For Parantha:
What did I use:
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.
