CHICKEN TIKKA AND MISSI ROTI

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Boneless chicken pieces - 1 kg
Onion paste - 2 onion
Ginger garlic paste - 1 tbsp
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Green cardamom - 4
Whole black pepper - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Salt - to taste
Oil - 4 tbsp

For missi roti
Wheat flour    -  2 cup
Chickpea flour / besan    -  1 cup
Red chilly powder   -   1/2 tsp
Turmeric powder     -   1/2 tsp
Roasted cumin powder   -  1/2 tsp
Chopped green chilly     -  2
Chopped coriander leaves     -  1 tsp
Finely chopped spinach  -  1 cup
Baking powder - 1 tsp
Curd  -  2 tbsp
Salt    -   to taste
Clarified  butter   -    1 tbsp
Butter - 50 gms

METHOD
For chicken tikka
Wash and clean chicken pieces and marinate with salt and tandoori orange color and keep aside for 30 mins
Take a blender add onion paste,ginger garlic paste,green and black cardamom,cloves,whole black pepper,turmeric powder and red chilly powder and blend it and  marinate chicken with all these spices and now marinate with thick curd and keep aside for 3 - 4 hours.
Heat oil in a pan,add chicken pieces and cook in a slow flame for 10 mins
 When cook on one side  turn the side  and cook for 10 mins.
Serve hot with missi roti

For missi roti
Take a bowl combine all the above listed ingredients 
Add little amount of water at a time and knead into a soft dough.
Keep aside for 15 mins.
Take some dough make into a big ball and roll out into a roti size.
Heat the tawa,sprinkle some water on the other side of the roti in order to stick it to the tawa and cook it for one mins on a high flame .
After a minute, turn the tawa and cook on high flame till it gets golden brown take off the tawa.
Apply some butter over the hot missi roti and serve hot with chicken tikka.