Murgh Bowli Handi with Tawa Roti or Lachcha Paratha Recipe

 
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Murgh Bowli Handi with Tawa Roti or Lachcha Paratha
  • Chef: Meraj Ul Haque, Team India
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chicken cubes stirred in with assorted veggies and masalas, cooked perfect.

Ingredients of Murgh Bowli Handi with Tawa Roti or Lachcha Paratha

  • 1 cup desi ghee/oil
  • 200 gms boneless chicken cubes
  • 2 Tbsp garlic, chopped
  • 4 Tbsp onion, chopped
  • 2 Tbsp tomato, chopped
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 Tbsp coriander powder
  • 2 yellow bell peppers
  • 2 red bell peppers
  • 1 tin artichokes
  • 1 bunch asparagus
  • 200 g baby corn
  • 1 Tbsp green coriander, chopped
  • 1 Tbsp ginger, chopped
  • 1/2 bunch mint
  • 50 g cashew paste
  • 100 ml cream
  • 4 green chillies
  • 1 pinch garam masala powder
  • 1 tsp black peppercorn, crushed
  • 1 pinch kasoori methi powder
  • 1 tsp cumin powder, roasted
  • Juice of 2 lemons
  • Note: If tinned artichokes or asparagus is unavailable, 100g baby potatoes can be used instead.
  • For tawa roti or lachcha parantha:
  • 1/2 kg wheat flour
  • 1/2 cup ghee
  • Salt to taste

How to Make Murgh Bowli Handi with Tawa Roti or Lachcha Paratha

  • 1.Blanch babycorn in milk and asparagus in water to soften.
  • 2.Wash and chop all the vegetables - bell peppers, artichokes, asparagus (or baby potatoes), babycorn, onion, tomatoes, garlic, ginger and green chillies.
  • 3.Heat oil in a pan. Add garlic, onion and tomato, red chilli powder, salt and coriander powder.
  • 4.Saute to make masala.
  • 5.Cook the chicken in onion masalas with cream or kaju paste and then add to curry.
  • 6.When tender and cooked, add all the veggies to the masala and stir fry.
  • 7.Add coriander, ginger, mint and green chillies.
  • 8.Also add garam masala powder, crushed peppercorn, kasoori methi powder and roasted
  • 9.cumin powder. Mix and take off heat.
  • 10.Squeeze lemon juice on top and serve.
  • For Tawa Roti or Lachcha Parantha:
  • 1.Knead the dough.
  • 2.Add ghee and salt.
  • 3.Make dough balls and flatten them.
  • 4.Fry on Tawa.
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