- Skin the chicken and score in two or three places.
- Mix the yogurt, Tandoori Masala, lemon and Ghee well in a bowl. Add the chicken and coat evenly.
- Cover and marinate in the refrigerator for at least 12 hours.
- Bake with a water bath at 280C (535F) for the first 20 minutes. Remove the bath and allow the chicken to brown for a further 15 minutes or until the desired doneness is achieved. (Always make sure that chicken is fully cooked before consuming. All liquids should run clear and there should be no signs of pink flesh.)
- Mix the water with the milk and add the sugar, dissolve. Add the yeast and allow to rest 10 minutes before proceeding on with the next step.
- Add the flour and salt to the yeast mixture and mix thoroughly. Use a mixer with a dough hook or mix by hand. If need be, add more flour sparingly until the dough stops sticking to the sides and becomes elastic.
- Allow to rise covered in a warm place for 2.5 hours or until it has at least doubled in size.
- Once risen, separate the dough into 10 equal pieces, cover and allow to rise for a second time for an hour.
- Using your hands, flatten the dough and the slap the dough between your hands , allowing the dough to stretch into an oval shape. Alternatively, roll the dough out with a rolling pin.
- Bake in a very hot oven, at least 280C (535F) for about 4 minutes on a baking stone. They may puff but rest assured that they will fall flat once they are removed from the oven. They are ready once brown, toasty spot appear in the surface.
- Remove from the oven and butter with the Ghee.
- Serve immediately.
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