CHICKEN-MALAI-BOTI-ROLL

CHICKEN MALAI BOTI ROLL by Shireen Anwar at Masala Mornings

 

Ingredients for paratha:
Flour             2 cups
Semolina         ¼ cup
Salt             ½ tsp
Ghee             2 tbsp
Sugar             1 tbsp
Water as required     to knead the dough
Ghee             for frying

Put altogether in a bowl. Knead to medium dough. Leave to rest for 30 mins. Make balls and leave for another 15 mins. Roll the balls to a saucer size. Spread with ghee some flour. Again roll to form into a ball. Leave to rest for 10 mins. Then roll, make parathas and deep fry.

Ingredients for filling:
Boneless chicken             400 gms cut in cubes
Ginger garlic                 1 tbsp
Salt                     1 tsp
Black pepper             ½ tsp
Raw papaya grinded         2 tbsp
All spice                 ½ tsp
Chili powder                 1 tsp
Lemon juice                 2 tbsp
Roasted and crushed cumin     1 tsp
Cream                 ½ cup
Yogurt                 ½cup
Green chilies grinded         1 tsp

Method:
Marinate chicken with all the given ingredients. Put on skewers. Bake in a pre-heated oven on 180 degrees for 30 mins or pan fry in quarter cup oil. Give smoke.

Ingredients for tamarind red chutney:
Button red chilies 6 boiled in ½ cup water
Tamarind pulp ½ cup
Coriander leaves 2 tbsp
Mint leaves 6
Roasted and crushed cumin ½ tsp
Salt ½ tsp
Sugar 1 tsp

Method for chutney:
Blend altogether.

To assemble:
Put parathas on a flat surface topped with chicken malai boti, onion ringsand chutney. Roll tightly. Re roll in butter paper and serve hot.