Murg Makhani(Butter Chicken)my way...and Egg Roll with leftover chicken

There r different variations of making this dish..To say heres my some what healthier version.Njoy
U need-
2 boneless,skinless Chicken Breasts,cubed to bite sized pieces
1 big Onions sliced,
Dess.coconut-2 tblsp...optional
1 tsp fresh Ginger Garlic crushed
2 bay leafs,1/2 tsp black cumin seeds(shahi jeera),1  tbsp Coriander-cumin powder,1/2 tsp Red chilly powder,1/2 tsp paprika,1 tsp kasuri methi(saute it in a dry skillet to release aroma and to crush it easily)
1/2 cup Tomato sauce,
1 tsp Garam Masala,pinch Turmeric,1/2 tsp cardamom pd,Pinch of Nutmeg and a tsp of Fennel seeds pd,
2 tbsp Almonds,toasted
1 1/2 cups 2% milk(recipe calls for more than 1 cups of heavy cream plus yogurt)
1 tbsp Olive Oil plus 1 tsp butter(recipe calls for almost 1 stick (8tblsp of butter)
Marination-
Marinate chicken pieces in 1 tsp paprika,salt,2 tblsp beaten curd,1 tsp ginger garlic paste,1/2 tsp garam masala powder,1/2 tsp cumin-coriender powder and 1 tsp lemon juice.keep for atleast 1 hr or overnight.


Method-
Cooking chicken-
Preheat oven to 350deg F.Mix 1 tsp Olive oil in the marination.Skewer and Bake for 10 mins on both sides and broil @ 425deg F til u see little brown marks and is cooked...keep aside.
Heat 1 tblsp o.oil,fry onion slices.til brown,add coconut .fry til nicely browned.Add crushed ginger-garlic and saute for a minute.Put them all into a blender.Add toasted Almonds, along with coriender-cumin powder,chilli pd,paprika,turmeric and tomato sauce,blend to a smooth paste.Take it out in to a bowl.

Heat  Butter in a pan.Add bay leaf,shahi jeera,fry and add ground paste and fry until it leaves some oil on top.Turn down the heat to low, add milk while stirring constantly until well mixed,After a boil ,add baked and roasted chicken,Garam Masala,kasuri methi,cardamom powder, Nutmeg and Fennel pd.Mix well.
Serve with Basmati rice,Pita or Parathas or Naans with a salad.
For vegetarian butter masala,in the same gravy add veggie koftas,paneer pieces.


Stuffed Egg Rolls with leftover chicken-


Heat a griddle or flat pan on a medium flame.Whisk one egg at a time adding salt and pepper to taste.
Spray oil on  the pan . Pour the beaten egg on the pan and swirl as if making an omlette.
Place the Chapati/Indian flatbread on top of the egg and flip after 30 seconds.
Pour the remaining whisked egg onto the chapati and spread . Spray oil and flip again.
Cook till both sides are done...Tk out on a plate.add spinach,salad mix,celery,avocado.salt/pepper,top with leftover chicken pieces,onion,tomato,strawberry and litchi,chat masala powder,roll and serve.



SANYUKTA GOUR(BAYES) http://creativesanyukta.blogspot.com/