INGREDIENTS
- Chicken fillet 4
- Garlic Cloves 4
- Red chili flakes 1 tbsp
- Roasted and crushed cumin 1 tsp
- Chopped green coriander ½ bunch
- Ginger garlic paste 1 tbsp
- Chopped green chilies 4
- Salt to taste
- Black pepper1 tsp
- Oil to taste
- Lemons 2
- For paratha:
- Flour 2 cups
- White flour 1 cup
- Salt to taste
- Oil/ Clarified butter as required
- For Tamarind paste:
- Tamarind paste 1 cup
- Red chili powder 1 tsp
- Roasted and crushed white cumin 1 tsp
- Asafoetida 1 tbsp
- Salt to taste
Directions
TO make Tamarind Chutney, take 1 cup tamarind paste add in 1 tsp red chili, 1 tsp roasted and crushed and crushed cumin, 1 tbsp asafetida and some salt. Cook it. Boil chicken fillet with 4 garlic cloves and 2 black pepper. once boiled cut the chicken in to pieces. Now take 2 tbsp oil in the pan and add in boiled chicken, salt, 1 tsp roasted and crushed cumin, 1 tsp red chili flakes, 1 tbsp ginger garlic paste, ½ bunch chopped mint leaves, ½ bunch green coriander and 4 chopped green chilies and 4 chopped green coriander and 4 chopped green chilies. now take 2 cups wheat flour, 1 cup white flour, some salt and some oil. Make a dough and then small balls out of that dough. Roll the dough and make a rotifry in in oil with the help of wooden spoon. When it is golden brown take it out and add in 2 lemon juice. Put it on paratha. Add in tamarind chutney. Roll it and serve
