Heat Up the Tandoor, it's Frankie time! 🔥 | MasterChef Australia | S14 Ep36 | Clip

Smoke, fire and char take over the MasterChef Australia kitchen as the contestants face one of the most intense flavour challenges of the season. In Season 14, Episode 36, the cooks are met with smoke-filled mystery boxes and guest judge Dave Pynt from Burnt Ends. With just 75 minutes on the clock, contestants must create a dish featuring a burnt element — balancing smoke, char and flavour to avoid landing in tomorrow’s Pressure Test. In this cook, Sarah Todd serves up her Tandoori Chicken Khati Rolls (Frankies) — packed with smoky chicken, buttery paratha, fresh herbs and coriander mint chutney. Try it yourself with the recipe below! 🔥 Smoky tandoori chicken 🌯 Soft buttery paratha 🌿 Fresh coriander mint chutney RECIPE Tandoori Chicken Khati Rolls (Frankies) Serves 4–8 Tandoori Chicken Ingredients 4 chicken thigh fillets, skin on 4 garlic cloves, crushed 2cm ginger, crushed 1 lemon, juiced 1 tsp salt 4 tbsp plain yoghurt 1 tsp chilli powder 1 tsp smoked paprika 1 tsp cayenne pepper 1 tsp ground cumin 1 tsp ground coriander ½ tsp garam masala ½ tsp ground turmeric 50g butter, melted 1 tbsp oil Method Combine chicken, garlic, ginger, lemon juice and salt in a bowl. Refrigerate for 20 minutes. Add yoghurt, spices and oil. Mix well and marinate for another 20 minutes. Heat a cast iron pan over medium heat. Thread chicken onto skewers and brush generously with melted butter. Cook 3–4 minutes per side until charred and cooked through. Rest slightly, then slice. Paratha Ingredients 2 cups atta 2 tbsp oil 1 tsp salt 185ml lukewarm water 3 eggs, whisked 50g butter, melted Method Combine atta, oil and salt in a bowl. Add water and mix into a rough dough. Knead 6–8 minutes until smooth and elastic. Cover and rest for 10 minutes. Divide into 8 balls. Roll out until 3mm thick. Cook in a hot frypan for 45–60 seconds per side until lightly charred. Brush with butter and egg. Keep warm. Coriander Mint Chutney Ingredients 1 bunch coriander leaves 1 cup mint leaves ½ cup plain yoghurt 3 tbsp lemon juice 1 jalapeño, sliced 2 thin slices ginger 1 garlic clove 1 tsp chaat masala 1 tsp chilli powder ½ tsp salt ½ tsp sugar Method Blend all ingredients in a food processor until smooth. Chill until ready to serve. Salad Ingredients 1 small carrot, julienned ¼ small red onion, finely sliced ½ cup coriander leaves ½ cup mint leaves 2 tsp lemon juice Pinch chaat masala Method Combine all ingredients in a bowl. Chill until ready to serve. To Serve Fill warm parathas with sliced tandoori chicken, salad and coriander mint chutney. Roll up and serve immediately. MasterChef Australia is a competitive cooking reality show where home cooks from across the country tackle high-stress Pressure Tests, Mystery Boxes, Team Challenges, and more. Watch as they create restaurant-quality dishes to compete for the title of Australia’s next MasterChef. 📺 Contains content from MasterChef Australia 🍽️ Subscribe for more:    / @masterchefaustralia   📲 Follow us on social media: https://linktr.ee/masterchefau #MasterChefAustralia #MasterChefAU #MasterChefAURecipes #RealityCookingCompetition