Tender chicken pieces simmered in a vibrant, fragrant green gravy. This North Indian curry gets its beautiful color and fresh flavor from a blend of cilantro, mint, and green chilies, balanced with warm, aromatic spices.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
345cal
33gprotein
19gcarbs
16g
Ingredients
500 g Chicken (Boneless, skinless thighs or breast, cut into 1.5-inch pieces)
2 cup Coriander Leaves (Tightly packed, with tender stems)
1 cup Mint Leaves (Tightly packed)
4 count Green Chilli (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
8 count Garlic Cloves
0.5 cup Curd (Plain, full-fat, whisked until smooth)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Green Masala, Chapati and Cucumber Raita
Perfectly spiced Chicken Green Masala with soft chapati and cool raita – a protein-packed, aromatic meal!
This konkani dish is perfect for lunch. With 647.99 calories and 46.24000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Green Masala Paste: In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, and garlic. Add half of the whisked curd (1/4 cup) and blend to a smooth, thick paste. Add a splash of water only if necessary to help it blend.
2
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with half of the prepared green paste, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix thoroughly to coat the chicken evenly. Set aside to marinate for at least 20 minutes.
3
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices (cinnamon stick, cloves, green cardamom) and sauté for 30-40 seconds until they become fragrant. Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4
Cook the Masala Base: Add the tomato puree to the pan and cook for 5-6 minutes until it thickens and you see oil separating at the edges. Stir in the coriander powder, cumin powder, and the remaining 1 tsp of salt. Sauté for another minute until the spices are aromatic.
5
Sear the Chicken: Increase the heat to medium-high and add the marinated chicken to the pan. Sauté for 5-7 minutes, stirring occasionally, until the chicken is seared and lightly browned on all sides.
6
Combine and Simmer: Reduce the heat to low. Add the remaining green masala paste and the remaining whisked curd (1/4 cup). Stir continuously for 2-3 minutes to prevent the curd from splitting. Pour in 1 cup of water, mix well, and bring the curry to a gentle simmer.
7
Cook the Curry: Cover the pan with a lid and let it cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and oil will float on top.
8
Finish and Serve: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Let the curry rest for 5 minutes to allow the flavors to meld. Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
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 relaxing the gluten and ensuring soft chapatis.
2
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.
3
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.
4
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.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
