Chicken tikka masala ravioli

This was my first attempt to cooking chicken. And i think it was a big success. You can make this recipe fully vegetarian by skipping the chicken and just doing it with paneer. And also if you can't make the fresh ravioli you can get lasagna sheets or wanton wraps and put the stuffing in that.

Fresh Homemade Ravioli

7 ounces (200g) all-purpose flour
7 ounces (200g) coarse semolina
or 14 ounces (400g) flour
4 large eggs, at room temperature

Mix together the flour and semolina in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour and semolina. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.

Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.

(You can keep the dough for several hours at room temperature.)

 For the filling

·         2 Cups Yogurt

·         1 Tablespoon Ground Cumin

·         1 Tablespoon Curry Powder or Garam Masala

·         2 Teaspoons Chillie powder

·         2 Lbs Boneless Skinless Chicken breast

·         Butter

·         2  White Onions

·         1 Cup Paneer

·         1 28oz can Crushed Tomato or Tomato puree

·         2  Green Chiles

·         1 Inch Ginger

·         3 Cloves Garlic

·         1 Tablespoon Curry Powder

·         1 Tablespoon Butter

·         Cilantro

·         1/2 Cup Cream

Directions

1.      Make the Marinade: Combine the first 4 ingredients. Yogurt should be a nice shade of pink. Mix in chicken. Salt and Pepper Let sit in the fridge overnight.

2.      Grill Time: Slice the onions into rounds and butter, salt and pepper them. Skewer your chicken. Give everything a nice char on the grill, cooking until the chicken is cooked and the onions are soft. Brown char marks are important! Or cook it on the stove top.

3.      Make the Filling: Add the paneer to a bowl with the diced chicken and onion.

4.      Make the pasta: Make your favorite pasta recipe (or cheat with wonton wrappers) Roll out the dough to a medium thickness and prepare to stuff.

5.      Stuff the Pasta: Place spoonfulls of the filling in intervals on a sheet of pasta. Use water to outline the filing to help the ravioli seal. Place another sheet of pasta on top of the first. Cut out the shape and squeeze to seal and remove air. Liberally sprinkle with flour as you lay them on wax paper.

6.      Make the Sauce: Make a paste from the chiles, ginger, garlic, and curry powder. Saute this paste in butter for 1 minute. Add tomatoes. Add cilantro. Add cream. Simmer 5 to 10 mintues.

7.      Boil Pasta: Boil the Ravioli for about 6 minutes. They will float, so keep stirring to make sure they cook evenly, but be gentle!

8.      Bring it together: When the pasta is cooked, add it straight to the warm sauce. Serve right away! Sprinkle some cilantro on top.