Chapati with Chicken Chettinad Masala

Divide and Roll the Chapatis

• After resting, knead the dough again for one minute to make it smooth.
• Divide the dough into 8 equal-sized portions and roll them into smooth balls.
• Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
• Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.

Cook the Chapatis

• Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
• Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
• Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
• Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
• Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.

Finish and Serve

• Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
• Brush the top with a little ghee. This adds flavor and helps keep it soft.
• Repeat the rolling and cooking process for the remaining dough balls.
• Serve hot with your favorite dal, sabzi, or curry.

Cook the Chicken Curry

• Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute, stirring continuously, until it's fragrant.
• Add the marinated chicken pieces to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, until it's lightly browned on all sides.
• Pour in 1.5 cups of warm water and add the remaining 1 tsp of salt. Stir everything together well.
• Bring the curry to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked.
• Stir occasionally to prevent the curry from sticking to the bottom of the pan.

Finish and Serve

• Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
• Stir in the fresh lemon juice.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest for 10 minutes before serving to allow the flavors to deepen.
• Serve hot with steamed rice, parotta, dosa, or idiyappam.