Chicken tikka masala Dosa
INGREDIENTS
TIKKA MASALA
For marinating chicken.....Chicken boneless pieces - 250 g or 1 cup (cubed)
Lemon juice - 1 tsp
Curd - 2 tbsp
Ginger garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1tsp
For the gravy....
Chopped garlic - 2 pods
Chopped ginger - 1 tsp
Tomato paste - 4 tbsp
Cream -2 tbsp(optional for dosa filling)
- Marinate the chicken cubes with the above ingredients by adding a little salt and keep refrigerated.
- Heat 3 tbsp oil in a pan and fry the chicken cubes in high flame. Stir continuously.
- Now minimize the flame and fry for few more minutes in a medium flame. Drain the excess oil and keep the fried chicken aside.
- Heat 2 tbsp butter in a kadaai and when the bubbles start, add chopped garlic and ginger.
- Saute for few minutes and add the tomato paste.
- Make the heat medium low and stir well until it gets mixed with the butter mixture.
- When the color changes to dark red, add the cream and mix well.
- Now put the fried chicken to this gravy and cook for few minutes until the gravy is get absorbed by the chicken.
- Garnish with sliced carrot and cabbage.
DOSA
INGREDIENTS
Urad dal -1 cup
Parboiled rice and regular rice - 2 cups(1 cup each)
Rice flakes (optional) -2 tbsp (makes dosa crispy but soft)
Fenugreek (optional) -1 tsp
Cooked rice (makes dosa soft) -4 tbsp
PREPARATION
- Soak the daal and rice for 4 hours in separate bowls.
- Then grind them together well along with rice flakes, fenugreek, and cooked rice.
- Pour into a big bowl and mix well.
- Put salt and keep overnight( at least 6 hours).
- Heat the pan and make thin big dosas and put the tikka masala as the filling.
- Serve hot with coconut chutney, sambar and red chili chutney.
