We've had the Teesside parmo, the Festive parmo and the Texas parmo, I continue on my quest to pimp up the parmo with an Indian theme. I was a bit doubtful about this one but it was actually excellent.
Proving once more, there is just no such thing as a bad parmo!
Ingredients
Parmos are supposed to be easy so I used shop bought ingredients where you could make your own.
For the parmo:
Tikka marinated chicken breasts - I bought ready marinated for ease but you can marinade in your favourite spices. Next time I'd try the marinade from the Butter Chicken recipe.
Onion Bhaji mix (store bought)
Korma sauce (store bought)
Paneer
1 egg, beaten
Oil
Sides:
Pilau rice made with pilau seasoning
Poppadoms
Mango chutney
Raita
Chips
Method
Marinade your chicken breasts if you're using your own recipe
Flatten the chicken breasts (action shot in gallery)
Dip in beaten egg then onion bhaji mix to coat
Fry on both sides until the coating starts to brown
Place on a baking tray and top with korma sauce (same amount as the béchamel you'd normally use)
Top with slices of paneer.
Bake at 180C for 20-25 minutes (until cooked through)
Place under the grill for 2 or 3 minutes to brown the paneer.
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