A hearty and flavorful North Indian curry made with minced chicken and sweet green peas, simmered in a rich, aromatic tomato-onion gravy. This one-pot wonder is perfect scooped up with warm roti or pav.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
369cal
26gprotein
20gcarbs
22g
Ingredients
500 g Minced Chicken (Chicken thigh mince is recommended for more flavor)
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3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, and cloves. Allow them to sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
2
Build the Masala Base
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Reduce the heat to low and add the turmeric, red chili, coriander, and cumin powders. Sauté for 30 seconds, being careful not to burn them.
Pour in the tomato puree and add salt. Cook for 5-7 minutes, stirring, until the masala thickens and oil begins to separate at the edges.
3
Cook the Minced Chicken
Add the minced chicken to the pan. Increase the heat to medium-high.
Use a spatula to break up any lumps and mix the mince thoroughly with the masala.
Sauté for 6-8 minutes, stirring frequently, until the chicken is no longer pink and is lightly browned.
4
Simmer with Peas
Add the green peas and 1 cup of water to the pan. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the chicken is fully cooked and the gravy has reached your desired consistency.
5
Finish and Garnish
Uncover the pan and stir in the garam masala and crushed kasuri methi.
Cook for one final minute to incorporate the aromas.
Turn off the heat, garnish with fresh coriander leaves, and let the curry rest for 5 minutes before serving.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.
