Murg Bowli Handi with Tawa Roti or Lachcha Parantha

Method

Blanch babycorn in milk and asparagus in water to soften.

Wash and chop all the vegetables - bell peppers, artichokes, asparagus (or baby potatoes), babycorn, onion, tomatoes, garlic, ginger and green chillies.

Heat oil in a pan. Add garlic, onion and tomato, red chilli powder, salt and coriander powder.
Saute to make masala.

Cook the chicken in onion masalas with cream or kaju paste and then add to curry.

When tender and cooked, add all the veggies to the masala and stir fry.

Add coriander, ginger, mint and green chillies.

Also add garam masala powder, crushed peppercorn, kasoori methi powder and roasted
cumin powder. Mix and take off heat.

Squeeze lemon juice on top and serve.

For Tawa Roti or Lachcha Parantha:

Knead the dough.

Add ghee and salt.

Make dough balls and flatten them.

Fry on Tawa.