चिकन लपेटा | Chicken Lapeta | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

An exclusive dhaba-style dish that is loaded with masalas and is a treat for everyone!

CHICKEN LAPETA

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
2 eggs
2 tbsps ginger-garlic-green chilli paste
2 tbsps red chilli paste
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ lemon
½ cup yogurt
Salt to taste
¼ cup + 2 tbsps oil + for drizzling
Chopped fresh coriander leaves for garnish
Paranthe to serve
Gravy
2-3 tbsps oil
1-2 green chillies, chopped
3-4 green cardamoms
1 inch cinnamon stick, broken
2 large onions, chopped
Salt to taste
1 tbsp ginger-garlic paste
2 large tomatoes, finely chopped
1 tbsp red chilli powder
1 tsp garam masala powder
1 tbsp yogurt

Method

1. Take chicken in a bowl, add ginger-garlic-green chili paste, red chilli paste, turmeric powder, coriander powder, cumin powder, squeeze the juice of lemon into it and add yogurt and salt and mix well. Set aside to marinate for 30 minutes.
2. Heat ½ cup oil in a pan. Add the chicken and fry on high heat for 2-3 minutes on each side. Reduce the heat to medium heat, cover and cook for 10-15 minutes.
3. Meanwhile, heat oil in a non-stick kadai. Add green chillies, green cardamoms, cinnamon, onions and salt and mix well. Cook till the onions turn golden brown.
4. Add ginger-garlic paste and sauté for 1-2 minutes.
5. Add tomatoes and sauté for 3-4 minutes or till soft and pulpy.
6. Take a piece of hot charcoal into a small stainless steel bowl and place this bowl in the chicken mixture. Drizzle a little oil and immediately cover and let it infuse for 1-2 minutes. Remove the bowl and mix once. Take the pan off the heat and transfer this into the onion-tomato mixture and mix till well combined.
7. Add red chilli powder and garam masala powder and mix well. Cook for 1-2 minutes.
8. Add yogurt and sauté for 2-3 minutes. Take the pan off the heat.
9. To make the omelette, break in the eggs in a bowl. Add salt and whisk well with a fork.
10. Heat remaining oil in a non-stick pan and cook on medium heat for 2-3 minutes. Flip and cook the other side for 1-2 minutes as well. Take the pan off the heat and place the omelette on a worktop. Cut it into strips and tightly roll each strip.
11. To serve, transfer the chicken into a serving bowl. Vertically arrange the rolled omelette strips on top and garnish with coriander leaves. Serve hot with paranthe.

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