Chicken Tikka Ravioli In A Creamy Tomato Sauce
About Chicken Tikka Ravioli In A Creamy Tomato Sauce
When you have leftover Chicken Tikka with some coriander chutneys from the last night party, the first thought what comes to our mind is to make a Chicken Tikka Butter Masala and some Lachha Paratha to go with it. But I thought of making a Fusion dish out of it - Chicken Tikka Ravioli in a creamy tomato sauce immediately. The gravy of tikka masala is tomato based and quite similar to pasta sauce. I had never thought this fusion recipe with a grilled stuffing with Indian flavor would taste so amazing.
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Recipe Time & More
Ingredients
For the Pasta Dough
- 1 cup all purpose flour
- 1 Eggs
- 1/4 tsp Salt
- Water (as needed)
For The Filling
- 1/2 cup shredded chicken tikka
- 2 tbsp Green Coriander chutney
- 1/4 cup paneer (crumbled homemade )
For the creamy tomato sauce
- 2 tbsp Olive Oil
- 1 onion (finely chopped)
- 1 tsp Ginger garlic paste
- 500 gm tomato (pureed)
- 2 tbsp tomato puree (store bought)
- 1 tsp dried basil
- 200 ml fresh cream
- Salt
- black pepper (to taste)
For the Curry Powder
- 1 tbsp coriander seeds
- 1 tsp cumin seed
- 1 tsp fennel seeds
- 2 Cardamom
- 1 inch cinnamon stick
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Instructions
- Mix the flour and salt. Take an egg in a bowl and beat lightly ( to mix the yolk and white ). Make a well in the center of the flour mixture and add the egg. With a fork lightly mix in the flour starting from the center.
- Add just enough water to make it as a ball and knead for 5 minutes till smooth. Wrap it in a cling film and let it rest in kitchen counter for 1/2 an hour.
- For the filling, shreds the chicken tikkas in a bowl and add to it the coriander chutney and the crumbled paneer and keep aside.
- After half an hour divide the pasta dough into 2 parts. If you have a pasta maker, you can roll the dough in the machine. I don't have a pasta maker so used a rolling pin . Sprinkle some flour on the work surface.
- Take one half of the dough and roll it into a rectangle as thinly as possible. Cut in half, so that you have two pieces of dough strips 15 inches long and five inches across. Keep the other dough wrapped in the cling film to prevent it from drying out
- Fold the first sheet along its midline to make a light crease and then re-open it. Working so that your filling is approximately one-and-a-half inches in diameter and half an inch apart.
- place six even heaping tablespoons of filling along the lower half of the dough.
- Moisten the dough lightly with your water , then fold it over along the crease, pressing from the folded point outward to remove excess air. Gently pat the dough down around each lump of filling to create a seal.
- And finally, use the cookie cutter or a stamp to slice your ravioli into even rounds or squares as you like. After cutting , you can make it pretty by sealing it with fork as well.
- Repeat the same steps for the other half of dough as well. Cover the ravioli with a towel to stop them from drying out while you make your sauce.
- Puree 500 gms of large tomato and strain through a strainer to discard the seeds and the cover.
- Dry roast 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 2 green cardamom, 1 inch cinnamon stick and grind to a fine powder. keep aside . You will be needing 1 tsp of this curry powder.
- Start the sauce by heating your olive oil in a medium pan. Fry the onion and add the ginger garlic paste and cook until soft and aromatic, before adding the strained tomato puree, store bought tomato puree.
- Add 1 tsp curry powder,basil leaves, along with the salt and pepper. Stir together and cook to 5 to 10 minutes gently over a medium heat. While the sauce is cooking, start cooking your ravioli by adding it to a large pan on a low boil.
- Cook for around 3-4 minutes. When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.
- Transfer the content to a blender and blend it perfectly. Strain and transfer to the pan once again. Add the cream and further cook for 5 more minutes.
- While the sauce is cooking, start cooking your ravioli by adding Salt to 8 cups of water and bring to a rolling boil. Drop in the prepared ravioli few at a time. Cook for two minutes or till they float on top.
- Remove them with a slotted spoon and keep aside. Repeat the same for all the ravioli.When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.
- That's it , your amazing raviolis with stuffed chicken tikka are ready...Enjoy hot.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 425kcal | Carbohydrates: 36g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2031mg | Potassium: 550mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1936IU | Vitamin C: 21mg | Calcium: 182mg | Iron: 3mg
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Alka Jena
Articles: 23 Comments
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Looks so yummy! Excited to make it.
This looks incredible! Thank you.
Such a delicious dish! Thank you.