A rich and creamy chicken curry simmered to perfection in a luscious gravy of yogurt, cream, and aromatic spices. This North Indian classic is a restaurant favorite you can easily make at home.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
551cal
30gprotein
40gcarbs
Ingredients
500 g Chicken (boneless, skinless, cut into 1.5-inch pieces)
3 tbsp Ghee
2 medium Onion (finely chopped)
1 cup Tomato Puree (from about 3 medium tomatoes)
1.5 tbsp Ginger Garlic Paste
0.5 cup Full-Fat Plain Yogurt (whisked until smooth, at room temperature)
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 crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic, protein-packed Chicken Handi with soft chapatis. A soul-satisfying, homestyle meal!
This maharashtrian dish is perfect for dinner. With 811.86 calories and 40.14g of protein per serving, it's a high-fiber option for your meal plan.
31gfat
1 inch
Cinnamon Stick
4 whole Cloves
3 whole Green Cardamom Pods (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1 cup Water (for the gravy, plus 1/4 cup for cashew paste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Cashew Paste: Soak 12 cashew nuts in 1/4 cup of warm water for 15-20 minutes. Drain and grind them with a splash of fresh water into a very smooth paste. Set aside.
2
Sauté Aromatics: Heat 3 tbsp of ghee in a handi or heavy-bottomed pot over medium heat. Once shimmering, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
3
Brown Onions: Add the finely chopped onions to the pot. Cook for 10-12 minutes, stirring frequently, until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the flavor of the gravy.
4
Cook the Masala Base: Add 1.5 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, then immediately add the 1 cup of tomato puree. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see ghee separating at the edges.
5
Incorporate Creamy Elements: Reduce the heat to low. Add the 1/2 cup of whisked, room-temperature yogurt, stirring continuously for 2 minutes to prevent curdling. Once fully incorporated, stir in the prepared cashew paste and cook for another 2 minutes.
6
Cook the Chicken: Add the chicken pieces and 1.25 tsp of salt. Increase the heat to medium and sauté for 5-7 minutes, until the chicken is sealed on all sides. Pour in 1 cup of water, stir well, and bring the gravy to a gentle simmer.
7
Simmer the Curry: Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. Stir once or twice in between to prevent sticking.
8
Finish and Garnish: Turn off the heat. Stir in the 1/4 cup of heavy cream, 1 tsp of garam masala, and 1 tbsp of kasuri methi (crushed between your palms). Let the curry rest, covered, for 5-10 minutes for the flavors to meld. Garnish with 2 tbsp of fresh coriander leaves before serving hot with naan, roti, or 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.