Combo: (400g Whole Wheat Parota + 450g Butter Chicken Gravy)

Cooking Instruction:

Whole Wheat Parota : Heat the tawa/pan on medium flame. Cook one parota at a time on the pan for at least 60 secs, each side, with ghee. After cooking, place the parota on a flat surface. Use both hands and pat on the edges of the parota to separate the layers.
Butter Chicken Gravy : * In a sauce pan add 150 ml water and heat it up. Unpack the Butter Chicken pouch and transfer to a container and mix well to refreshen. * Scrap all the marinade stuck to the pouch into the bowl. When the water just starts to simmer drop the pouch contents to the pan taking care the hot water doesn’t splash over. * Mix with a spoon so that the water and the marinade is blended well.Cover with a lid and allow to cook on a slow flame for 10-12 minutes. When the gravy is thick enough and just coats the chicken remove from fire. * Transfer to a serving bowl and garnish with a spoon of cream. * To enjoy a much more richer gravy just before removing from the burner add 1 tbsp of fresh cream and mix well.