Ingredients:
- Dahi (Yogurt) whisked 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Kashmiri lal mirch powder (Kashmiri red chili powder) ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
- Chicken fillets 300 gms
- Cooking oil 1-2 tbs
- Koyla (Charcoal) for smoke
- Tomato ketchup 1 tbs
- Monsalwa Plain paratha
- Cheddar cheese grated as needed
- Pyaz (Onion) chopped
- Tamatar (Tomato) deseeded & chopped
- Mozzarella cheese grated as needed
- Anda (Egg) whisked 1
Directions:
In bowl,add yogurt,ginger garlic paste,Kashmiri red chili powder,coriander powder,black pepper powder,garam masala powder,salt,lemon juice and mix well.
Add chicken fillets,mix well and marinate for 15 minutes.
In frying pan,add cooking oil and marinated chicken with remaining marinade,cover and cook on low flame from both sides until done and keep turning sides in between then cook on high flame until dries up.
Give a charcoal smoke for 2 minutes.
Let it cool down and shred it with the help of the fork.
Add tomato ketchup,mix well & set aside.
On baking tray,lined with butter paper and grease with cooking oil.
Place plain paratha,add cheddar cheese,shredded chicken,onion,tomato,mozzarella cheese and fold the other side over it and seal the edges with the help of the fork.
With the help of the knife slightly add marks on the surface and apply egg wash (makes 6).
Bake in preheated oven at 180 C for 18-20 minutes.
Ajza:
- Dahi (Yogurt) whisked 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Kashmiri lal mirch powder (Kashmiri red chili powder) ½ tbs
- Dhania powder (Coriander powder) 1 tbs
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
- Chicken fillets 300 gms
- Cooking oil 1-2 tbs
- Koyla (Charcoal) for smoke
- Tomato ketchup 1 tbs
- Monsalwa Plain paratha
- Cheddar cheese grated as needed
- Pyaz (Onion) chopped
- Tamatar (Tomato) deseeded & chopped
- Mozzarella cheese grated as needed
- Anda (Egg) whisked 1
Directions:
Bowl mein dahi,adrak lehsan paste,Kashmiri lal mirch powder,dhania powder,kali mirch powder,garam masala powder,namak aur lemon juice dal ker ache tarhan mix ker lein.
Chicken fillets dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein.
Frying pan mein cooking oil aur marinated chicken remaining marinade ka saath dal dein aur dhak ker halki ancch per dono sides sa pak janay tak paka lein aur bech bech mein sides change kertay rahein phir tez ancch per sukh janay tak paka lein.
2 minutes kliya koyla ka dhuwan dein.
Thanda ker lein aur fork ki madad sa shred ker lein.
Tomato ketchup dal ker ache tarhan mix karein & side per rakh dein.
Baking tray per butter paper laga ker cooking oil sa grease ker lein.
Plain paratha per cheddar cheese,shredded chicken,pyaz,tamatar aur mozzarella cheese dal ker dosri side ko fold ker lein aur edges ko fork ki madad sa seal ker lein.
Knife ki madad sa surface per marks laga lein aur anda laga lein (makes 6).
Preheated oven mein 180 C per 18-20 minutes kliya bake ker lein.
