Butter Chicken Parathas With Sweet Tomato Chutney Recipes

LACHHA PARATHAS

Steps:

• Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes.
• Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.
• Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats.
• Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough.
• Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined.

CHICKEN WITH CHUTNEY BUTTER

Steps:

• In mini-chopper, blend butter, 1 tablespoon of the chutney, coriander and half each of the salt and pepper.
• Scrape onto plastic wrap and shape into small log; twist ends of wrap to seal.
• Refrigerate for at least 1 hour or until firm.
• Using finger, loosen skin from fleshy side of each chicken leg to form pocket, leaving skin attached at edges.
• Spread remaining chutney under skin.
• Smooth skin over chutney.
• Sprinkle with remaining salat and pepper.
• Place, skin side down, on greased grill over medium heat; close lid and cook, turning once, for 45 minutes or until juices run clear when chicken is pierced.
• (can be cooked on broiler pan, under broiler in oven, about 6 inches from heat.) To serve:Slice butter log into 4 coins; place 1 on each leg.

CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY

Steps:

• Heat the oil in a large saucepan over a medium heat.
• Fry the garlic and ginger paste for a couple of minutes.
• Stir in the chili and onion and fry for about 5 minutes, until soft.
• Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
• Fry for another few minutes stirring continuously.
• Stir in the chicken and coriander and mix until evenly coated.
• Set the pan aside.
• In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
• Carefully seal the sides with your fingers, being careful not to touch the pan.
• Cook for a few minutes on each side until crisp and golden brown.
• Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
• Enjoy!

SWEET TOMATO CHUTNEY

Steps:

• Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
• In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
• Bring to a boil.
• Add puree from blender.
• Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
• (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
• You may need to lower the heat as the liquid diminishes.
• You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
• If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
• Add the almonds and the raisins.
• Simmer, stirring, another 5 minutes.
• Turn heat off and allow to cool.
• Bottle.
• Keep refrigerated.