Mughlai chicken parathas

Yield: 1 servings

Measure Ingredient
500 grams Mincedchicken
6 \N Green chillies
4 \N Chopped tomatoes
2 \N Chopped onions
1 teaspoon Chilli powder
1 teaspoon Garam masals
10 \N Chopped cloves garlic
1 \N 2 inch piece ginger; crushed
\N \N Salt to taste
\N \N A handful of chopped coriander leaves
4 tablespoons Ghee.

First of all, heat ghee, fry ginger and garlic. Put in minced chicken and simmer well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and ghee begins to separate. Add onions, green chillies and chopped coriander leaves. Set it aside to cool it off.

For stuffing it inthe Parathas: First take 250 gms. of sieved plain wheat flour. Rub in some ghee and 1/4th tblsp. of salt. Add some water to make a dough. Knead well till it is smooth and pliable. Roll it out with your hands into a long roll about 2 inches in diameter. Cut into pieces of equal size and flatten it. Fill in the chicken mixture, put other flattened, roll out with a rolling pin into a cake and shallow fry on a tava (girdle) on both sides till light brown. Serve it with mutton curry or any vegetable curry.

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