

Mutton Ishtew with Steamed Basmati Rice
Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!
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Crispy, perfectly spiced Bihari Chicken Roast with parathas and tangy dahi chutney. A protein-packed feast!

A rustic and robust chicken dish from Bihar, slow-cooked with a generous amount of onions, whole spices, and pungent mustard oil. The chicken becomes incredibly tender, coated in a thick, flavorful masala.
Serving size: 250 g

A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Serving size: 2 pieces

A creamy and cooling yogurt-based dip, bursting with the freshness of mint and cilantro. This simple no-cook chutney is the perfect companion to spicy biryanis, kebabs, and crispy samosas, ready in just 10 minutes.
Serving size: 0.25 cup


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Crispy, perfectly spiced Bihari Chicken Roast with parathas and tangy dahi chutney. A protein-packed feast!
This bihari dish is perfect for dinner. With 881.63 calories and 47.17g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken
Temper the Spices
Sauté Onions and Roast the Chicken
Slow Cook to Perfection
Finish and Serve
Prepare the Dough
Rest the Dough
Divide and Shape
Create the Layers (Triangle Fold)
Roll the Paratha
Cook the Paratha
Serve
Prepare the green paste. In a small blender jar, add the coriander leaves, mint leaves, green chilies, and ginger. Add 1-2 tablespoons of water to help it blend. Blend into a smooth, fine paste. Scrape down the sides if needed.
Whisk the yogurt. In a medium bowl, add the full-fat yogurt. Using a wire whisk, beat the yogurt until it is smooth and creamy, with no lumps. Be careful not to over-whisk, as it can become thin.
Combine and season the chutney. Add the prepared green paste to the whisked yogurt. Add the roasted cumin powder, black salt, regular salt, and optional sugar. Mix everything gently until well combined and the color is uniform.
Chill and serve. Taste and adjust the salt or spice level if needed. Cover the bowl and chill the chutney in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. Serve cold with kebabs, biryani, parathas, or as a dip.