Tuesday, 15 May 2012

Chicken Masaledar


This is a recpe I really love to make and I'm pretty sure you will too, once u've had it :)

 Warqi Paratha

3 cups flour
3 tbls oil
1 tsp salt
warm water

Knead a smooth but firm dough. Cover and let it rest at room temp for at least 2 hours.

Mix together
2 tbls flour
2 tbls ghee
1 egg white

Make small peras out of the dough. Let them rest, covered, for 20 minutes.

Roll out to medium thickness. Spread this flour/egg/ghee paste all over, like you would for paratha. Sprinkle flour over it.

Fold the paratha first in one third. Overlap with the other side, to create a strip. Then fold one side to the half and overlap with the other side to make a square.

Roll it out carefully without pressing too much and taking care to keep the square form.

Place on HOT tawa. Let the first bubbles rise. Spread normal ghee over it lightly and turn. DO NOT use any more ghee. Just turn it around, from side to side once or twice to fry from all sides.

Enjoy with curries, yoghurt or just plain tea :)


1 kilo boneless chicken, in cubes
1 tbls GG paste
1 cup yoghurt
1/2 tsp haldi
1 level tsp or to taste salt and red kashmiri mich powder
1 level tsp dhani and zeera powder
juice of one small lemon

Fry the chiclen cubes, adding lemon juice and GG paste
Once browned and done, mix all spices in the dahi and pour over the chicken
Add a glass of water, cover and let cook till gravy is as u like it.