A luxurious and creamy Mughlai chicken curry made with a rich paste of nuts, yogurt, and aromatic spices. This mildly spiced dish has a velvety texture and a subtle sweetness, making it a royal treat for any special occasion.
Prep25 min
Cook45 min
Soak20 min
Servings4
Serving size: 1 cup
1083cal
56gprotein
39gcarbs
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces. Thigh meat is recommended for tenderness.)
2 pcs Onion (Large, thinly sliced (approx. 400g))
1 cup Vegetable Oil (For frying onions)
1 cup Curd (Full-fat, whisked until smooth at room temperature)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Creamy, melt-in-mouth Chicken Korma with Tandoori Roti – a protein-packed, soul-satisfying feast!
This indian dish is perfect for dinner. With 1423.1000000000001 calories and 65.33g of protein per serving, it's a nutritious choice for your meal plan.
83gfat
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder (For color, not heat)
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Kewra Water (Or use rose water)
1 cup Water (Hot)
1 tbsp Sliced Almonds (For garnish)
Instructions
1
Marinate the Chicken & Prepare Nut Paste
In a large bowl, combine the chicken pieces with whisked yogurt, ginger paste, garlic paste, coriander powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
While the chicken marinates, soak the cashews and almonds in hot water for 15 minutes. Drain the water and grind the nuts into a very smooth paste, adding 2-3 tablespoons of fresh water as needed.
2
Prepare the Fried Onions (Birista)
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes. The onions will first soften, then turn light brown, and finally become a deep, even golden brown. Be vigilant to prevent burning.
Once crispy and golden, immediately remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil and cool. Once cooled, crush them into a coarse powder with your hands or a rolling pin.
3
Cook the Chicken
Discard the excess oil from the pan, leaving about 3 tablespoons, or use fresh ghee. Heat the ghee over medium heat.
Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the yogurt has mostly evaporated.
4
Build the Korma Gravy
Reduce the heat to low. Add the crushed fried onions (birista) and the prepared nut paste to the chicken. Stir well to combine.
Cook this mixture for 4-5 minutes, stirring continuously to prevent it from sticking, until the raw smell of the paste disappears and you see oil separating from the masala (this is the 'bhunao' stage).
Pour in 1 cup of hot water and stir well to form a smooth gravy. Bring the mixture to a gentle simmer.
5
Simmer, Finish, and Serve
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 15-20 minutes, or until the chicken is completely tender and the gravy has thickened to your desired consistency.
Turn off the heat. Stir in the garam masala and kewra water for the final touch of aroma.
Let the korma rest for 10 minutes before serving. Garnish with sliced almonds and serve hot with naan, sheermal, or basmati rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
