Butter Chicken Paratha

PREPARATION

(For Dough)

1. In a mixing bowl, add 325 grams wheat flour, 1/4 teaspoon salt, 1 teaspoon oil, 220 milliliters water and knead it into a smooth soft dough.

(For Stuffing)

1. In a mixing bowl, add 400 grams minced chicken, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 tablespoon lemon juice and mix it well.

2. Marinate the chicken for 20 minutes.

3. Heat 2 tablespoons butter in a pan, add 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes.

4. Add 2 teaspoons green chili and stir well.

5. Then, add 250 grams tomato puree and stir well.

6. Cook for 3 - 5 minutes.

7. Now, add 2 teaspoons red chili, 2 teaspoons sugar, 2 tablespoons cashew paste, 2 teaspoons garam masala and mix it well.

8. Add the marinated chicken in it and mix it well.

9. Add 2 tablespoons fresh cream, 2 teaspoons dried fenugreek leaves, 2 tablespoons coriander, 1 teaspoon salt and mix it well.

10. Cook for 5 - 7 minutes. Keep aside.

(Rest of the Preparation)

1. Take a medium size ball from the dough. (see video)

2. Roll the ball into small circle.

3. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.

4. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.

5. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour oil over it, spread it on paratha and shallow fry over low heat.

6. Turn it and again pour oil on other side. Cook on low heat till golden brown.

7. Serve hot with ketchup.