Chicken Malai Tikka, Pudina Paratha and Coriander Chutney

Ingredients

• 2 cup Atta (also known as whole wheat flour)
• 1 cup Mint Leaves (fresh and tightly packed)
• 8 tbsp Ghee (divided for layering and cooking)
• 1 tsp Chaat Masala
• 0.5 tsp Amchur Powder (also known as dry mango powder)
• 0.5 tsp Cumin Powder (roasted is preferred for better flavor)
• 0.25 tsp Red Chilli Powder (optional, adjust to taste)
• 1 tsp Salt (divided, or to taste)
• 1 cup Water (approximately, for kneading)

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
   • Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
   • Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Mint Filling (5 minutes)

   • While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
   • Finely chop the dried mint leaves.
   • In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3. 3

   Shape and Layer the Parathas (10 minutes)

   • After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
   • Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems included)
• 0.5 cup Mint Leaves (Packed)
• 2 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Ice Cold Water (As needed for grinding)

Instructions

1. 1

   Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

2. 2

   Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

3. 3

   Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.

4. 4

   Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.