Instructions
- In a bowl, combine all Chicken Marinade ingredients. Mix well and let it marinate for at least 2 hours, or preferably overnight.
- To make the Saffron Infused Paratha, combine flour and salt. Add ghee and saffron milk. Gradually add warm water and knead into a smooth dough. Rest for 30 minutes. Roll out the dough into thin circles and cook on a hot griddle with ghee until golden brown on both sides.
- To make the Mango Salsa, combine all Mango Salsa ingredients in a bowl and mix gently.
- Preheat oven to 400°F (200°C). If possible, use a tandoor oven for authentic taste.
- Thread the marinated chicken onto skewers or arrange on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until chicken is cooked through and slightly charred, or cook in a tandoor.
- Spread a thin layer of Mango Salsa on each Saffron Infused Paratha.
- Remove chicken from skewers and place a portion on top of the salsa.
- Roll up tightly and serve immediately.
