| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mughlai |
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 500 |
g |
Mincedchicken |
| 6 |
|
Green chillies |
| 4 |
|
Chopped tomatoes |
| 2 |
|
Chopped onions |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Garam masals |
| 10 |
|
Chopped cloves garlic |
| 1 |
|
2 inch piece ginger; crushed |
|
|
Salt to taste |
|
|
A handful of chopped coriander leaves |
| 4 |
tb |
Ghee. |
INSTRUCTIONS
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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Converted by MM_Buster v2.0l.
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