Sunday, 14 August 2011

Butter Chicken with Parantha made on 13th August 2011

For Parantha: 
What did I use: 
  • Whole wheat flour – 3 cups
  • Water – as required to make dough
  • Oil or ghee – 1/2 tea spoon for each paratha
  • Salt – as per taste if required 
How did I cook:
  • Mix flour, salt and make soft dough by adding water little by little as required.
  • Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
  • Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.
  • By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
  • Use dry flour for dusting to avoid stickiness while rolling.
  • Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
  • Roll it again to shape it to a larger triangular shape as shown.
  • Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
  • Repeat the process for the remaining dough balls also.
For Butter Chicken

What did I use:
  • 150ml plain natural yoghurt 
  • 50g ground almonds 
  • 1 ½ tsp chilli powder 
  • ¼ tsp crushed bay leaves 
  • ¼ tsp ground cloves 
  • ¼tsp ground cinnamon 
  • 1 tsp garam masala 
  • 4 green cardamom pods 
  • 1 tsp ginger pulp 
  • 1 tsp garlic pulp 
  • 400g can of chopped tomatoes
  • 1 ¼ tsp salt 
  • 1kg skinless chicken breast fillets
  • 75g butter 
  • 1 tbsp oil 
  • 2 medium onions, sliced 
  • 2 tbsp fresh coriander, chopped
  • 4 tbsp cream
How did I cook:
  • Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
  • Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
  • In a large frying pan heat the oil and butter together. 
  • Add the onions and fry for about 3 minutes. 
  • Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander and mix well. 
  • Pour over the cream and stir in well and bring to the boil. 
  • Garnish the Indian butter chicken with the remaining chopped coriander.
  • Serve with parantha.    


  1. Dear Leena
    Thank you for following my blog. You have very nice recipes and I must learn them. This dish is very nice and I note the spicing system, will give a try soon.
    Have a nice week ahead

  2. Thanks Ushnish Babu :)... I am really happy to see your comment on my post. I also like to follow ur recipe.... Keep visiting my blog....


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