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)
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
(For Chicken Marination)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Marinate for 20 minutes.
(For Butter Chicken)
1. Heat 15 milliliters oil in a pan, add the marinated chicken in it and mix it well.
2. Cook for 8 – 10 minutes on medium heat.
3. Remove it from heat and keep aside.
4. Heat 1 tablespoon oil in a another pan, add 1 dry red chili, 1 teaspoon cumin and stir well.
5. Add 1 teaspoon ginger garlic paste and stir for 1 – 2 minutes.
6. Then, add 1 teaspoon green chili, 80 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 220 grams tomato and mix it well.
8. Saute for 5 – 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 250 milliliters water and mix it well.
10. Bring it to a boil.
11. Cover it with lid and cook for about 8 – 10 minutes on medium heat.
12. Open the lid and remove it from heat. Allow it to cool.
13. Transfer this into a blender and blend it into a puree. Keep aside.
14. 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.
15. Then, add the blended puree in it and mix it well.
16. Cook for 5 – 7 minutes on medium heat.
17. 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.
18. Add 1 tablespoon cashew paste, 1 tablespoon fresh cream and mix it well.
19. Now, add the cooked chicken and mix it again.
20. Cook for 5 – 7 minutes on medium heat.
21. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
22. Add 1 tablespoon coriander and mix it well.
23. Cook for another 3 – 5 minutes on medium heat.
24. Remove it from heat and keep aside.
(For Egg Chapati)
1. Take a ball from dough and dust it with flour.
2. Flatten it with the help of a rolling pin.
3. Place it on a hot tawa and cook on moderate heat for 2 – 3 minutes.
4. Flip it gently and brush it with ghee.
5. Flip it again and brush the other side too.
6. Cook until it turns golden brown in color from both sides.
7. Remove it from heat and keep aside.
8. In a bowl, add 1 egg, 1/8 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
9. Heat some oil in a pan, add the prepared egg mixture in it.
10. Place the prepared chapati on top of it.
11. Cook for 3 – 5 minutes on medium heat.
12. Flip it gently.
13. Cook for another 3 – 5 minutes.
14. Remove it from heat and place it on a board.
(For Butter Chicken Roll)
1. Add some lettuce on it.
2. Then, add the prepared chicken on it.
3. Now, add some onion slices on top of it.
4. Roll it tightly and cover it with aluminium foil.
5. Serve hot.
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