Butter chicken and Garlic Wheat Kulcha

Butter Chicken 

Ingredients:

  For the Marinade:

    Half kg chicken

    2 tsp tandoori powder 

    1 tsp turmeric powder

    1 tsp chilli powder

    Salt

    2 tbsp yoghurt

    1 tsp ginger garlic paste

Other ingredients:

    2 chopped onions

    5 garlic flakes

    Half inch ginger

    1 tbsp butter

    1 cup tomato puree

    2 tsp red chilli powder

    3 tsp garam masala powder 

    Salt

    2 tbsp cashew paste

    2 tbsp fresh cream

    Coriander leaves to garnish

Method:

• Marinate the chicken with tandoori powder, turmeric powder, chilli powder, salt, yoghurt and ginger garlic paste and keep it for 5-6 hrs (preferably overnight) in the refrigerator. 
• Grill the chicken in an oven till done. Keep aside.
• Heat butter in a non stick kadai. Saute the chopped onions, garlic and ginger. Allow it to cool and make a smooth paste.
• Transfer the ground paste into the same pan. Add tomato puree. Saute till oil leaves the sides.
• Add the chicken, red chilli powder, garam masala powder and water. 
• Add cashew paste and fresh cream. Bring to a boil. Garnish with coriander leaves

Garlic Wheat Kulcha

Ingredients:

    2 cups of wheat flour

    1 tsp baking soda

    1/2 cup curds 

    2 tsp minced garlic 

    Chopped coriander leaves

    1 tsp oil

    Salt

    Water to knead dough

    3 tsp white sesame seeds (optional)

Method:

• Mix wheat flour, baking soda. Add curds, minced garlic, coriander leaves, oil, salt and water and make a soft dough.
• Cover and keep it for half an hour.
• Divide the dough into equal sized balls. Roll each ball into 1/4 inch thick oval rotis. Sprinkle water on one side of the roti and place it on the tawa. Sprinkle white sesame seeds on the exposed side. When you see bubbles on the surface, invert the tawa so that the kulcha is directly exposed to the flame. Cook evenly. Apply ghee on the Kulcha while serving