• Chicken tikka boti 1 packet
  • Ginger garlic paste 1 tsp
  • Black pepper powder ½ tsp
  • Salt ½ tsp
  • Parsley 1 tsp
  • Lemon juice 1 tbsp
  • Ingredients for mushroom sauce
  • Butter 2 ounce
  • Oil 2 tbsp
  • Onion finely chopped ½ cup
  • Mushrooms finely chopped ½ cup
  • Flour 2 tbsp
  • Stock 1 cup
  • Cream 1 cup
  • Crushed red pepper 1 tsp
  • Black pepper crushed 1 tsp
  • Garlic powder 1 tsp
  • Mixed herbs 1 tsp
  • Ingredient for crepes
  • Eggs 3
  • Milk 1 cup
  • Water ½ cup
  • Salt ½ tsp
  • Flour 1- ½ cup
  • Oil as required

Other Ingredients

  • Coriander leaves chopped 3 tbsp
  • Cheddar cheese ½ cup
  • Mozzarella cheese ½ cup
  • Crushed red pepper ½ tsp
  • Parsley finely chopped ½ tsp

Heat oil in a wok, add finely chopped chicken, cook till it changes color, add ginger garlic paste with dry seasonings, lemon juice, cook till chicken tender and mixture dry, remove the chicken and leave aside.
Method for mushroom sauce
In the same fry pan add butter, and oil, add chopped onion, fry for a min, add mushrooms, flour, stock, seasonings, and cream, and cook for 2 mins, now add in the cooked chicken, mix and keep aside. Make the batter for crepes by mixing all together, add 1 tbsp oil and whisk well, grease 9-inch frying pan with oil, add prepared batter, spread evenly, cook on low flame from both sides until golden, and put prepared crepe on a working surface, add prepared chicken and sauce mixture, fresh coriander and fold it into a square, put stuffed crepe squares in a baking dish, add cheddar cheese, mozzarella cheese, crushed pepper, parsley, bake in a pre-heated oven for 10 mins until cheese melts, serve immediately.


Leave a Reply

Your email address will not be published. Required fields are marked *

Shopping Cart (0)