Aloo Parata and Chicken Tikka Masala


This past week was my daughters 21st birthday (Where did the time go!:(….,) so this post is one of her favorites—Aloo Parata and Chicken Tikka Masala ( also can be called Butter Chicken/Chicken Makhani)

Aloo Parata

Ingredients:

2 cups chapathi flour or Atta ( can use whole wheat flour as a substitute)

1 tbs oil

1 tsp salt

Water to make a dough

1 large Potato, boiled and mashed

2 green chilies, minced

1 tsp grated ginger

1/4 tsp cumin pdr

2 tsp chopped cilantro

Salt to taste

Method:

Combine flour, salt water and oil and knead well. Coat dough with a little oil and cover with a wet paper towel. Keep aside for 20-30 mts. Into mashed potato add green chili, grated ginger, cumin pdr cilantro leaves and salt.

Take dough and knead again. Make golf ball size balls. Roll out into a 2 inch disc, add a spoon of potato filling and pinch ends together to encase filling. Apply little oil to rolling surface and roll out gently into a flat round disc. Heat a skillet and grease lightly with oil or vegetable spray. Cook parata on both sides until slightly brown. Press with spatula to make it puff up slightly.Top with a little butter and serve with any curry.

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 Chicken Tikka Masala

Ingredients:

4-5 boneless, skinless chicken thighs, chopped into small pieces

2 tbsp.  tandoori masala ( usually can find in the international section of grocery store)

1 cup plain yogurt

2 tomatoes

2 tsp ginger-garlic paste

2-3 green chilies

1/2 tsp sugar

1/2 tsp Hing or asafetida (may omit if can’t find it)

2  tbs butter + 2 tbs oil

1 large onion, chopped

2 tsp chili powder (or to taste)

2 tsp Paprika

1 tsp cumin

1 tsp garam masala powder

1/2 tsp turmeric

Whole garam masala-5-6 cloves, 2-3 cardamom, 1 cinnamon stick, 1 tsp cumin seeds, 1 bay leaf

salt to taste

2 tbs Methi leaves (can substitute with cilantro leaves)

pint of whipping cream or half and half

Method:

Into chicken add tandoori masala and yogurt and set aside for 15 mts. The place on a flat baking sheet and bake  at 35o for about 15 mts. The switch to broil and let chicken brown a bit.

Puree tomatoes, ginger-garlic paste, green chilies, sugar and hing. In a sauce pan add butter and oil then add the whole garam masala spices. Then add chopped onions. Sauté for a few minutes and add tomato puree mixture. Allow to cook well. May take 10 minutes. Should see the oil rising to the surface a bit. Add spice powders, salt and methi leaves. Fry for a minute and add chicken. Cover and cook until done. Add half and half/cream at the end and heat. Remove from stove. May sprinkle a little garam masala at the end and chopped cilantro leaves. Serve with Parata or Rice

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