Murgh Adraki And Mughlai Paratha by Chef Mehboob

Ingredients for Murgh Adraki:

• Chicken 1 kg
• Chickpea flour 3 tbsp
• Onion 2
• Ginger paste 1-1/2 tsp
• Black pepper whole 5-6
• Bay leaf 1
• Cardamom 2
• Clove 3-4
• Cinnamon 2
• Oil 3/4 cup
• Ginger 2 tbsp
• Tomato 4
• Red chilli powder 1 tbsp
• Turmeric powder 1 tsp
• Garam masala powder 1 tsp
• Fresh cream 1/2 cup
• Salt to taste
• Ginger/Coriander for garnish

Method:

1. Heat oil in a pot, add clove, cardamom, black pepper whole, cinnamon and bay leaf and fry it for 1 minute.
2. Then add onion paste and do light brown. Add ginger paste and chopped ginger and fry it for 1 to 2 minutes.
3. Then add tomato puree. Together add salt, red chilli powder, turmeric powder and garam masala and mix it.
4. Cover the pot and cook on middle flame for 10 to 15 minutes.
5. In one karahi pan, roast chickpea flour until light brown.
6. Now add chicken in tomato masala and fry for 10 to 15 minutes. Then add roasted chickpea flour and mix it.
7. Lastly, add cream and 1 cup water, mix it and boil 1 to 2 times on low flame.
8. Take out in dish. Decorate with Julian ginger and fresh coriander and serve it.

Ingredients for Mughlai Paratha:

• Semolina 1/4 cup
• Brown flour 1-1/2 cup
• Flour 1-1/2 cup
• Milk 1/2 cup
• Oil 3/4 cup
• Salt to taste
• Oil as required

Method:

1. In one bowl, mix brown flour, flour, semolina, salt, oil and milk well and knead it.
2. After it, cover with cloth and leave for approx 30 minutes.
3. Now make same types of balls of kneaded flour, roll it and make rotiyan in shape of circle.
4. Put some oil on hot tawa and cook on both sides.
5. Heat oil in one pan and shallow fry roasted parathay.
6. Serve hot with vegetable curry or yogurt.