Butter Chicken Parathas With Sweet Tomato Chutney Recipes

BUTTER CHICKEN PARATHAS WITH SWEET TOMATO CHUTNEY

Steps:

• For the chicken: Put a large skillet over medium-high heat and add the grapeseed oil. When it starts to get hot, add the garlic, ginger and onions, and cook until the onions are golden, about 4 minutes. Add the tomato paste, cumin, garam masala, brown sugar, chili flakes, salt and turmeric, and cook for 2 minutes. Add the chicken and stir well to coat. Stir in the yogurt and 1/2 cup water and cook until the chicken is done, 8 to 10 minutes. Let cool, and then shred the meat using a fork or your fingers.
• For the parathas: Combine the flour, coriander, cumin, salt and 1/2 to 1 cup water in a large bowl and mix with your hands until it begins to form a ball. If it there is excess flour and it seems dry, add more water. Knead until it has a smooth consistency, like pizza dough. The dough should be soft and smooth. Divide the dough into 12 equal pieces and roll each into a smooth ball. Pat a ball into a disc and then place on a floured surface and roll it out into a very thin circle, about 6 inches in diameter, like a tortilla.
• Place 1/2 cup butter chicken filling onto the disc, and then roll out a second ball and place it over the butter chicken. Lightly go over the paratha with the rolling pin to seal it, taking care not to push the filling out of the edges. Continue to roll and fill the remaining discs.
• Place a nonstick pan over medium-low heat and gently place a paratha into it. Brush the top with a little of the flaxseed oil and let it cook until the dough begins to bubble and turn brown, about 1 minute. Flip the paratha, oil it lightly and continue to cook it until it's golden and crispy. Brush the top with a little more of the oil. Repeat the process for the remaining parathas. Serve with Sweet Tomato Chutney.
• Put the sugar, salt, cardamom and tomatoes into a saucepan over high heat and bring to a boil.
• Reduce the heat to low and simmer gently until it has reduced and thickened significantly, 45 minutes to 1 hour. Let cool slightly and stir in the cilantro and onions.

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!

CHUTNEY CHICKEN

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.