Ingredients

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground nutmeg
• 2 tsp finely chopped fresh ginger
• 1 tbsp finely chopped garlic
• 2 red chillies
• finely chopped
• 4 tbsp rapeseed oil
• 8 chicken thighs
• boneless and skin on
• salt and freshly ground black pepper
• fresh coriander
• to garnish
• 125g/4½oz chickpea (gram) flour
• 60g/2¼oz plain flour
• 1 tsp salt
• 1 tbsp olive oil
• plus extra for frying
• 225ml/8fl oz Greek-style yoghurt or water
• plus extra if needed
• 4 tbsp chopped fresh coriander
• 1 large green chilli
• finely chopped
• 1½ tsp ajwain seeds
• 2 tbsp caramelised onions
• 120g/4½oz scraped
• fresh coconut
• 1 spring onion
• finely chopped
• ½ green chilli
• thinly sliced
• 1 garlic clove
• thinly sliced
• ½ red chilli
• roughly chopped
• 1 lime
• zest and juice

Directions

• For the chicken thighs
• combine the spices
• ginger
• garlic
• chilli and oil in a small bowl. Rub the marinade into the chicken thighs and leave to marinate in the fridge for at least 1 hour.
• Heat a griddle pan and once hot
• add the thighs. Grill for about 4 minutes on each side
• or until the thighs are crispy and a deep golden colour. Check that the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer.) Leave to rest for a further 10 minutes under a cloth.
• For the channa roti
• sift the flours and salt into a large bowl. Pour in the oil and yoghurt or water to make a soft
• but not sticky
• dough. Add a little more flour or water if needed. Add the coriander
• chilli and seeds. Knead gently until smooth and all the ingredients are evenly distributed. Cover and leave to rest for about 30 minutes.
• Divide into even-sized portions and roll each one into a thin circle of about a 2mm thickness
• using a rolling pin. Spoon the onions into the middle of each roti
• fold over and seal around the edges. Heat a little oil in a heavy-based pan. Roll out one of the roti again thinly into a round with a rolling pin and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes
• until it too is puffed up and speckled brown. Remove from the pan
• allowing the roti to cool for a few seconds
• before transferring to a very low oven to keep warm. Cook the remaining roti in the same way.
• For the coconut sambal
• put all the ingredients except for the coconut in a food processor and blitz. Add the coconut and blitz until the coconut has turned evenly red and everything is fully combined. Season with salt and lime juice.
• Garnish the chicken thighs with the coriander and serve with the roti and coconut sambal.