Butter Chicken Roll
This butter chicken roll is made with our creamy butter chicken masala curry, topped with your favorite vegetables and chutneys, wrapped in a flakey paratha roll.
Ingredients
Butter Chicken Masala
- 1-1 ½ lb Chicken breast cut into bitesized pieces
- 2 tablespoons Tandoori masala store-bought or homemade see below
- 7-10 almonds blanched
- 7 -10 cashews
- 1 tablespoon Sesame seed
- 1 tablespoon Poppyseeds
- ½ cup Tomato crushed or 1 fresh tomoato chopped
- 4-6 tablespoons Ghee Clarified Butter or butter or oil
- ½ teaspoon Salt to taste
- 1 tablespoon Ginger-Garlic paste
- ½-¾ cup heavy cream or sour cream
Butter Chicken Paratha Rolls
- 6-8 parathas frozen or homemade
- Butter chicken
- 1 red onion sliced
- 1/4 cup cilantro leaves
Instructions
Butter Chicken
- Grind the cashews, poppyseed, sesame seed and almonds. Add a little water if needed to make. smooth paste.
- To a pan on low heat, add ginger-garlic paste and cook for couple of minutes.
- Increase to medium heat, add boneless chicken pieces, and cook until no longer pink.
- Add 2 tablespoons of the tandoori masala, and cook for a few minutes.
- Add crushed tomatoes, cashew paste. Mix well. If using sour cream add it now.
- Simmer on low heat for 20-30 minutes. Stir in the heavy cream and turn off the heat.
Butter Chicken Paratha Rolls
- Heat the fresh or frozen parathas (flakey flatbread).
- In the middle of the paratha add butter chicken masala.
- Top with sliced red onions, and cilantro.
- Roll the paratha as a roll and serve.