Butter Chicken Roll
Servings - 2 - 3
INGREDIENTS
(For Dough)
All purpose flour - 200 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 100 milliliters
(For Chicken Marination)
Boneless chicken - 450 grams
Salt - 1 teaspoon
Paprika - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 15 milliliters
(For Butter Chicken)
Oil - 30 milliliters, divided
Dry red chili - 1
Cumin - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 80 grams
Tomato - 220 grams
Water - 250 milliliters
Oil - 1 tablespoon
Butter - 1 tablespoon
Green cardamom - 2 pods
Cloves - 2 pods
Cinnamon stick - 1
Bay leaf - 1
Salt - 1 teaspoon
Paprika - 1 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Sugar - 1/2 teaspoon
Cashew paste - 1 tablespoon
Fresh cream - 1 tablespoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
(For Egg Chapati)
Oil - for brushing
Egg - 1
Salt - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Oil - for brushing & frying
(For Assembling)
Lettuce - to taste
Onion slices - to taste
PREPARATION
(For Dough)
- In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
- Rest the dough for 20 minutes.
(For Chicken Marination)
- In a mixing bowl, add all the ingredients and mix it well.
- Marinate for 20 minutes.
(For Butter Chicken)
- Heat 15 milliliters oil in a pan, add the marinated chicken in it and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Remove it from heat and keep aside.
- Heat 1 tablespoon oil in a another pan, add 1 dry red chili, 1 teaspoon cumin and stir well.
- Add 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
- Then, add 1 teaspoon green chili, 80 grams onions and fry till translucent or until it turns golden brown in color.
- Now, add 220 grams tomato and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Add 250 milliliters water and mix it well.
- Bring it to a boil.
- Cover it with lid and cook for about 8 - 10 minutes on medium heat.
- Open the lid and remove it from heat. Allow it to cool.
- Transfer this into a blender and blend it into a puree. Keep aside.
- Heat 15 milliliters oil, 1 tablespoon butter in a skillet, add 2 pods green cardamom, 2 pods cloves, 1 cinnamon stick, 1 bay leaf and stir well.
- Then, add the blended puree in it and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon sugar and mix it well.
- Add 1 tablespoon cashew paste, 1 tablespoon fresh cream and mix it well.
- Now, add the cooked chicken and mix it again.
- Cook for 5 - 7 minutes on medium heat.
- Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
- Add 1 tablespoon coriander and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat and keep aside.
(For Egg Chapati)
- Take a ball from dough and dust it with flour.
- Flatten it with the help of a rolling pin.
- Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
- Flip it gently and brush it with ghee.
- Flip it again and brush the other side too.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat and keep aside.
- In a bowl, add 1 egg, 1/8 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
- Heat some oil in a pan, add the prepared egg mixture in it.
- Place the prepared chapati on top of it.
- Cook for 3 - 5 minutes on medium heat.
- Flip it gently.
- Cook for another 3 - 5 minutes.
- Remove it from heat and place it on a board.
(For Butter Chicken Roll)
- Add some lettuce on it.
- Then, add the prepared chicken on it.
- Now, add some onion slices on top of it.
- Roll it tightly and cover it with aluminium foil.
- Serve hot.
