CHICKEN TIKKA AND RUMALI ROTI

 

Prep Time : 25 mins
Cooking Time : 60 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
Catch red chilly powder - 1 tbsp
Catch turmeric powder - 1/4 tsp
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Catch salt - to taste
Oil - 4 tbsp

For rumali roti

Wheat flour  -  1.5 cup
All purpose flour   -  1/2 cup
Milk  -  1/2 cup
Catch salt  -  to taste
Oil  -  2 tsp




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 rumali roti

For rumali roti

Take a large bowl mix together wheat flour,all purpose flour,milk,salt and oil.
Make a soft dough with the help of little water.
Cover with muslin cloth and keep aside for 30 mins.
Divide the dough into ten lemon size balls.
Now roll this using rolling pin to make thin roti.
Heat the kadai for 1 - 2 mins.
Now turn the kadai and heat for one mins.
Place the rumali roti on the kadai.
To see the bubbles on the roti.
After one mins flip it the other side to cook.
Spread butter and garnish with coriander leaves.
Serve with chicken  tikka.