This is my go-to rolls recipe now, the recipe is very flexible. I've made it a couple of times and it hasn't failed. The first time I made them I stuck to the recipe. Second time around, I didn't have enough all-purpose flour so I used about 1/4C all purpose and cake flour for the rest, this yielded a much softer roll. I made them today again, and I used 2C all purpose, 1 1/2C cake flour and 1C whole wheat flour I whipped the egg-buttermilk mixture until it had increased in volume slighty and the result was again a very soft tender roll. They don't have to be done in the skillet (I did mine in a 9x13) and you can vary the size, I did 16 today and those are big enough to maybe make a sandwich. Deeeeeelllliiiccciioouusss!!!

Reviewed On: May 10, 2008

Very delicious! I tried this, didn't have any chillies so I used hot pepper, I also kicked up the yogurt to 2 tbsps instead of 1 as well as the ginger garlic paste. I seasoned my chicken "twice". Basically I seasoned it turmeric, chilli powder, salt and about 3 tablespoons of ginger-garlic paste and allowed it to sit overnight; then on the day I was gonna prepare it, I made the marinade as per the instructions with the exceptions noted above and let it soak for about 4 hours. I added some cumin seeds before the onions, then basically followed the instructions.

Reviewed On: Jan. 17, 2008