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.
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Dhaba-style chicken curry, perfectly spiced with wholesome Missi Roti. A true taste of homestyle comfort!
This north_indian dish is perfect for lunch. With 649.53 calories and 57.11g 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.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
