Best 4 Butter Chicken Parathas With Sweet Tomato Chutney Recipes
Are you looking for a dish that combines the savory flavors of butter chicken parathas with the sweet and tangy taste of tomato chutney? This article will take you on a culinary journey to discover the perfect combination of flavors and textures that will tantalize your taste buds. We'll explore the art of preparing succulent and aromatic butter chicken parathas, complemented by the vibrant and flavorful tomato chutney. Get ready to embark on a delicious adventure as we unveil this delightful recipe that will leave you craving for more.
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LACHHA PARATHAS
Flatbreads have always been a staple for Chopped judge and chef Maneet Chauhan. Every Sunday when she was growing up in Ranchi, India, her mom made parathas for brunch alongside homemade butter, pickles and yogurt, and her family also packed the whole-wheat flatbreads on train trips. "There's a joke in my family that my sister fed me a bite of aloo paratha before I even started on solids," says Maneet. "That's how my love story with food really began." Maneet has continued the tradition of making paratha, plus naan and poori, at home with her husband, Vivek Deora, and children Shagun, 10, and Karma, 6. "The kids get involved - the dough is like Play-Doh to them," she says. "The versatility of paratha is amazing - I love it with a hearty goat curry, and my kids even eat it with ketchup."
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 6 parathas
Number Of Ingredients 5
Steps:
- Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes.
- Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.
- Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats.
- Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough.
- Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined.
CHICKEN WITH CHUTNEY BUTTER
Mmmmmm!!! Another from the Canadian chicken farmers. wonderful taste. I sometimes use a spiceyer chutney (Mango Mustard Chutney from Chatty's Indian spices inc.HOT, but soo good! only need a tiny amount)
Provided by Derf2440
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In mini-chopper, blend butter, 1 tablespoon of the chutney, coriander and half each of the salt and pepper.
- Scrape onto plastic wrap and shape into small log; twist ends of wrap to seal.
- Refrigerate for at least 1 hour or until firm.
- Using finger, loosen skin from fleshy side of each chicken leg to form pocket, leaving skin attached at edges.
- Spread remaining chutney under skin.
- Smooth skin over chutney.
- Sprinkle with remaining salat and pepper.
- Place, skin side down, on greased grill over medium heat; close lid and cook, turning once, for 45 minutes or until juices run clear when chicken is pierced.
- (can be cooked on broiler pan, under broiler in oven, about 6 inches from heat.) To serve:Slice butter log into 4 coins; place 1 on each leg.
Nutrition Facts : Calories 363.6, Fat 26, SaturatedFat 9.3, Cholesterol 153.9, Sodium 318.3, Carbohydrate 0.1, Protein 30.4
CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY
Here's what you need: oil, garlic ginger paste, red chili, onion, tomato, chili powder, turmeric, garam masala, salt, pepper, chicken, fresh coriander, parathas
Provided by Ellie Holland
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat.
- Fry the garlic and ginger paste for a couple of minutes.
- Stir in the chili and onion and fry for about 5 minutes, until soft.
- Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
- Fry for another few minutes stirring continuously.
- Stir in the chicken and coriander and mix until evenly coated.
- Set the pan aside.
- In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
- Carefully seal the sides with your fingers, being careful not to touch the pan.
- Cook for a few minutes on each side until crisp and golden brown.
- Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 36 grams, Sugar 3 grams
SWEET TOMATO CHUTNEY
From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.
Provided by evelynathens
Categories Chutneys
Time 2h5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
- In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
- Bring to a boil.
- Add puree from blender.
- Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
- (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
- You may need to lower the heat as the liquid diminishes.
- You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
- If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
- Add the almonds and the raisins.
- Simmer, stirring, another 5 minutes.
- Turn heat off and allow to cool.
- Bottle.
- Keep refrigerated.
Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4
Tips:
- For the perfect paratha dough, use a combination of all-purpose flour and whole wheat flour. This will give the parathas a nice balance of flavor and texture.
- When rolling out the parathas, make sure to use a light touch. Over-rolling will make the parathas tough.
- Cook the parathas on a hot griddle or tawa. This will help them cook evenly and prevent them from sticking.
- Serve the parathas hot with your favorite curry or chutney. They can also be enjoyed on their own as a snack.
- To make the sweet tomato chutney, use ripe tomatoes. This will give the chutney a sweeter, more flavorful taste.
- Feel free to adjust the amount of sugar and vinegar in the chutney to your liking.
- For a spicier chutney, add a pinch of cayenne pepper or red chili powder.
- The sweet tomato chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Butter chicken parathas with sweet tomato chutney is a delicious and satisfying meal that is perfect for any occasion. The parathas are soft and flaky, while the butter chicken is rich and flavorful. The sweet tomato chutney adds a refreshing sweetness and tanginess that balances out the richness of the butter chicken. This dish is sure to be a hit with everyone who tries it.
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