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INGREDIENTS
Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
INGREDIENTS FOR PARATHA
White Flour ½ kg
Ghee 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Luke warm water to knead
METHOD
Cook chicken breast with ½ cup water and jalfrezi spice mix. Remove cool and chop coarsely. Chop together onion, coriander, mint and green chilies, mix in the chicken, make 6 to 8 balls from the dough, ¼ plate size, spread with ghee, sprinkle flour, roll like Swiss roll, make into paeda again, roll to dinner plate size, fill filling in 1 roti, spread with 2nd roti on top, seal well, fry on tawa, adding ghee till crisp and golden, serve with raita.
