Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Whisk the yogurt, tomato paste, garlic, cumin, paprika, lemon juice, salt, and olive oil.
Toss the chicken thighs in the marinade and refrigerate at least 4 hours, ideally overnight.
Cook on a hot grill pan 5-6 minutes per side until charred and cooked through.
Rest 5 minutes, then slice into strips.
Serve with garlic sauce, pickled turnips, and flatbread.