Butter Chicken Paratha

1. 1
   knead · ~15 min

   Knead the paratha dough.

   1.Mix whole wheat flour, 1 tsp oil, and 1 pinch of the salt in a bowl.

   2.Add water little by little and knead into a soft, smooth dough.

   3.Cover and keep aside while you make the filling.

   TIPA soft dough makes stuffing and rolling much easier.
2. 2
   mix · ~15 min

   Marinate the chicken.

   1.Combine chicken breast, yogurt, 1 tsp ginger-garlic paste, red chili powder, turmeric powder, and 1 pinch of the salt.

   2.Mix well so the chicken is coated evenly.

   3.Set aside for 15 minutes.
3. 3
   saute · ~8 min

   Cook the onion base.

   1.Heat 1 tbsp oil and butter in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add onion and cook until soft and light golden.

   4.Add the remaining ginger-garlic paste and cook until the raw smell goes away.

   TIPKeep the heat medium so the butter does not brown too fast.
4. 4
   saute · ~15 min

   Make the butter chicken filling.

   1.Add tomato, coriander powder, cumin powder, black pepper, and 1 pinch of the salt.

   2.Cook until the tomatoes break down and the mixture turns thick.

   3.Add the marinated chicken and cook, stirring often, until the chicken is fully cooked and no pink remains.

   4.Add garam masala, kasuri methi, and fresh cream, then cook until the filling is thick and almost dry.

   5.Stir in cilantro and let the filling cool completely.

   TIPThe filling must be thick and fairly dry or the parathas will tear while rolling.
5. 5
   assemble · ~15 min

   Stuff and shape the parathas.

   1.Divide the dough into 4 equal balls.

   2.Divide the cooled butter chicken filling into 4 equal portions.

   3.Roll one dough ball into a small disc, place one portion of filling in the center, and bring the edges together to seal.

   4.Dust lightly with flour and gently roll into a medium paratha.

   5.Repeat with the remaining dough and filling.

   TIPRoll gently from the center outward to keep the stuffing evenly spread.
6. 6
   fry · ~12 min

   Cook the parathas on a hot tawa.

   1.Heat a tawa or skillet over medium heat.

   2.Place one paratha on the hot tawa and cook until light spots appear.

   3.Flip, drizzle a little oil around the edges, and cook both sides until golden brown with darker spots.

   4.Cook the remaining parathas the same way.

   TIPDo not use very high heat or the outside will brown before the layers cook through.
7. 7
   serve

   Serve the butter chicken parathas hot.

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