Chicken kizhi wrapped in banana leaves, with parathas and kachumber salad

Mix the chicken (2 packs) in a medium bowl with the Greek yogurt (100 ml), ginger paste (1 tbsp), garlic paste (1 tbsp), chilli powder (2 tsp), turmeric (1 tsp), salt (1 tsp), lime juice (2) and curry leaves (3). Cover and chill for at least 30 minutes or overnight.

For the parathas: In a large bowl, mix the flour (320 g) with 180ml water to make a rough dough. If it‘s a bit flaky and not coming together, add a splash more water. Once it comes together, knead it for 5 minutes until the dough is smooth. Alternatively, blitz the ingredients in a food processor until they come together as a ball, then remove and knead. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 6 hours.

When you are ready to cook the chicken, heat a wok or large saucepan over a medium heat and add the coconut oil (3 tbsp). When the oil is hot, add the chopped onion (1), puréed onion (1) and ginger paste (1 tbsp) and garlic paste (1 tbsp). Cook over a medium heat for about 8 minutes until golden. Stir in the cumin seeds (1/2 tsp), fennel seeds (1/2 tsp), chilli powder (1 tsp), turmeric (1/2 tsp), ground coriander (1/2 tsp), garam masala (1 tbsp) and curry leaves (12) and cook for few minutes over a lower heat.

Add the marinated chicken and fry in the masala mixture. Stir in 100ml water, cover and cook for about 20 minutes until the chicken is tender. If the curry sauce is too thin, cook over a low heat for another 10 minutes to thicken.

While the chicken is cooking, finish the parathas. Lightly dust a work surface with flour, divide the dough into 6 pieces and roll each one into a ball. Roll each ball out to a 20cm circle, brush with melter butter (125 g) and then roll up from the bottom. Twist it around like a snake and then roll on the floured surface. The final paratha should be 16-18cm wide. Repeat with the other pieces. Cook in dry frying pan set over a medium heat until puffy and brown on both sides.

For the Kachumber salad: Mix the onion (1) and tomatoes (200 g) together with a pinch of cumin (1 pinch) and cayenne pepper (1 pinch). Season with salt and a splash of white wine vinegar (1 splash). Stir in the chopped coriander (1/2 pack) and add the lime wedges (2) as garnish.

To assemble the chicken Kizhi, spoon some of the curry onto a paratha, place another paratha on top and wrap in a banana leaves (to taste) or foil. Dry-fry for 2-3 minutes in a large pan. Serve with the kachumber salad.