Butter Chicken & Parotta

120Min

4Servings

780Cal

HardLevel

halal

#butter chicken#parotta#Indian cuisine#Kerala#comfort food

Equipment

mixing bowl

frying pan

chef's knife

cutting board

spatula

rolling pin

serving plate

Ingredients

Butter Chicken

chicken (boneless, skinless, cubed)

800 g

butter

50 g

olive oil

30 ml

onion (chopped)

2 pcs

garlic (minced)

4 pcs

ginger (minced)

15 g

tomato (chopped)

4 pcs

heavy cream

200 ml

garam masala

15 g

ground cumin

5 g

paprika

5 g

chili powder

3 g

turmeric

3 g

Kerala Parotta

all-purpose flour

300 g

water

150 ml

salt

5 g

sugar

10 g

butter

30 g

Instructions

Marinate the chicken

Mix chicken with spices and marinate for at least 30 minutes.

30 mintimer 30 min

Prepare parotta dough

Mix flour, water, salt, and sugar to form a soft dough, then rest.

30 mintimer 30 min

The dough should be soft and slightly sticky.

Cook the parottas

Divide dough, roll out thin, layer with butter, and cook on hot pan until flaky and golden.

20 minMedium-high heattimer 3 min

Layering with butter creates the signature flaky layers.

Cook the butter chicken base

Sauté onion, garlic, and ginger until fragrant, then add tomatoes and spices.

15 minMedium heat

Cook until tomatoes break down into a thick paste.

Simmer the chicken

Add marinated chicken to the sauce and simmer until cooked through.

20 minMedium heattimer 20 min

Stir occasionally to prevent sticking.

Finish the butter chicken

Stir in cream and butter, then simmer until the sauce thickens.

5 minLow heattimer 5 min

Do not boil after adding cream to prevent curdling.

Serve

Plate hot parottas with creamy butter chicken and enjoy.

0 min

Original recipe

YouTubeRecipe by The Joe Must Go On

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or reheat on stove with a splash of water

Parottas can be frozen separately; reheat in a dry pan to restore crispiness.

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