Paratha
Butter chicken
- 2 POTATOES, peeled and cooked
- 1 CUP FLOUR
- 2 TSP SUGAR
- 1 TSP ANIS SEED
- 1 KG CHICKEN DRUM STICKS
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 80 GRAM BUTTER
- 300 GRAM TOMATO PUREE
- 1 CUP CREAM
- 1/2 CUP YOGURT
- 1 TSP PAPRIKA POWDER
- 1 TSP CHILI POWDER
- 1 TSP GARAM MASALA
Mash the potatoes with half a cup of hot water. Add the flour, sugar, anis seed an salt to taste and knead to a dough. Roll the dough out to 6 thin circles and fry them in hot oil or ghee, 1 1/2 minute per side.
Melt the butter and fry the onions and garlic a few minutes. Add the chicken and fry until it is brown on all sides. Add the cream, tomato puree, spices, pepper and salt to taste and half a cup of water and simmer for 15 minutes. Stir in the yogurt.
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