Lachha Paratha With Chicken Butter Masala Recipe

Indian cuisine · 560 calories

Lachha paratha with Chicken Butter Masala recipe

About this recipe

This delicious Lachha Paratha with Chicken Butter Masala is the perfect dinner option for a family craving rich and flavorful Indian cuisine. The flaky, multi-layered Lachha Paratha pairs wonderfully with the creamy, mildly spiced Chicken Butter Masala, creating a balanced harmony of texture and taste. The dish is crafted with moderate spices to suit a medium spice level, offering warmth and comfort while being hearty and satisfying. Ideal for a wholesome dinner, this recipe ensures a great balance of protein, carbs, and fat to complement a moderate activity lifestyle and body maintenance goals.

Ingredients

  • - Thomas Ridley Fresh British Chicken Thighs
  • 1 Kg Red Onion 1kg
  • - Petti Delicato Extra Fine Passata
  • - Amul Masti Dahi
  • - Kerrymaid UHT Whipping Cream
  • 1 L Amul Pure Ghee 1 L Tin
  • - Ginger - 100g
  • - Jalpur Cumin Seeds
  • 100 G Rajah Garam Masala
  • - Jalpur Red Chilli Powder Fine
  • 400 g Trs Turmeric Powder 400G
  • - Fenugreek Leaves Catering Size
  • 1 Ltr Ktc Sunflower Oil
  • 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
  • - Milkfood Rich Desi Ghee
  • - Tata Salt

Instructions

  1. 1. In a mixing bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it sit for 20 minutes.
  2. 2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter, then add the ginger-garlic paste and sauté until fragrant.
  3. 3. Add finely chopped onions to the pan and cook until golden brown. Stir in the tomato puree and cook for 6-8 minutes until the oil separates.
  4. 4. Add the marinated chicken to the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  5. 5. Stir in garam masala, dried fenugreek leaves, and heavy cream. Simmer for 5 minutes to combine the flavors.
  6. 6. To prepare the parathas, knead the whole wheat flour with water and a pinch of salt into a soft dough. Rest for 15 minutes.
  7. 7. Divide the dough into small balls. Roll each ball into a thin circle, spread a little ghee, fold into layers, and roll again into a thick disc.
  8. 8. Heat a flat pan and cook each paratha on both sides, brushing with ghee, until golden and flaky.
  9. 9. Serve the Lachha Parathas hot with the Chicken Butter Masala garnished with fresh cream or cilantro.