Butter Chicken Paratha with Sweet Tomato Chutney
Butter Chicken Paratha with Sweet Tomato Chutney
Get this quick and easy butter chicken with flatbread and tomato chutney recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Adventurous
  • Technique Simmer
  • Preparation Time 45 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 3 - 4 servings
As seen on Spice Goddess
Ingredients
  • 2 cups whole wheat flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • A pinch of salt
  • ½ to 1 cup water
  • Flaxseed oil for brushing
  • Butter chicken
  • Sweet tomato chutney
  • Butter Chicken:
  • 2 tablespoons grapeseed oil
  • 1 small red onion, chopped
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red Chilli flakes
  • 1 teaspoon turmeric
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 large chicken breasts, boneless and skinless, cut into 1-inch chunks
  • ¼ cup low fat yogurt
  • ½ cup water
  • Sweet Tomato Chutney:
  • 2 large tomatoes, chopped
  • ½ cup sugar
  • 4 to 6 cardamom pods, cracked
  • ½ teaspoon salt
  • 1 tablespoon chopped cilantro
  • 1 tablespoon minced red onion
Method
  1. Combine flour, cumin, coriander, salt and water in a large bowl and mix with hands until it begins to form a ball. If it there is excess flour and it seems dry, add more water
  2. Knead until it has a smooth consistency, like pizza dough. The dough should be soft and smooth
  3. Divide it into 12 equal sized pieces and roll each into a smooth ball. Pat a ball into a disc and then place it on a floured surface and roll it out into a very thin circle approximately 6-inches in diameter, like a tortilla
  4. Place 1/2 cup of filling onto a disc and then roll out a second ball and place it over the butter chicken
  5. Lightly go over the paratha with the rolling pin to seal it, taking care not to push the filling out of the edges. Continue to roll and fill remaining parathas
  6. Place a non-stick pan over medium-low heat and gently place a paratha into it
  7. Brush the top with a little of the oil and let it cook for a minute, until the dough begins to bubble and turn brown
  8. Flip the paratha, oil it lightly and continue to cook it until it's golden and crispy
  9. Brush top with a little more of the oil and repeat process for remaining parathas. Serve with Sweet Tomato Chutney
  1. Butter Chicken:
  2. Put a large skillet over medium-high heat and add oil.
  3. When it starts to get hot, add the onion, garlic and ginger and cook for 4 minutes, until onion is golden.
  4. Add the tomato paste, spices, sugar and salt and cook for 2 minutes. Add the chicken and stir well to coat it.
  5. Add the yogurt and water and stir and cook until the chicken is done, about 8-10 minutes. Let cool and then shred it using a fork, or your fingers.
  1. Sweet Tomato Chutney:
  2. Put tomatoes, sugar, cardamom and salt into a saucepan over high heat and bring to a boil.
  3. Reduce heat to low and simmer gently for 45 minutes-1 hour, until it has reduced and thickened significantly. Let cool slightly and stir in cilantro and onion.

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