Ingredients

· 1 onion

· 1 tomato

· 1 teaspoon chilli powder

· 1 teaspoon turmeric

· 1 tablespoon garlic ginger paste

· 1 tablespoon garam masala

· 1 teaspoon salt

· 3 cups chicken

· 1 bunch coriander

· 10 defrosted parathas

Method

Heat the oil in a saucepan over a medium heat. Fry the garlic ginger paste for two minutes. Stir in the chilli and onion and fry for about five minutes. Add the tomato, followed by the chilli powder, turmeric, garam masala, salt, and pepper. Fry for another few minutes stirring continuously. Stir in the chicken and coriander and mix until evenly coated. Set the pan aside. In a pan over medium heat, place on a paratha. Spoon on the chicken mix and place another paratha on top. Cook for a few minutes on each side until crisp and golden brown. Serve with chutney or any dip of your choice.