How To Make Roti

Ingredients :-

• 3 cups whole wheat flour
• 1 to 1.25 cups water or more if needed
• ½ to ¾ tsp salt 
• 1 to 2 tsp oil or ghee

How To Make It :-

take flour in a bowl and add a bit of water, Salt and ghee and start mixing.

adding some water to the dough in parts, begin to knead the dough.

continue to knead the dough. keep on adding water as required.

knead the dough till it becomes pliable and soft. the final dough consistency should not be very soft or hard.

now make small to medium balls of the dough. roll the balls in the palms of your hands.

flatten the ball. sprinkle some whole wheat flour to the dough ball. alternatively, you can also dust the rolling board with flour.

turn on the gas stove and put the tawa to make it hot.

while tawa is getting hot, start rolling the dough ball into a flat round circle.

once the tawa is sufficiently hot then put the roti on a hot tawa.

first cook one side. it should be less than half cooked or about one-fourth cooked.

turn and cook the other side. this should be a little bit more cooked than the first side. brown spots should be visible.

now hold the roti with a tong and keep the first side which was cooked, directly on fire. the roti will start to puff.

turn and keep the other side on fire. the roti will puff more. 
remove and apply ghee on the rotis. 

Ready To Serve

How To Make Butter Chicken

Ingredients:- 

300 gms Chicken breast boneless

Marinate:-

• 1 -2 tsp hung thick curd
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1 tsp tandoori masala
• 1/4 tsp tandoori color

Curry:- 

• 2 tblsp Butter
• 2 tsp garlic paste
• 1 green chilly sliced
• 1/2 tsp Cumin powder
• 1/2 tsp Red chilly powder
• 1 tsp Salt
• 6 or 1/2 kg Tomato
• 10 Cashewnuts
• 1 Big tblsp Tomato Ketchup
• 1/2 tsp Sugar
• 1/4 cup Water
• 1/2 cup milk
• 2 tblsp Cream
• 1/4 tsp garam masala
• 1 tsp fenugreek crushed
• Finely chopped coriander leaves

How to make it :- 

In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for at least 2 - 3 hrs.

Blanch, peel and puree the tomatoes. Keep aside.

Soak the cashew nuts for 2 - 3 hrs in hot water and then strain and grind the cashew nuts into a fine paste.

For the curry heat the pan and add butter and immediately add the garlic paste.Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.

Lower the flame and add the cashew nut paste and stir constantly.

Now add the tomato ketchup, sugar and 1/4 cup water.

Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.

Once the gravy comes to a boil add the chicken pieces. And cook for a minute.

Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well

Now add the garam masala and crushed fenugreek leaves. Mix well.

Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.

Ready To Serve.