Butter Chicken Roll Of Delhi
Butter Chicken Roll Of Delhi
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup water, as needed for kneading
For the Chicken Marination
- 1 pound boneless chicken pieces, cut into 1-inch pieces
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon salt
- 2 tablespoons curd, (yogurt)
For the Butter Chicken Gravy
- 2 tablespoons butter
- 1 onion, medium, chopped
- 1 tomato, medium, chopped
- 1/4 cup cashew nuts
- 1/2 cup water, as needed for cooking and blending
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon salt
- 1/4 cup cream
For Assembling the Roll
- 1/2 onion, medium, thinly sliced
- 1 teaspoon chat masala, or to taste
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt. Gradually add water, kneading thoroughly until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 5 min
- 2
In a separate bowl, add the boneless chicken pieces. Add ginger garlic paste, red chili powder, garam masala, salt, and curd. Mix all ingredients well to ensure the chicken is thoroughly coated. Cover the marinated chicken and let it rest for 30 minutes.
⏱️ 5 min
- 3
Heat 1 tablespoon of butter in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the chopped tomato and cashew nuts. Pour in 1/4 cup of water and cook until the tomatoes soften, approximately 8-10 minutes. Remove from heat, let it cool slightly, then transfer to a blender and blend into a smooth paste. Set aside.
⏱️ 20 min
- 4
Heat 1 tablespoon of oil in a separate pan over medium-high heat. Place the marinated chicken pieces in the hot pan and cook until they are golden brown on all sides and mostly cooked through, about 8-10 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 5
In the same pan, add the remaining 1 tablespoon of butter. Add ginger garlic paste and sauté until fragrant, about 1 minute. Stir in red chili powder, garam masala, and salt. Mix well. Pour in the blended onion-tomato-cashew paste. Add a little water (about 1/4 cup) to adjust the consistency of the gravy to your preference. Bring to a simmer.
⏱️ 8 min
- 6
Add the cream to the simmering gravy and mix thoroughly. Return the previously cooked golden brown chicken pieces to the gravy. Mix the chicken well with the creamy butter chicken gravy and let it simmer for 5-7 minutes to allow the flavors to meld. Keep warm.
⏱️ 10 min
- 7
While the gravy simmers, take a portion of the rested dough and roll it out into a thin, flat, round shape, about 6-8 inches in diameter. Heat a tawa (griddle) over medium heat. Place the rolled dough on the hot tawa. Cook on both sides, applying a small amount of oil as it cooks, until it is golden brown and cooked through, resembling a paratha. Repeat with the remaining dough portions.
⏱️ 12 min
- 8
To assemble the rolls, place a freshly cooked paratha on a clean surface. Spoon a generous amount of the prepared butter chicken filling into the center of the paratha. Add a few slices of fresh onion on top of the filling. Sprinkle chat masala over the filling. Carefully roll up the paratha tightly to form a roll. Wrap the roll in paper for serving and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Roll Of Delhi
For the Dough
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup water, as needed for kneading
For the Chicken Marination
- 1 pound boneless chicken pieces, cut into 1-inch pieces
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon salt
- 2 tablespoons curd, (yogurt)
For the Butter Chicken Gravy
- 2 tablespoons butter
- 1 onion, medium, chopped
- 1 tomato, medium, chopped
- 1/4 cup cashew nuts
- 1/2 cup water, as needed for cooking and blending
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon salt
- 1/4 cup cream
For Assembling the Roll
- 1/2 onion, medium, thinly sliced
- 1 teaspoon chat masala, or to taste
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt. Gradually add water, kneading thoroughly until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 5 min - 2
In a separate bowl, add the boneless chicken pieces. Add ginger garlic paste, red chili powder, garam masala, salt, and curd. Mix all ingredients well to ensure the chicken is thoroughly coated. Cover the marinated chicken and let it rest for 30 minutes.
⏱️ 5 min - 3
Heat 1 tablespoon of butter in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the chopped tomato and cashew nuts. Pour in 1/4 cup of water and cook until the tomatoes soften, approximately 8-10 minutes. Remove from heat, let it cool slightly, then transfer to a blender and blend into a smooth paste. Set aside.
⏱️ 20 min - 4
Heat 1 tablespoon of oil in a separate pan over medium-high heat. Place the marinated chicken pieces in the hot pan and cook until they are golden brown on all sides and mostly cooked through, about 8-10 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 5
In the same pan, add the remaining 1 tablespoon of butter. Add ginger garlic paste and sauté until fragrant, about 1 minute. Stir in red chili powder, garam masala, and salt. Mix well. Pour in the blended onion-tomato-cashew paste. Add a little water (about 1/4 cup) to adjust the consistency of the gravy to your preference. Bring to a simmer.
⏱️ 8 min - 6
Add the cream to the simmering gravy and mix thoroughly. Return the previously cooked golden brown chicken pieces to the gravy. Mix the chicken well with the creamy butter chicken gravy and let it simmer for 5-7 minutes to allow the flavors to meld. Keep warm.
⏱️ 10 min - 7
While the gravy simmers, take a portion of the rested dough and roll it out into a thin, flat, round shape, about 6-8 inches in diameter. Heat a tawa (griddle) over medium heat. Place the rolled dough on the hot tawa. Cook on both sides, applying a small amount of oil as it cooks, until it is golden brown and cooked through, resembling a paratha. Repeat with the remaining dough portions.
⏱️ 12 min - 8
To assemble the rolls, place a freshly cooked paratha on a clean surface. Spoon a generous amount of the prepared butter chicken filling into the center of the paratha. Add a few slices of fresh onion on top of the filling. Sprinkle chat masala over the filling. Carefully roll up the paratha tightly to form a roll. Wrap the roll in paper for serving and enjoy immediately.
⏱️ 5 min