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Mughlai Chicken Parathas


•500 gm minced chicken
•250 gm wheat flour
•6 green chillies
•4 tomatoes chopped
•10 chopped cloves garlic
•¼ Ginger chopped
•4 tablespoon butter
•1 teaspoon chilli powder
•4 teaspoon garam masala
•Salt to taste
•Chopped coriander leaves
•Oil for the parathas

First of all, heat butter fry garlic and ginger, put in minced chicken mix well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and the butter begins to separate, add onions, chillies and chopped coriander leaves and set aside to cool.

For stuffing in the parathas:

First take 250 gm of wheat flour, rub in some oil and 1/12 teaspoon salt and add some water to make a dough. Knead well till it is smooth and pliable. Roll it out into a long roll about 2 inches in diameter. Cut into pieces of equal size and flatten it. Fill in the chicken mixture, put another flattened piece on the first and weld the edges. Now flatten and roll out with a rolling pin into a round shape and twice as large as the cut out circles. Shallow fry on a griddlew on both sides till light brown in colour.


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