A rich and aromatic North Indian chicken curry where 'do pyaza' means double the onions! Tender chicken is cooked in a luscious gravy with onions added at two stages for a unique sweet and savory flavor profile that pairs wonderfully with naan or roti.
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
A refreshing and crunchy Indian salad made with finely chopped cucumber, tomato, and onion. It's lightly seasoned with spices and lemon juice, making it the perfect cool side dish to balance any spicy meal.
Protein-packed chicken with warm roti and a fresh salad – a soul-satisfying, balanced lunch!
This north_indian dish is perfect for lunch. With 702.01 calories and 56.849999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (for color and mild heat)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.5 tsp Salt (or to taste)
1 cup Water (hot)
0.25 cup Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2
Prepare the Onions
Finely slice 2 of the medium onions. These will melt into the gravy to form its base.
Cut the remaining 2 onions into 1-inch cubes and separate the layers into petals. Set these aside to be used towards the end of cooking.
3
Create the Gravy Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-40 seconds until they become fragrant.
Add the finely sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor of the dish.
Add the remaining 1 tbsp of ginger garlic paste and cook for 1 minute until the raw aroma disappears.
Lower the heat, add the powdered spices: remaining turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to prevent burning.
Add the tomato puree and the remaining 1 tsp of salt. Cook for 8-10 minutes, stirring occasionally, until the masala thickens and you see ghee separating at the edges.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned.
Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil.
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 cooked through.
5
Add Final Touches
Uncover the pan and add the onion petals and slit green chillies.
Stir gently and cook uncovered for another 5-7 minutes, until the onion petals are translucent but still retain a slight crunch.
Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, along with the garam masala. Stir to combine.
Turn off the heat and let the curry rest for 5 minutes to allow the flavors to meld.
6
Garnish and Serve
Garnish generously with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
0.25 tsp Black Salt (optional, for a tangy flavor)
Instructions
1
Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.
2
In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.
3
Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.
4
Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.
