Recipes

Recipe of the day: Delicious butter chicken naan bread parcels and pancakes

Name: How to make a Butter chicken naan parcels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cups plain flour; 1 tsp dried yeast; 1 tsp salt; 2 eggs; ¼ cup (60 ml) milk; 1 cup (250 ml) water (use as needed); 1–2 cups cooked butter chicken; 1 tbsp ghee

Looking for an easy, comforting meal to enjoy after the weekend? You’re in the right place!

Today, we’ve got a tasty recipe that will warm you up and make your taste buds happy. It’s all about Butter chicken naan bread parcels and fluffy pancakes – a perfect combo to beat the cold.

Whether you are a cooking pro or just starting out, these dishes will make your evening cosy and delicious.

How to make a Butter chicken naan parcels

Warm up during this chilly weather with a satisfying meal of Butter chicken naan parcels and light, fluffy pancakes.

Author: Adrian Richardson
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Lunch, snack
Method: Frying
Cuisine: Indian

Ingredients

Scale

3 cups plain flour
1 tsp dried yeast
1 tsp salt
2 eggs
¼ cup (60 ml) milk
1 cup (250 ml) water (use as needed)
1–2 cups cooked butter chicken
1 tbsp ghee

Instructions

Sift flour and salt into a bowl. Stir in the yeast. Make a well and add 1 lightly beaten egg, the milk and a small amount of water. Use hands to mix and form dough, adding more water as needed to form a soft dough (it should not be wet). Once it comes together, turn out onto a lightly floured surface. Knead for 5 minutes. Transfer to a baking tray, cover with a damp cloth and set aside for 2 hours to allow to rise.
When dough has risen, divide into 4 portions. Form each into a ball and gently roll out to about ¼ cm thickness.
Place about ¼ cup cooked butter chicken into centre of each piece of dough. Brush remaining beaten egg around edges of dough. Fold over dough to create semi-circles. Pinch edges to seal.
Place about ¼ cup cooked butter chicken into centre of each piece of dough. Brush remaining beaten egg around edges of dough. Fold over dough to create semi-circles. Pinch edges to seal.

Notes

*This recipe was sourced from sbs.com.au.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

How to make chicken pancakes

Author: Grindelwald
Prep Time: 20
Cook Time: 15
Total Time: 35
Yield: 4 1x
Category: Lunch, Dinner
Method: Frying
Cuisine: Middle East,Mediterranean

Ingredients

Scale

500g chicken breasts/thighs
400g canned chopped tomatoes
3 pcs onion
2 cloves garlic
1 tbsp ground fresh ginger
5 tbsp butter
150 ml cream

Seasonings

1 tsp cumin
2 tsp turmeric
1 tsp garam masala
1 tsp ground cardamom
1 pinch cayanne pepper
1 pinch ground cinnamon
Some fresh coriander
Salt
Pepper

Instructions

Preparation:

Cut chicken into about 2 cm cubes, add salt, pepper and 1 tsp turmeric. Then mix and let rest for 15 minutes.
Cut up onions to small squares, but not too fine to keep them juicy.
Smash/grind garlic and fresh ginger, mix into the cut onion.
Mix the rest of the seasonings in a cup.

Frying:

Bring a pan with 1 tbsp of butter to high heat, then add seasoned chicken and rapidly fry.
After the surface of the chicken is fried nicely, take the meat out and store for later. (It doesn’t have to be done through; you will cook it some more with the rest.)
Add 2 tbsp of butter to the pan and throw in the onion mix. Fry a bit, then add the seasoning mix and fry for a bit longer (but try not to burn the seasoning).
When the onion is clear, add canned chopped tomatoes to the pan and bring to boil.
Add back the fried chicken pieces, pour in the cream and cook for 20 minutes.
Just before serving, turn off the heater, add the last 2 tbsp of butter and mix.
Server with plain rice or naan bread, top off with fresh coriander and a bit of cream.