PREPARATION

1. In a mixing bowl, add 750 grams boneless chicken, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon cayenne pepper, 1 teaspoon garam masala, 50 grams fresh cream and mix it well.

2. Marinate for 30 minutes.

3. Heat 50 grams butter in a heavy skillet, add 6 garlic cloves, 220 grams onions and fry till translucent or until it turns golden brown in color.

4. Then, add 350 grams boiled & peeled tomato and mix it well.

5. Cook for 5 - 7 minutes on medium heat.

6. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garam masala and mix it well.

7. Remove it from heat and transfer this into a blender.

8. Blend it into a smooth puree.

9. Transfer this puree into a heavy skillet and give it a nice stir.

10. Now, add the marinated chicken and mix it well.

11. Cover it with lid and cook for about 10 - 15 minutes on medium heat.

12. Open the lid and give it a nice stir.

13. Add 120 grams fresh cream and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Remove it from heat and keep aside.

16. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt and mix it well.

17. Add 2 eggs and mix it again.

18. Then, add 500 milliliters water and mix it well to make a thick batter.

19. Heat some butter in a pan.

20. Pour the prepared batter on it and spread it evenly.

21. Cook on moderate heat for 2 - 3 minutes.

22. Flip it gently.

23. Cook until it’s cooked from both sides.

24. Remove it from heat and place it on a board.

25. Add the prepared butter on it.

26. Spread some corn flour paste on the sides.

27. Fold the sides of the sheet and roll it tightly.

28. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

29. Drain it on an absorbent paper.

30. Cut it into half.

31. Serve hot.