Chili Chicken Stuffed Parathas Recipe By Tasty Recipes

STUFFED PARATHA

Steps:

• Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
• Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
• Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
• Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
• Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!