Murgh Bowli Handi with Tawa Roti or Lachcha Paratha Recipe
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Chicken cubes stirred in with assorted veggies and masalas, cooked perfect.
- Total Cook Time1 hr 20 seconds
- Prep Time 20 seconds
- Cook Time1 hr
- Recipe Servings4
- Medium
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.