside for 10 minutes. This softens the sharpness and keeps it crunchy. Sprinkle the chaat masala over the cucumber sticks.
Step 4 of 8
Heat 3 tbsp oil in a large frying pan over medium-high heat. Add the chicken in a single layer, working in two batches if the pan is crowded.
Step 5 of 8
Cook for 7 to 8 minutes, turning now and then, until the strips are golden at the edges, the juices run clear and the thickest piece reaches 74°C. Move to a plate and keep warm.
The last 3 steps are in the full recipe.
Cook’s tip
Cut the chicken into thin, even strips so it cooks fast and stays juicy; thighs give the most tender result.
Ready to cook?
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