Reshmi Chicken Paratha Roll
Ingredients
For Chicken Marination:
1: sesame seeds 2 tbsp
2: cashew nuts 20 or almonds
3: dry fenugreek leaves 1 & 1/2 tbsp
4: green chilli 5
5: garlic cloves 12
6: ginger 2 inch
7: cream 4 tbsp
8: boneless chicken 1 kg (cut in 1 & 1/2 inch)
9: yogurt 1/2 cup
10: black pepper powder 1 tsp
11: salt 1 & 1/2 tsp
12: cumin seeds 1 tbsp (heaped) (dry roasted & crushed)
13: garam masala powder 1 tsp
14: red chilli powder 1 tsp (heaped)
For Chutney:
1: mint 25 leaves
2: coriander 1 bunch
3: garlic cloves 7
4: green chilli 6
5: dry red chilli 7
6: lemon juice 3 tbsp
7: cumin seeds 1 tbsp (dry roasted & crushed)
8: salt 1 tsp
9: yogurt 1/2 cup
Other Ingredients:
1: oil 3 to 4 tbsp
2: Paratha (homemade or frozen)
3: mayonnaise
4: onion 1 large or medium (sliced)
Instructions
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Reshmi Chicken Paratha Roll
1: grind the sesame seeds and cashew nuts to a powder.
2: transfer the grind powder in a blender jug with dry fenugreek leaves, green chilli, garlic, ginger, cream grind to a paste.
3: in a bowl add chicken, grinned paste, yogurt, black pepper powder, salt, cumin, garam masala powder, red chilli powder mix and keep aside for 1 hour.
4: in a blender add mint, coriander, garlic, green chilli, dry red chilli, lemon juice, cumin seeds, salt grind to a paste.
5: mix half a cup yogurt and 2 tbsp of grinned chutney.
6: heat oil 3 to 4 tbsp add the chicken with the marination and cook on medium flame till the chicken is cooked (can add 1 cup of water if the chicken does not get tender).
7: add onion and mix, cook on high flame for 3 minutes.
8: place a paratha and spread mayonnaise, add the chicken mixture and the chutney roll and serve.
9: serve hot with fries and cold drinks.
