Name: Laccha Paratha, Red Chicken Curry, Barfi recipe by Rekha Unni at BetterButter
Prep time: 75 min
Cook time: 75 min
Total time: 150 min
Yield: 4
Ingredients: For Laccha Paratha; 1 cup maida + additional for dusting and rolling; 1/2 cup wheat flour; 1/4 teaspoon baking soda(optional); half cup warm milk; water as required; half teaspoon salt; 3/4 teaspoon sugar; 1.5 tbsp ghee; Oil/Ghee to drizzle as required; For Chocolate Barfi; 200 ml condensed milk; 3.5 tbsp unsweetened cocoa powder; 1/4 cup chopped nuts; 2 tbsp sugar; 2 tbsp ghee; Handful cashews to garnish; 2 tbsp dessicated coconut (optional) to garnish; For Chicken curry; 500g Chicken; 2 onions thinly sliced; Salt to taste; 1 tsp sugar; 3 tbsp chopped coriander leaves; Water as required; For Marination; 1 tbsp Chicken masala/Garam masala; one teaspoon Kashmiri red chilli powder; one teaspoon jeera powder; 1/2 TSP fennel powder

Ingredients Serving: 4

For Laccha Paratha
1 cup maida + additional for dusting and rolling
1/2 cup wheat flour
1/4 teaspoon baking soda(optional)
half cup warm milk
water as required
half teaspoon salt
3/4 teaspoon sugar
1.5 tbsp ghee
Oil/Ghee to drizzle as required
For Chocolate Barfi
200 ml condensed milk
3.5 tbsp unsweetened cocoa powder
1/4 cup chopped nuts
2 tbsp sugar
2 tbsp ghee
Handful cashews to garnish
2 tbsp dessicated coconut (optional) to garnish
For Chicken curry
500g Chicken
2 onions thinly sliced
Salt to taste
1 tsp sugar
3 tbsp chopped coriander leaves
Water as required
For Marination
1 tbsp Chicken masala/Garam masala
one teaspoon Kashmiri red chilli powder
one teaspoon jeera powder
1/2 TSP fennel powder
1 cup yogurt
salt to taste
1 tbsp ginger garlic paste
half teaspoon turmeric
To Grind
Dry Kashmiri red chilli 9-14
Garlic 6-8 cloves
Water as required

Instructions

MIX WELL CONDENSED MILK, SUGAR AND GHEE ON LOW HEAT
ADD COCOA POWDER AND NUTS. STIR CONSTANTLY UNTIL MIXTURE THICKENS
POUR IN GREASED MOULD
GARNISH WITH DESSICATED COCONUT AND NUTS. ALLOW TO COOL COMPLETELY, REFRIGERATE UNTIL SET
DEMOULD AND CUT INTO SQUARES
IN A BOWL, MIX ALL INGREDIENTS MENTIONED UNDER MARINATION SECTION
ADD CHICKEN AND MARINATE FOR 1 HOUR
GRIND RED CHILLI, GARLIC WITH WATER TO FORM SMOOTH PUREE
HEAT OIL, ADD ONIONS AND SAUTE UNTIL GOLDEN BROWN
ADD CHICKEN WITH MARINATION AND MIX WELL. SAUTE ON HIGH HEAT FOR 2-3 MINUTES
COVER AND COOK FOR 20 MINUTES STIRRING OCCASIONALLY ON LOW HEAT
COOK UNCOVERED UNTIL WATER EVAPORATES
ADD GROUND PUREE, MIX WELL. STIR CONSTANTLY AND COOK FOR 10 MINUTES UNTIL RAW TASTE DISAPPEARS
ADD SUGAR, SALT AND WATER. BRING TO BOIL
SIMMER, COVER AND COOK FOR 10-15 MINUTES UNTIL OIL STARTS TO FLOAT ON SURFACE
ADD CORRIANDER LEAVES AND MIX WELL. CURRY IS READY
IN A BOWL,MIX FLOUR, SALT, SUGAR, BAKING SODA, GHEE WELL
ADD MILK AND KNEAD FOR 10 MINUTES TO SMOOTH DOUGH
COVER AND REST FOR 30 MINUTES
DUST SURFACE WITH FLOUR AND DIVIDE DOUGH IN EQUAL PORTIONS
ROLL INTO THIN ROTI SPRINKLE OIL AND FLOUR ON THE TOP
CREATE PLEATS BY FOLDING WITH THE HELP OF FINGERS. STRETCH THE PLEATED DOUGH AS MUCH POSSIBLE
ROLL THE PLEATED DOUGH LIKE SWISS ROLL AND GENTLY SECURE THE ENDS. FLATTEN WITH PALMS
ROLL THE PLEATED DOUGH INTO ROTI
PLACE ON HOT TAWA, COOK ON BOTH SIDES
GREASE WITH OIL OR GHEE ON BOTH SIDES.
SERVE LACCHA PARATHA HOT WITH RED CHICKEN CURRY FOLLOWED BY DELICIOUS CHOCOLATE BARFI

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