Smashed Butter Chicken Paratha

Serves 4
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Directions

  1. 1Mix the minced meat with the fresh herbs, tomato puree, garlic and fresh ginger.
  2. 2Mix the minced meat with the fresh herbs, tomato puree, garlic and fresh ginger.
  3. 3Mix the minced meat with the fresh herbs, tomato puree, garlic and fresh ginger.
  4. 4For the fresh salad, finely chop the tomatoes into cubes and mix with the red onion.
  5. 5For the fresh salad, finely chop the tomatoes into cubes and mix with the red onion.
  6. 6For the fresh salad, finely chop the tomatoes into cubes and mix with the red onion.
  7. 7Add chili, lime juice and olive oil.
  8. 8Add chili, lime juice and olive oil.
  9. 9Add chili, lime juice and olive oil.
  10. 10Mix well and continue with the raita.
  11. 11Mix well and continue with the raita.
  12. 12Mix well and continue with the raita.
  13. 13For this, mix Greek yogurt with finely chopped cucumber cubes and mint.
  14. 14For this, mix Greek yogurt with finely chopped cucumber cubes and mint.
  15. 15For this, mix Greek yogurt with finely chopped cucumber cubes and mint.
  16. 16Then spread 1 tablespoon of the mixture over the paratha.
  17. 17Then spread 1 tablespoon of the mixture over the paratha.
  18. 18Then spread 1 tablespoon of the mixture over the paratha.
  19. 19Make sure all sides are well covered with the mixture.
  20. 20Make sure all sides are well covered with the mixture.
  21. 21Make sure all sides are well covered with the mixture.
  22. 22Then bake it golden brown and crispy in a pan.
  23. 23Then bake it golden brown and crispy in a pan.
  24. 24Then bake it golden brown and crispy in a pan.
  25. 25Serve the parata with the fresh tomato salad.
  26. 26Serve the parata with the fresh tomato salad.
  27. 27Serve the parata with the fresh tomato salad.
  28. 28Garnish with raita, coriander and a squeeze of lime juice.
  29. 29Garnish with raita, coriander and a squeeze of lime juice.
  30. 30Garnish with raita, coriander and a squeeze of lime juice.

Ingredients

  • 4 8 diepvriesparatha
  • 4 8 diepvriesparatha
  • 4 8 diepvriesparatha
  • 400 gr kipgehakt
  • 400 gr kipgehakt
  • 400 gr kipgehakt
  • 1 tl garam masala
  • 1 tl garam masala
  • 1 tl garam masala
  • 1.5 tl komijnpoeder
  • 1.5 tl komijnpoeder
  • 1.5 tl komijnpoeder
  • 1 tl kurkuma
  • 1 tl kurkuma
  • 1 tl kurkuma
  • 1.5 tl chilipoeder
  • 1.5 tl chilipoeder
  • 1.5 tl chilipoeder
  • 1 teentje knoflook
  • 1 teentje knoflook
  • 1 teentje knoflook
  • 1 cm gember
  • 1 cm gember
  • 1 cm gember
  • 1 el tomatenpuree
  • 1 el tomatenpuree
  • 1 el tomatenpuree
  • 4 tomaten
  • 4 tomaten
  • 4 tomaten
  • 1 kleine rode ui
  • 1 kleine rode ui
  • 1 kleine rode ui
  • 1 limoen
  • 1 limoen
  • 1 limoen
  • bosje koriander
  • bosje koriander
  • bosje koriander
  • 1 groene chili (optioneel)
  • 1 groene chili (optioneel)
  • 1 groene chili (optioneel)
  • 300 ml Griekse yoghurt
  • 300 ml Griekse yoghurt
  • 300 ml Griekse yoghurt
  • Handje verse munt
  • Handje verse munt
  • Handje verse munt
  • 0.5 komkommer
  • 0.5 komkommer
  • 0.5 komkommer

Equipment

bowlknifepan

Tips

  • Divide 1 tablespoon of the mixture over a paratha.
  • Make sure all sides are well covered with the mixture.
  • Serve the paratha with the fresh tomato salad raita, coriander and a squeeze of lime juice.