Sure, I’ll provide you with a detailed recipe for Frozen Creamy Tikka Paratha. This is a flavorful and convenient dish that combines the goodness of tikka masala with a creamy filling, all wrapped up in a paratha. Please note that the following recipe is just a suggestion, and you can adjust the ingredients and quantities to suit your taste.
Frozen Creamy Tikka Paratha Recipe
Ingredients:
For the Tikka Filling:
- 250g boneless chicken, cut into small pieces
- 1 cup thick yogurt
- 2 tablespoons tikka masala powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons vegetable oil
For the Creamy Filling:
- 1 cup paneer (cottage cheese), crumbled
- 1/2 cup heavy cream
- 1/4 cup cashews, soaked and ground to a paste
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For the Paratha Dough:
- 2 cups whole wheat flour
- Water (as needed)
- Salt to taste
- Ghee or oil (for cooking)
Instructions:
For the Tikka Filling:
- In a bowl, mix yogurt, tikka masala powder, ginger-garlic paste, turmeric powder, red chili powder, and salt to form a marinade.
- Add chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 2 hours, or overnight in the refrigerator.
- Heat oil in a pan and cook the marinated chicken until fully cooked and slightly charred. Set aside.
For the Creamy Filling:
- In a separate bowl, combine crumbled paneer, heavy cream, cashew paste, garam masala, and salt. Mix well to form a creamy filling.
For the Paratha Dough:
- In a mixing bowl, combine whole wheat flour, salt, and water to form a soft dough. Knead well and let it rest for 15-20 minutes.
- Divide the dough into small balls and roll each ball into a small disc.
- Place a spoonful of the tikka filling on one half of the disc, followed by a spoonful of the creamy filling.
- Fold the other half of the disc over the fillings and seal the edges to form a stuffed paratha.
- Roll out the stuffed paratha gently using a rolling pin.
Cooking:
- Heat a griddle or non-stick pan. Place the rolled paratha on it.
- Cook each side with ghee or oil until golden brown spots appear.
- Remove from the pan and repeat the process for the remaining parathas.
Serving:
- Garnish the Frozen Creamy Tikka Parathas with fresh coriander leaves.
- Serve hot with yogurt or your favorite chutney.
Note: To freeze the parathas, let them cool completely and then stack them with parchment paper in between each paratha. Store in a ziplock bag and freeze. When ready to eat, simply heat in a pan or microwave until warmed through.
Enjoy your delicious Frozen Creamy Tikka Parathas!
