Butter Chicken is also called as Murgh Makhani in Hindi, the most popular dish to emerge from India .We have twisted it in the form of Rolls for evening snacks or party starter. A delicious way to rolled together creamy and rich Butter Chicken in Paratha.
Butter Chicken Rolls are a delicious and flavorful Indian-inspired dish that combines tender chicken pieces smothered in a rich and creamy tomato-based sauce wrapped in a warm, crispy roll. This dish is a perfect appetizer or main course, bursting with a blend of spices, including cumin, coriander, garam masala, and turmeric. The chicken is marinated in a blend of yogurt, ginger, garlic, and spices, which is then grilled to perfection and mixed with a creamy kasuri methi (dried fenugreek leaf) and tomato sauce.. A perfect combination of spicy, savory, and sweet flavors, Butter Chicken Rolls are sure to become a crowd-pleaser at any party or family dinner.
Ingredients for BUTTER CHICKEN ROLL RECIPE
Steps for BUTTER CHICKEN ROLL RECIPE
BUTTER CHICKEN ROLL RECIPE
Ingredients
For Marination
300gms Boneless Chicken Cubes
1 Tbsp Hung Curd
Salt To Taste
1/2 Tsp Garam Masala Powder
1 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Ginger Garlic Paste
1 Tbsp Mustard Oil
For Gravy
1 Tsp Butter
1 Slit Green Chilli
1/2 Tsp Ginger Garlic Paste
1/2 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Coriander Powder
1/4th Tsp Cumin Powder
Water As Required
1 Tomato Puree
Salt to taste
Pinch Of Dried Fenugreek Leaves
1 & 1/2 Tbsp Fresh Cream
1 Tsp Tomato Ketchup
For Salad
1 Sliced Onion
1 Chopped Green Chilli
Few Coriander Leaves
1 Tsp Lemon Juice
For Parathas
3/4th Cup All Purpose Flour (Around 100 gms) +1/2 Cup Wheat Flour
Pinch of Salt
1 Tsp Oil
Steps
1. Marinate the chicken cubes in hung curd, salt, Garam masala powder, Kashmiri Red Chilli powder and Ginger Garlic Paste. Lastly Add Mustard oil. Mix everything well and keep it aside for 15 to 20mins. (Hung Curd- Tie some curd in a muslin cloth and keep it hanging till the water gets drain completely).
2. In a hot pan add chicken as oil was added in the marinating so NO need to add butter or oil while cooking the chicken. Saute chicken on high flame for some time later lower the flame and cover it for 3 to 4 minutes with the lid. Once the chicken is cooked, adjust the flame to high and grill the chicken till it gets slightly brown spots.
3. In another pan, add butter, slit green chillies and ginger garlic paste. Mix and sauté for some time on low flame. Add Kashmiri chilli powder, coriander powder and cumin powder. Add some water and let the masala roast. Add tomato Puree and salt to taste. Cook on low flame for 2 to 3 minutes
4. Add Grilled Chicken Tikka in the gravy and Pinch of Dried Fenugreek Leaves Fresh Cream, Tomato Ketchup and lastly add water as per the dryness of the gravy. Mix everything well and cover it with the lid for 1 to 2 minutes. Off the flame once it is ready.
5. For Salad we have mixed sliced onion,chopped green chillies, few coriander leaves and lemon juice.
6. For Parathas we have taken All Purpose Flour, Wheat Flour, pinch of salt and oil. After kneading cover the dough with moist cloth for at least 30mins. Lastly make the parathas and put it on the hot pan.
7. Fill the Chicken, Salad and pinch of Chaat Masala on the Paratha.
8. Roll them and now they are ready to serve with Evening tea.
