Butter Chicken Paratha with Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well.
   • Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and pliable dough that is not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes.
2. 2

   Cook the Butter Chicken Filling

   • Heat butter in a pan over medium heat. Once melted, add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides.
   • Add the cashew paste, turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 2-3 minutes, stirring continuously.
   • Add the boiled and shredded chicken, 0.75 tsp salt, and sugar. Mix thoroughly and cook for 5-7 minutes, until the mixture becomes very thick and dry.
   • Turn off the heat. Stir in the fresh cream, crushed kasuri methi, and chopped coriander leaves. Mix well and transfer the filling to a plate to cool down completely.
3. 3

   Stuff and Roll the Parathas

   • Once the dough has rested and the filling is cool, divide both into 8 equal portions.
   • Take one portion of dough, roll it into a ball, and flatten it slightly. Dust with dry atta and roll it into a small circle of about 4 inches in diameter.
   • Place one portion of the chicken filling in the center of the circle.
   • Carefully bring the edges of the dough together, pleating as you go, and seal the top to form a stuffed ball (potli).
   • Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch circle. Apply gentle and even pressure to prevent the filling from oozing out.
4. 4

   Cook the Parathas

   • Heat a tawa or a flat skillet over medium heat.
   • Place the rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until small bubbles appear on the surface.
   • Flip the paratha. Apply about 1 tsp of ghee to the half-cooked side and spread it evenly.
   • Flip again after 30-40 seconds. Apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown with crispy spots.
   • Each paratha should take about 3-4 minutes to cook. Repeat the process for all remaining parathas.
5. 5

   Serve

   • Serve the hot Butter Chicken Parathas immediately with a side of plain yogurt, mint raita, or your favorite pickle.