Restaurant Style Butter Chicken Recipe / Chicken Tikka Masala Recipe with step by step pictures

                                                Mye's Kitchen

Butter Chicken Recipe

Ingredients to marinade chicken

Chicken pieces ( Boneless or with bone ) – 250 grams

Kashmiri red chilli powder – 1 teaspoon

Ginger & Garlic paste – 1 teaspoon

Lemon Juice – ¼ teaspoon

Salt – ½ teaspoon

Ingredients for sauce

Butter – 3 tablespoon

Oil – 1 teaspoon

Onion large sliced – 1 number

Tomato large sliced – 1 number

Ginger sliced – 1” piece

Green Cardamom – 4 numbers

Cashewnuts – 8 numbers

Kasuri methi leaves – generous pinch

Kashmiri red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Sugar – 1 teaspoon

Salt – required

Thickened cream – ¼ cup

Restaurant style Butter Chicken 

Method

  1. Marinade chicken pieces with 1 teaspoon ginger & garlic paste, 1 teaspoon kashmiri red chilli powder, 1/4 tsp lemon juice and ½ teaspoon salt, for at least half an hour.

  2. Add 1 tablespoon butter in a pan, when butter melts add the marinated chicken pieces and fry on medium heat until chicken is 3/4^th done. Remove fried chicken to a plate and set aside.

  3. In the same pan add 1 tsp oil, add chopped onion, ginger slices, whole cardamom and cashewnuts. Sauté for few minutes on medium heat until onions turn transparent and glossy.

  4. Add kashmiri red chilli powder, coriander powder, sugar,  kasuri methi leaves and chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins or until tomatoes are cooked and mushy. Remove the pan from heat and allow the onion & tomato mixture to cool.

  5. Grind the onion & tomato mixture to a fine paste in a mixer grinder, adding very little water as required.

  6. Add 2 tablespoon butter to a sauce pan, when butter starts to melt add the ground paste and 1 cup water to the pan and bring the mixture to boil. When gravy is boiling add the fried chicken pieces to the gravy and season with required salt.

  7. Simmer the chicken pieces in boiling gravy on low heat for 7 mins or until chicken is fully cooked.

  8. Finally when the gravy is slightly thickened and chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy and stir well.

  9. Finally garnish Butter chicken curry with chopped coriander leaves and dollop of cream.

  10. Serve with basmati rice, Nan bread or Pilaf.

Chicken Tikka Masala Recipe

Vegetable Hari Biryani / Vegetarian Green Biryani

Vegetable Hari Biryani

Ingredients
Basmati rice - 2 cups
Onion chopped - 2 nos
Tomato chopped - 2 nos
Mixed vegetable chopped - 1 cup
Soya chunks - 15 nos ( optional)
Turmeric powder - 1/4 tsp
Cashew nuts - 10 nos
Cumin seeds - 1 tsp
Salt to taste
Oil - 4 tsp
Water - 3 cups

Hari masala paste ingredients
Green chilli - 4 to 5 nos
Grated coconut - 1/4 cup
Mint leaves chopped - 1/2 bunch
Coriander leaves chopped - 1/4 bunch
Ginger & garlic paste - 2 tsp
Cinnamon stick - 1" piece
Cloves - 3 nos
Cardamom - 2 nos

Green Biryani

Method
1. Grind the Hari masala ingredients to smooth paste.
2. Soak the soya chunks in boiling water for 5 mins, drain from water and squeeze the excess water.
3. Heat oil in a deep pan, add the cashew nuts and fry until brown, drain the cashew nuts and set aside.
4. In the same oil add cumin seeds and when the crackle add chopped onions and sauté for few seconds until onion becomes soft.
5. Add the chopped mixed vegetables to the pan and sauté for few more mins.
6. Add chopped tomatoes to the pan and cook until tomatoes are soft.
7. Next add the ground Hari masala paste to the pan and sauté on medium heat for 2 mins.
8. Now add water, required salt, turmeric powder and soya chunks to the pan and bring the gravy to boil, when the liquid starts boiling add the basmati rice and stir well.
9. Cover and cook the biryani until 1/4th liquid is absorbed by the rice.
10. Again gently stir well, cover the pan with tight lid and cook biryani on low heat for 8 to 10 mins until rice is tender and cooked.
11. Serve hot biryani with raita or curry of your choice.

Hari Biryani

Kasuri Methi Paratha

Kasuri Methi Paratha

Ingredients
Whole wheat flour / Atta - 1 and 1/2 cup
Kasuri methi / Dried fenugreek leaves - 2 tbsp
Salt to taste
Warm water required
Ghee - 2 tsp

Methi Paratha Recipe

Method
1. Dry roast kasuri methi for few seconds in a pan, allow t
o cool.
2. In bowl combine wheat flour, ghee, required salt. Crush kasuri methi between palms and add to the flour, add warm water as needed to flour and knead to soft dough. Set aside for 10 mins.
3. Roll out the dough into thin circles like chapati( I have pleated dough like doing for paratha), cook on hot tawa on both sides until golden brown, smearing oil as required.
Serve hot Kasuri Methi Paratha with Raita or curry of your choice.

Methi Chapathi

Palak Paneer Recipe Restaurant Style / Saag Paneer Recipe

Saag Paneer Resturant Style

Ingredients
Spinach - 1 bunch
Paneer / Indian cottage cheese - 300 gms
Thick cream - 4 tbsp
Onion chopped - 1 no + 1 no
Tomato chopped - 1 no
Green chilli - 1 no
Ginger and garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Butter - 2 tbsp + 1 tsp

Palak Paneer Restaurant Style

Method
1. Wash the spinach, chop it and set aside.
2. Chop the paneer into pieces, soak it in hot water for 10 mins, drain and set aside.
3. Heat 1 tsp butter in a pan, add 1 no chopped onion, sauté for few seconds, remove on to plate and set aside.
4. In the same pan add the chopped spinach and sauté for 2 mins until spinach had shrunk, cool the spinach and purée in a mixer blender with green chilli.
5. Wipe the same pan and return to heat. Add 2 tbsp butter to the pan, when butter starts to melt add cumin seeds and allow to crackle. Increase pan heat, add the other chopped onion to the pan and sauté till onions are soft.
6. Add ginger & garlic paste to the pan and sauté until raw smell leaves.
7. Now add the chopped tomatoes to the pan and cook till tomatoes are soft.
8. Next add red chilli powder, cumin powder, garam masala powder, coriander powder and required salt
to the pan, sauté for a minute on low heat.
9. Add the puréed spinach and soaked paneer to the pan, stir well until everything is mixed.
10. Remove pan from heat, finally add the thick cream and butter sauted onions to the pan and stir
well.

Restaurant Style Recipes

Palak Paratha / Spinach Roti

Spinach Paratha

Ingredients
Spinach chopped - 1/2 bunch
Whole wheat flour / Atta - 2 cups
Turmeric powder - pinch
Ginger piece - 1"
Green chilli - 2 nos
Cumin seeds - 1 tsp
Salt to taste
Butter / ghee - 2 tsp
Water if required

Palak Roti

Method
1. Grind together ginger, green chilli and cumin seeds to fine paste.
2. Combine flour, ground paste, salt, ghee and chopped spinach in a bowl and knead to soft dough(
spinach leaves water so no water is needed to knead dough, sprinkle little water if required).
3. Dived dough into equal sized portions and roll out into chapathi dusting with flour.
4. Cook on hot griddle until brown spots appears on both sides of paratha, smearing ghee or oil as
required.

Pudina Poori / Mint Puri

Mint Puri

Ingredients
Whole wheat flour / Atta - 1 and 1/2 cups
Mint leaves chopped - 1/4 bunch
Green chilli - 2 nos
Cumin seeds - 1 tsp
Cooking soda - few pinch
Salt to taste
Oil to deep fry puris

Pudina Poori

Method
1. Grind green chilli and cumin seeds to paste.
2. In a bowl combine Atta, chopped mint, green chilli paste, cooking soda and salt. Add required water and knead to tight dough, apply oil on the dough and set aside for 10 minutes.
3. Heat oil in a pan to deep fry puris. Meanwhile divide dough into equal portions, roll out each dough into slightly thick and even discs.
4. Deep fry each disc in hot oil until puffed and golden in color.
Serve hot Pudina puris with raita.

Whole Wheat Naan - Healthy Naan Recipe

Whole Wheat Naan

Ingredients

Whole wheat flour / Atta flour - 4 cups

Thick Curd - 4 tbsp

Warm milk - 1/2 cup

Dry yeast - 2 tbsp

Sugar - 1 tsp

Salt - 1 tsp

Water if required

Garnish: Butter, Chopped garlic, Chopped coriander, Sesame seeds etc to spread over Naan

Naan with Atta Flour

Method

In a bowl add yeast & sugar to warm milk and mix well.

Cover the bowl and set aside to rest until the yeast in milk ferments and becomes frothy.

In a large bowl add flour, salt, curd and fermented milk. 

Mix the flour and knead dough well for 7 mins until dough becomes soft. 

Cover the dough in the bowl with damp cloth and set aside for atleast 4 hours or until the dough to raise & double in size. 

Once naan dough doubles in size divide the dough into equal sized balls. 

Roll the dough into oval triangular shapes.( to get the oval triangular shape of naan, first roll the dough in oval shape then at one oval end roll the dough in opposite direction so that one end gets wider and other end gets narrow). 

Pre-heat oven to 180C to 200C depending on your oven, place the rolled naan on greased cookie sheet.

Place the cookie sheet in the top rack of the oven and bake for 3 mins on each side or until golden bubbles appear on top of naan.

Transfer the baked naan to a plate and generously spread butter on top on hot naan. 

Serve hot butter naan with palak paneer, butter chicken etc.

Tips

While finally rolling out naan sprinkle chopped garlic and coriander for garlic naan or sprinkle chopped dried fruits and nuts for Kashmiri naan or sprinkle some sesame seeds to keep it humble.

Khaman Dhokla Recipe ( A tribute to Tarla Dalal)

Dhokla Recipe

Recipe adapated from Tarla Dalal.com

Ingredients for Dhokla

Besan Flour ( Bengal gram flour) – 1 cup
Rava ( semolina) – 2 tbsp
Sugar – 3 tsp
Green chilli and ginger paste – 1 and 1/4 tsp
Lemon juice – 1 tsp
Salt to taste
Eno ( fruit salt) – 1 and ½ tsp
Oil to grease pan

Ingredients for tadka
Mustard seeds – 1 tsp
Sesame seeds – 1 tsp
Green chilies ( finely chopped) – 2 nos

Asafoetida / hing – few pich

Curry leaves( chopped) - few

Oil – 1 tsp

For The Garnish
Chopped coriander leaves – few tbsp

Grated fresh coconut – few tbsp

Khaman Dhokla Recipe

Method

1. Combine all the ingredients given for dhokla together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.

2. Just before steaming dhoklas, mix eno fruit salt to 2 tsp of water and pour over the batter. When the bubbles form, mix gently.

3. Pour the batter immediately into a oil greased cake tin or deep plate and shake the tin to spread the batter in an even layer.

4. Steam dhoklas for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

5. Heat oil in small tadka pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium heat for few seconds. Add few tbsp water to the pan, mix well and add this tadka over the steamed dhokla.

6. When dhoklas are slightly cooled cut them into pieces and garnish with grated coconut and coriander leaves.

Khaman Dhokla Tarla Dalal

Chicken Seekh Kabab Recipe

Chicken Seekh Kabab

Ingredients
Minced chicken - 500 gms
Besan flour - 1/4 cup
Garlic cloves minced - 6 nos
Ginger minced - 2" piece
Pudina / Mint leaves minced - handful
Coriander leaves minced - handful
Red chilly powder - 2 heaped tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 heaped tsp
Egg( beaten) - 1 no
Salt to taste
Ghee or butter for basting
Wooden or Metal skewers - required

Minced Chicken Kebab

Method
1. Roast besan flour in a non stick pan on low heat until slightly turns pale in color and aroma rises, set aside and allow to cool.
2. Soak wooden skewers in water for 10 mins to prevent skewers catching fire.
3. Mix minced chicken, garlic, ginger, herbs, red chilly powder, turmeric powder, garam masala powder, beaten egg, required salt and roasted besan flour to a bowl. Mix well until soft dough is formed.
4. Grease your right palm with oil, hold bottom tip of the skewer in your left hand, take a handful of chicken mixture in your right hand and shape it into ball. Place skewer in the chicken ball and start spreading the chicken mixture along skewer evenly and thinly( if you spread it thick and heavily the chicken mixture will drop from skewer). Continue same with rest of mixture.

Method to cook on tawa or pan
1. Heat tawa or flat pan, when hot place the prepared chicken skewer on the pan in a row leaving some space in between.
2. Cook them on low heat for about 10 to 12 mins, smear ghee or butter on the chicken skewer and keep turning the skewers so it evenly cooks on all sides until golden brown.

Seekh Kabab

Method to cook in grill/ oven
1. Pre-heat oven at 200c, place prepared chicken skewers on the grill in a row leaving some same in between.
2. Place the grill tray on the top rack of the oven( so direct heat falls on chicken skewer).
3. Cook for about 10 to 12 mins, bast ghee or butter with brush on the chicken skewer and keep turning the skewers so it evenly cooks on all sides until golden brown.

Seekh Kabab on grill

Egg Malai Curry / Egg Butter Masala

Boiled eggs in mildly spiced creamy gravy. Best sidedish for naan, jeera pulao or ghee rice.

Egg Malai Curry

Eggs - 5 nos
White Onions medium - 2 nos
Green chilli - 1 no
Ginger and garlic paste - 1 tsp
Cardamom - 3 nos
Kashmiri chilli powder - 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Cashewnuts - 10 nos
Kasuri methi - 1/4 tsp
Thick cream - 1/2 cup
Sugar - 1 to 2 tsp
Salt to taste
Butter - 50 gms
Oil - 1 tsp

Egg Malai Masala

Method
1. Boil the eggs, remove its shell and cut each egg into halve.
2. Toast kasuri methi in a pan, crush between palms and set aside.
3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.
4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.
5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.
6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.
7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.
8. Remove the pan from heat, add thick cream to the onion gravy and stir well.
9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.
Serve hot Egg malai curry with naan, jeera rice or pulao

Chef's tip
Paneer can be substituted in place of eggs for Paneer Malai Curry.

Egg Butter Masala

Paneer Butter Masala - Restaurant Style - Step by step instructions.

How to  make Restaurant style Panner Butter Masala / Paneer Makhani recipe

Paneer Butter Masala Restaurant style

Ingredients
Fresh Paneer / Indian Cottage cheese cubed - 250 gms
Onion large sized - 2 nos
Ginger - 1" piece
Apple Tomato / Bangalore Tomato / Roma tomato large - 1 and 1/2 nos
Cashew nuts - 15 nos
Kashmiri Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kasuri methi - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Green Cardamom - 2 nos
Thick cream / heavy cream - 1/4 cup
Butter - 50 gms
Oil - 2 tsp

Paneer Makhani

Method
1. Chop onions, ginger and tomato coarsely.
2. If preferred shallow fry the paneer cubes until golden color or use as it is.
3. Roast kasuri methi in a pan on low heat, allow to cool and crush the roasted kasuri methi between palms, set aside.
4. Heat oil in a non stick pan, add chopped onions, ginger and sugar, saute for few minutes until onions turns transparent and glossy.
5. Add cashew nuts, cardamom, red chilli powder, coriander powder, turmeric powder to the onions and saute on low heat for a minute.
6. Next add chopped tomatoes to the pan and saute on low heat for 8 to 10 mins, until raw smell of tomato leaves and oil oozes on the sides of pan.
7. Remove pan from heat and allow the tomato mixture to cool.
8. Grind the tomato mixture to smooth paste in mixer blender by adding little water.
9. Wipe the same pan and return to heat.
10. On low heat add butter to the pan, reserve a dollop of butter to garnish.
11. When butter starts slightly to melt, add the ground tomato gravy paste, paneer and required salt to the pan, add required water to loosen the gravy and keep stirring for a minute to slightly thicken.
12. Add heavy cream and crushed kasuri methi to the gravy and stir.
Garnish Paneer butter masala with dollop of butter and serve hot with ghee rice, roti or pulka.

Panner Butter Masala Recipe

Naan Recipe - How to make Butter Naan in Oven

Naan Recipe

Ingredients

Maida / All purpose flour - 4 cups

Thick Curd - 4 tbsp

Warm milk - 1/2 cup

Dry yeast - 2 tbsp

Sugar - 1 tsp

Salt - 1 tsp

Water if required

Garnish

Butter, Chopped garlic, Chopped coriander, Sesame seeds etc to spread over Naan

How to make Naan

Method

1. In a bowl add yeast & sugar to warm milk and mix well.

2. Cover the bowl and set aside to rest until the yeast in milk ferments and becomes frothy.

3. In a large bowl add flour, salt, curd and fermented milk. 

4. Mix the flour and knead dough well for 7 mins until dough becomes soft. 

5. Cover the dough in the bowl with damp cloth and set aside for atleast 4 hours or until the dough to raise & double in size. 

6. Once naan dough doubles in size divide the dough into equal sized balls. 

7. Roll the dough into oval triangular shapes.( to get the oval triangular shape of naan, first roll the dough in oval shape then at one oval end roll the dough in opposite direction so that one end gets wider and other end gets narrow). 

8. Pre-heat oven to 180C to 200C depending on your oven, place the rolled naan on greased cookie sheet.

9. Place the cookie sheet in the top rack of the oven and bake for 3 mins on each side or until golden bubbles appear on top of naan.

10. Transfer the baked naan to a plate and generously spread butter on top on hot naan. 

Serve hot butter naan with palak paneer, butter chicken etc.

Tips

While finally rolling out naan sprinkle chopped garlic and coriander for garlic naan or sprinkle chopped dried fruits and nuts for Kashmiri naan or sprinkle some sesame seeds to keep it humble. 

Click here to learn how to make Naan in tawa or pan.

Naan Bread Recipe

Moong dal Curry Recipe

Moong Dal Curry

Adapted from Raghaven Iyer's 660 Curries

Ingredients

Whole Moongdal - 1/2 cup

Minced Onion - 2 tbsp

Tomato medium chopped - 1 no

Garlic cloves chopped - 2 nos

Green chilli - 1 no

Coriander leaves chopped - few tbsp

Ginger and Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Garam Masala powder - 2 tsp

Cumin seeds - 1 tsp

Bay leaf - 1 no

Ghee - 2 tbsp and Oil - 2 tbsp

Salt to taste

Water - 1 and 3/4 cups

Side dish for chapati - Dal

Method

Wash and soak whole Moongdal dal in water for 2 hours.

Pressure cook Moongdal along with 1 cup water, turmeric powder, green chilli and bay leaf until moongdal is well cooked and mushy.

Heat ghee and oil in a pan, when hot add cumin seeds and allow to splutter. 

Add minced onion, garlic cloves and ginger-garlic paste, saute for few minutes.

Add chopped tomatoes and saute till tender.

Reduce heat and add red chilli powder, garam Masala powder and required salt, saute for few seconds.

Remove green chilli and bay leaf from cooked moongdal and mash dal well.

Add the mashed dal to the pan, mix well and add 3/4 cup of water.

Bring to boil for few minutes, garnish with chopped coriander leaves. 

Serve along with roti or rice

Dal Tadka Fry

Aloo Masala Sandwich

Aloo Masala Sandwich

Ingredients

Aloo tikki - click here for recipe

Green chutney - click here for recipe

Sandwich Bread

Finely chopped onion

Finely Chopped tomato

Finely Chopped green chilli

Finely Chopped coriander leaves

Aloo bhujiya or Sev

Butter

Potato Sandwich

Method

Spread butter on a slice of bread on both sides. Toast the bread on hot tawa until crispy. On one side of toasted bread spread a tsp of green chutney. Slightly smash aloo tikki and place on top of green chutney. Sprinkle some chopped onion, chopped tomato, chopped green chilli, chopped coriander and sev. Cover with another toasted bread slice and serve.

Indian Bread Sandwich

Indian Style Pizza / Desi Pizza / Chatpata Pizza recipe

Learn how to make easy Indian style pizza with ready made pizza base.

Indian Style Pizza Recipe

Serves: 2 personal pizza

Prep time: 10 mins

Cooking time: 8 to 10 mins

Ingredients

Ready-made Pizza base- 2 nos

Mint chutney- 1/2 cup( for mint chutney recipe click here)

Mushroom sliced- 50 gms( 1/2 cup)

Capsicum sliced- 1/2 no

Tomato sliced- 1 no

Dried oregano- 1 tsp

Garlic powder- 1 tsp

Grated Mozzarella cheese/ Pizza cheese- 1 and 1/2 cup

Butter- 2 tbsp

Olive oil- 2 tsp

Desi Pizza

Method

Pre heat oven at 200°C, spread both sides of pizza base with 1 tbsp butter and grill pizza base in oven for 2 mins. Allow to cool the grilled pizza base, once reached room temperature, spread 2 tbsp mint chutney on top of pizza base, arrange required mushrooms, capsicum slices and tomato slices on top of mint chutney. Sprinkle 1/2 tsp oregano and garlic powder on top of veggies and top it with 3/4 cup grated mozzarella cheese. Drizzle 1 tsp olive oil on top of cheese. Place the prepared pizza in the center rack of the oven and bake at 200°C for 6 to 8 mins or until pizza base is slightly browned and cheese melted on top. Serve hot.

Chatpata Pizza

Parotta / Lacha Paratha / Flaky Paratha

Learn how to make flaky easy parotta - flaky layered Indian flat bread

Lacha Paratha

Ingredients

Maida flour/ All purpose flour- 2 cups

Sugar- 1 tsp

Curd- 1 tbsp

Oil- 4 tbsp

Ghee- 1 tbsp

Milk- 1/2 cup

Water to knead

Salt to taste

To make layers

Oil- 1/4 cup

Rice flour- 1/4 cup

Parotta

How to mix parotta dough

In a wide bowl add maida, sugar, salt, oil, milk and required water. Knead dough for 15 mins until soft and smooth. Set aside for 1 to 2 hours( the long you rest the parotta dough it becomes soft, elastic and flaky).

How to make layers in parotta

Divide the dough into equal lime sized portions. Roll out each lime sized dough into chapati( round discs) as thin as possible. Spread one tsp oil on the rolled dough and sprinkle 1/2 tsp rice flour on top of rolled and oiled dough. Starting from one end make fleets like doing for saree or fold like making paper fan till u reach other end. Gather the fleets made with dough. Hold one end of gathered fleet in center and roll like a wheel( clockwise) and tuck the other end below the wheel. Do the same process with rest of dough until fleeted and wheeled. Cover these prepared parotta dough with damp cloth and rest it for 30 mins.

How to cook parotta

After 30 mins roll out each prepared dough wheel into thick parottas( into circle).

Heat tawa or griddle, when hot, lay each rolled thick parottas on tawa and cook on both sides on medium heat for 5 mins, smearing oil around parotta if needed. Fry parotta until cooked and golden brown on both sides.

How to bring flakes in cooked parotta.

Place upto 5 to 6 cooked parotta on top of another. Cover piled parotta with clean cloth( since its too hot) use both hands and dab on sides of parotta, by dabbing vigorously on the sides the layers in parotta will open up and become flaky. Remove parotta from cloth and serve hot with chicken curry or veg curry of your choice.

Click here for Chettinad Soya Curry recipe

or

Click here for Chicken Kurma recipe

Flaky Paratha