Ingredients

• CHICKEN TIKKA WITH MARINADE

• 500 g 500 boneless chicken thighs (cut into strips)

• MARINADE

• 1 1 ⁄2 cup plain Greek yoghurt

• 1 Tbsp 1 ginger-garlic paste

• 1 Tbsp 1 lemon juice

• 1 tsp 1 red chilli powder

• 1 tsp 1 turmeric

• 1 tsp 1 cumin powder

• 1 tsp 1 coriander powder

• 1 1 ⁄2 tsp garam masala

• Salt to taste

• 1 Tbsp 1 oil

• PARATHAS

• 2 cups 2 plain flour

• 1 1 ⁄2 tsp salt

• 2 Tbsp 2 oil or ghee Warm water (to knead)

• Ghee or oil (to cook)

• MINT YOGHURT SAUCE

• 1 1 ⁄2 cup thick Greek yoghurt

• 2 Tbsp 2 mint leaves

• 2 Tbsp 2 coriander leaves

• 1 1 green chilli (optional)

• 1 1 ⁄2 tsp roasted cumin powder

• Salt to taste

• Splash lemon juice

• SALAD FILLING

• 1 small 1 red onion, thinly sliced

• 1 1 ⁄2 cucumber, julienned

• 1 1 ⁄2 yellow and red capsicum, julienned

• 1 1 ⁄2 carrot, julienned

• Handful lettuce or shredded cabbage

• Chaat masala spice and lemon juice (to toss)