Atta Roti with Chicken Bharta

Cook the Roti on a Tawa

• Heat a tawa (flat iron griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
• Carefully place the rolled roti on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appearing on the surface.
• Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.

Puff the Roti

• For a gas stove: Using tongs, lift the roti off the tawa and place it directly on the medium-high flame. It should puff up into a ball within seconds. Flip quickly to cook the other side for just a moment.
• For an electric stove: After the second flip on the tawa, use a clean, folded kitchen towel or a roti press to gently press down on the edges of the roti. This will trap the steam inside and cause it to puff up on the tawa itself.

Finish and Serve

• Immediately remove the puffed roti from the heat and place it in a casserole or a container lined with a clean cloth. This traps the steam and keeps the rotis soft.
• Brush the top with a little melted ghee, if desired.
• Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Combine and Simmer

• Add the shredded chicken to the gravy along with 0.75 tsp of salt (or to taste). Mix well to ensure the chicken is evenly coated with the masala.
• Pour in about 1/2 to 3/4 cup of the reserved chicken stock to adjust the consistency. Bring the mixture to a gentle simmer.
• Cover the pan and let it cook on low heat for 8-10 minutes, allowing the chicken to absorb all the flavors of the gravy.

Finish and Garnish

• Uncover the pan. Stir in the garam masala, crushed kasuri methi, and fresh cream. Mix gently.
• Add the chopped hard-boiled eggs and fold them into the curry carefully.
• Cook for another 2 minutes on low heat, then turn off the flame.

Infuse Smoky Flavor (Dhungar Method - Optional)

• Place a small, heatproof steel bowl in the center of the chicken bharta.
• Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
• Carefully place the hot charcoal in the bowl. Pour the ghee over the charcoal.
• As soon as it starts smoking profusely, immediately cover the pan with a tight-fitting lid. Let it rest for 5-7 minutes to infuse the smoky flavor.
• After 5-7 minutes, carefully remove the lid and the bowl with the charcoal.

Serve

• Garnish with fresh chopped coriander leaves.
• Serve hot with naan, roti, paratha, or steamed rice.