Thursday, October 12, 2006



1 KG Chicken breasts.
2 tblspn Colmans mint sauce.
I tspn white pepper powder
2 tblspn fresh lime juice
I tblnspn sweet parika powder
1 tblspn roasted ground cumin seeds
A pinch of red food colour (powder)
1 tblspn mayyonaise
7-8 cloves crushed garlic
4-6 table spoons of cooking oil
Salt to taste
1 pkt frozen parathas
(finely sliced onions soaked in cold water- to get rid of pungency)

Chop chicken into small pieces. Stir fry with all ingredients(except food colour) till chicken is done.
You will need 2-3 pices of wood coal. Leave them on the fire while you cook the chicken. They should be glowing red by the time the chicken is done.
Add food colouring at this point sprinkled on the chicken.
Place the coal, on a square of foil, and place on chicken. Put a teaspoon of ghee (clarified butter) on the burning coals and cover with a airtight lid.
Leave for 15 minutes till smoke diperses. Remove lid, throw away foil and coal.

Cook the parathas as per instructions.
Now on each paratha, lay out a enough chicken, add a few slices of finely sliced onions, green chutney or ketchup and roll it into ...well a roll!



Creation said...

When are you going to invite me ? *those parathas look tasty*

clayfuture said...

yum yum yum yum yum!! kabab paratha rolls!! the first thing I see today morning on my PC!! making me hungry now! tauba tauba!!

Destitute Rebel said...

Looks Yummy- I want some now !!!

CG said...

when and where does the mayonnaise go?

Shaykhspeara Sha'ira said...

Bohot mazedaar hai yaar. Lekin yeh mayonnaise kahan dalte hai?

kaya said...

Yeesh! Sorry!
The mayyo is used when you are done smoking...the chicken.
Chicken breasts have a tendency to be dry, and this helps lock in moisture.
I have made corrections accordingly.