Tender chicken pieces slow-cooked and roasted in their own juices with a thick, aromatic masala of caramelized onions, tomatoes, and spices. A classic North Indian dish where the masala clings beautifully to every piece.
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A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Perfectly spiced Bhuna Kukda with flaky paratha & tangy mint raita. A protein-packed, delicious treat!
This rajasthani dish is perfect for dinner. With 784.19 calories and 45.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
1.5 tsp Salt (Or to taste)
3 tbsp Coriander Leaves (Chopped, for garnish)
0.5 cup Hot Water (As needed)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp Kashmiri red chilli powder.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions. Sauté, stirring frequently, until they turn a deep golden brown. This is the crucial 'bhunai' step and will take about 12-15 minutes. Do not rush this process.
3
Build the Masala Base
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds. If the spices stick, add a splash of hot water.
Add the finely chopped tomatoes and the remaining 1 tsp of salt. Cook, stirring occasionally, until the tomatoes break down completely and oil starts to separate from the masala. This will take about 7-8 minutes.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, stirring continuously, to sear the chicken and coat it well with the masala.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir every 5 minutes to prevent it from sticking to the bottom.
If the masala becomes too dry at any point, add a few tablespoons of hot water.
5
Finish and Garnish
Uncover the pan and check if the chicken is tender and cooked through. The oil should be glistening on the surface of the thick masala.
Sprinkle the garam masala and crushed kasuri methi over the chicken. Stir gently to combine and cook for another 2 minutes.
Turn off the heat and let the dish rest for 5-10 minutes to allow the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
