A rustic, robust chicken curry just like the ones served at roadside eateries in North India. Tender chicken pieces are simmered in a spicy, fragrant gravy made with whole spices and a simple onion-tomato base. It's pure comfort food.
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
About Dhaba Chicken Curry, Laccha Paratha and Sweet Lassi
Homestyle, perfectly spiced Dhaba Chicken Curry with crispy Lachha Paratha. Pure comfort food!
This north_indian dish is perfect for lunch. With 1033.4 calories and 61.790000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 pcs Green Cardamom (Slightly crushed)
2 pcs Onion (Large, finely chopped)
3 pcs Tomato (Medium, pureed)
2 pcs Green Chili (Slit lengthwise)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of the ginger garlic paste, turmeric powder, 1 tsp of the Kashmiri red chili powder, and 0.5 tsp of the salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours.
2
Prepare the Curry Base (Bhuna Masala)
Place a heavy-bottomed pan or kadai over medium heat and add the ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions. Cook for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This slow browning is crucial for the authentic dhaba flavor.
Add the remaining 1 tbsp of ginger garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala and Chicken
Lower the heat and add the powdered spices: coriander powder, cumin powder, and the remaining 0.5 tsp of Kashmiri red chili powder. Stir for 30 seconds to toast them lightly.
Pour in the tomato puree and add the remaining 1 tsp of salt. Cook this masala mixture, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the edges.
Add the marinated chicken pieces to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, searing the chicken on all sides until it's no longer pink.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir everything together, scraping the bottom of the pan. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently and simmer for another 2 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
