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You are here: Home » Recipes » Murgh Bowli Handi with Tawa Roti or Lachcha Paratha Recipe

Murgh Bowli Handi with Tawa Roti or Lachcha Paratha  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Murgh Bowli Handi with Tawa Roti or Lachcha ParathaMurgh Bowli Handi with Tawa Roti or Lachcha Paratha

Chef

:Meraj Ul Haque, Team India

Recipe Servings

:4

Recipe Cook Time

:1 Hour
..................................................................

Chicken cubes stirred in with assorted veggies and masalas, cooked perfect.

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Ingredients

  • 1 cup desi ghee/oil

    200 gms boneless chicken cubes

    2 Tbsp garlic, chopped

    4 Tbsp onion, chopped

    2 Tbsp tomato, chopped

    1 tsp red chilli powder

    Salt to taste

    1 Tbsp coriander powder

    2 yellow bell peppers

    2 red bell peppers

    1 tin artichokes

    1 bunch asparagus

    200 g baby corn

    1 Tbsp green coriander, chopped

    1 Tbsp ginger, chopped

    1/2 bunch mint

    50 g cashew paste

    100 ml cream

    4 green chillies

    1 pinch garam masala powder

    1 tsp black peppercorn, crushed

    1 pinch kasoori methi powder

    1 tsp cumin powder, roasted

    Juice of 2 lemons

    Note: If tinned artichokes or asparagus is unavailable, 100g baby potatoes can be used instead.


    For tawa roti or lachcha parantha:

    1/2 kg wheat flour       

    1/2 cup ghee          

    Salt to taste

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.

Key Ingredients: Clarified Butter, Vegetable Oil, Dried Fenugreek Leaves, Whole Wheat Flour, Cream, Cashew Nuts, Chicken, Garlic, Onion, Tomato, Red Chilli, Salt, Coriander Powder, Tomato, Bell Pepper, Artichoke, Asparagus, Baby Corn, Coriander Leaves, Ginger, Mint Leaves


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