- 400g potatoes, peeled and chopped
- ¼ cup vegetable oil, plus extra to brush
- 2 tbsp mustard seed oil
- 1 tbsp curry powder
- 2 cardamom pods, bruised
- 2 chicken thighs and legs from the tandoori-style chicken – find the master recipe for Tandoori-Style Chicken here
- 4 eggs, lightly beaten
- ¼ cup each coriander and mint, roughly chopped
- 8 store-bought paratha (or chapati breads)
- Plain yoghurt, to serve
- 2 tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 1 small red chilli, thinly sliced
- 1 cup fresh fenugreek leaves (optional)
- Place the potatoes in a saucepan of cold salted water. Place over high heat and bring to the boil. Cook for 12-15 minutes or until tender. Drain, then return to the saucepan, cover with a lid and gently shake to fluff the exterior of the potatoes.
- Heat both oils in a large non-stick frying pan over high heat. Add the potato, curry powder and cardamom, and cook, turning occasionally for 6-8 minutes or until golden and crisp. Set aside and keep warm.
- Preheat grill to high. Place the chicken on a lightly greased baking tray, brush with oil and place under the grill for 6 minutes, or until charred. Set aside and keep warm.
- Heat a large, clean non-stick frying pan over high heat and brush with oil. Mix the egg and herbs together. Working one at a time, dip the parathas in the egg. Add to the pan and cook for 1 minute each side, until charred and egg is cooked.
- Place on a sheet of baking paper and cover with a clean tea towel to keep warm. Repeat with remaining egg and paratha.
- To serve, top the paratha with yoghurt, tomato, onion and potatoes. Chop the chicken and serve with chilli and fenugreek leaves, salt and pepper.