Paneer or Chicken Samosa & Makhani Ketchup

180g plain flour 30ml water 5g salt 2g carom seeds 2g nigella seeds 400g paneer or 450g boneless chicken thighs ½ jar Tandoori marinade 200ml ghee 40g chopped garlic 5g cumin seeds 50g chopped onion 10g coriander stems 1 Butter Masala sauce 50g ketchup Oil to deep fry

Melt 200ml of ghee. Allow to cool. To make the dough, sieve the flour, make a well in the centre. Mix in 50ml ghee until incorporated and then add the water, salt, carom and nigella seeds, kneading until a dough forms. Set aside. To make paneer samosas: dice the paneer into 2cm cubes, coat with half a jar of tandoori marinade, then roast at 180oc for 6-8 minutes. Allow to cool. To make chicken samosas: Dice the chicken into 2cm cubes, coat with half a jar of tandoori marinade, then roast at 180oc for 15-18 minutes. Allow to cool. Heat the 150ml of reserved ghee in a pan, then add the chopped garlic and cumin and cook for 30 seconds. Add the chopped onion, cook until lightly golden. Set aside 50g of Butter Masala sauce for the ketchup. Add the remainder to the pan and simmer until well incorporated. Add the roasted paneer and mix. Allow to cool. Roll out 20g of samosa dough thinly into a circle, then add 30g of the paneer filling to the centre. Fold the three sides together to form a triangle. Repeat for all of the dough. Heat your oil to 175oc and deep fry each samosa for roughly 4 minutes until golden brown. To serve, mix ketchup with the 50g remaining butter masala sauce to enjoy alongside the samosas.