This is as traditionally Indian as it gets and a perfect example of down-home cooking: Paratha (flatbread) is filled with a keema (minced meat) of tandoori chicken. The stuffed bread is rolled out to a thin disk, then shallow-fried in a wok or large skillet. Paratha was a staple in our Punjabi household, usually stuffed with potatoes or seasonal vegetables—so the tandoori chicken here is a little different from what is expected in a paratha. Serve with fresh yogurt and freshly churned butter and Indian pickles.
My version of tandoori chicken is less complicated than traditional recipes because it calls for store-bought spices and seasonings. And rather than cooking the chicken in the traditional tandoor oven, I like to grill it to get a charcoal-y flavor.
Combine the lemon juice, salt, and turmeric in a medium bowl. Add the chicken and turn to coat. Let the chicken marinate for 5 minutes.
In a small bowl, combine the yogurt, ginger garlic paste, tandoori masala, and cayenne. Add to the chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
Prepare a gas grill for medium-high heat, prepare a charcoal grill, or heat a large grill pan over medium-high heat. Grill the chicken breasts, turning and basting with the oil, until cooked through and no longer pink. (You can also bake the chicken in a 350°F oven for 15 to 20 minutes.) Cool the chicken and chop in small pieces.
In a large bowl, sift the flour with the salt. Stir in the ghee and enough water (about 1 cup) to form a fairly dry dough. Knead well for about 4 minutes to make a slightly sticky dough that holds together and has a smooth surface.
Cover with a damp cloth and set aside for 15 to 30 minutes.
Divide the dough into 6 equal portions. On a lightly floured surface and dusting the dough occasionally with flour, roll out one portion of dough to a 4-inch circle.
Place about 1/4 cup of the chicken keema in the center of the circle.
Bring together all the sides to the center.
Make a ball and pinch to seal tightly.
Dust the ball with flour and roll out to a 6-inch circle.
Repeat to make all 6 filled paratha. (You can freeze the rolled-out paratha, separated by waxed paper and wrapped tightly; thaw before cooking. Or cover them and let sit at room temp for up to an hour.)
Heat about 2 tablespoons canola oil in a medium nonstick skillet or small wok over medium heat. Add 1 paratha and cook, turning two or three times, until both sides are golden brown.
Repeat to make 6 paratha, adding more oil as necessary. Serve hot with a dollop of butter.