A classic North Indian chicken curry where tender pieces of chicken are simmered in a rich, aromatic gravy of onions, tomatoes, and a blend of warm spices. Perfect with naan or rice for a hearty meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
426cal
50gprotein
17gcarbs
18g
Ingredients
600 g Chicken Breast (Boneless, skinless, cut into 1.5-inch pieces)
0.25 cup Curd (Plain, full-fat, whisked smooth)
2 tbsp Ginger Garlic Paste (Divided)
1 tsp Turmeric Powder (Divided)
2 tsp Kashmiri Red Chili Powder (Divided, adjust to taste)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Aromatic, protein-packed Chicken Masala with warm parathas – pure comfort food!
This marwari dish is perfect for lunch. With 755.73 calories and 58.010000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom Pods
2 medium Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From 3 medium tomatoes or canned)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 cup Water (Use hot water for best results)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they sizzle and become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the gravy's rich flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook for 8-10 minutes, stirring often, until the mixture thickens and oil begins to separate from the sides of the masala.
3
Add Spice Powders
Reduce the heat to low to prevent the spices from burning. Add the remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, and cumin powder.
Stir continuously for 1 minute until the spices are fragrant and well combined with the onion-tomato base.
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, stirring, until the chicken is seared and changes color on all sides.
Pour in 1 cup of hot water and add the remaining 1 tsp of salt. Stir everything together, scraping any bits from the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
5
Finish and Garnish
Turn off the heat. Stir in the garam masala. Crush the kasuri methi between your palms as you add it to the curry to release its aroma.
Cover the pan and let the curry rest for 5-10 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
