• 500 gm boneless chicken
  • 2 tablespoon oil
  • 1 teaspoon caraway seed powder
  • ½ teaspoon chopped garlic
  • ½ cup chopped onion
  • ½ teaspoon green chilli
  • 1 teaspoon red chilli powder
  • Salt to taste
  • ½ cup tomato puree
  • 1 red/green bell pepper cut into thin strips
  • 1 teaspoon garam masala
  • ½ tablespoon chopped coriander leaves
  • ½ cup chopped California walnuts

For laccha paratha

  • 2 cups wheat flour/all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon oil + as required for roasting
  • Water as required


For California Walnut Tawa Masala with Chicken

  1. Heat oil in a pan, add caraway seeds and garlic and sauté till fragrant. Add onions and sauté till they are browned.
  2. Add green chillies, red chilli powder and salt, mix well. Add tomato puree and sauté till oil surfaces.
  3. Add shredded chicken, capsicum, chopped California walnuts, garam masala powder and half the coriander leaves, adjust salt, and mix everything well.
  4. Cook well and garnish with remaining coriander leaves and chopped California walnuts.

For Lachha Paratha

  1. Combine all dry ingredients for the dough. Add oil and water in parts to form a smooth dough.
  2. Take a medium sized ball and roll it into a 6 inch disc on a dusted rolling board.
  3. From the edges start to fold and pleat the paratha till the end.
  4. Roll the pleated edges tightly and join the edges.
  5. Lightly dust the flour and roll it into round paratha.
  6. Heat a pan and place the paratha on it. Add oil on either sides and let it roast until it turns golden brown.
  7. Serve with California walnut tawa masala with chicken.