A robust and flavorful North Indian chicken curry cooked in a traditional kadhai. Tender chicken pieces are simmered with bell peppers and onions in a freshly ground spice blend, creating a dish that's both spicy and aromatic.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
336cal
33gprotein
18gcarbs
16g
Ingredients
2 tbsp Coriander Seeds (For Kadhai Masala)
1 tbsp Cumin Seeds (For Kadhai Masala)
4 pcs Dried Red Chilies (For Kadhai Masala, adjust to spice preference)
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.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Kadhai Chicken, Laccha Paratha and Onion Salad
Aromatic kadhai chicken with crispy laccha paratha. A perfectly spiced, energy-giving delight!
This north_indian dish is perfect for dinner. With 826.25 calories and 42.160000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Ghee
1 large Onion (Finely chopped)
3 medium Tomato (Pureed)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 large Green Capsicum (Cut into 1-inch cubes)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
0.5 tsp Garam Masala
1 cup Water (Hot)
1 inch Ginger (Cut into thin juliennes for garnish)
2 tbsp Coriander Leaves (Freshly chopped for garnish)
Instructions
1
Prepare the Kadhai Masala. In a small, dry pan over low-medium heat, toast the coriander seeds, cumin seeds, dried red chilies, and black peppercorns for 2-3 minutes until they release a rich aroma. Be careful not to burn them. Remove from heat and let them cool completely. Once cool, transfer to a spice grinder and grind into a coarse powder. Set aside.
2
Marinate the chicken. In a large bowl, combine the chicken pieces with curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt. Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
3
Sauté the aromatics. Heat ghee in a kadhai or a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until it turns soft and golden brown. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Build the gravy base. Add the tomato puree, Kashmiri red chili powder, and the remaining 1 tsp of salt. Stir well and cook for 6-8 minutes, until the mixture thickens and you see oil separating at the edges of the pan. This indicates the masala is well-cooked.
5
Cook the chicken. Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring frequently, until the chicken is seared on all sides and no longer pink. Add 2-3 tablespoons of your freshly prepared Kadhai Masala and mix well, cooking for another 2 minutes to toast the spices.
6
Simmer the curry. Pour in 1 cup of hot water, stir everything together, and bring the gravy to a boil. Once boiling, reduce the heat to low, cover the kadhai with a lid, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking. The chicken should be tender and cooked through (internal temperature of 165°F or 74°C).
7
Add vegetables and finish. Uncover the pan and add the cubed capsicum and onion petals. Stir and cook for another 5-7 minutes, uncovered, until the vegetables are tender but still retain a slight crunch. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Give it a final gentle stir.
8
Garnish and serve. Turn off the heat and let the Kadhai Chicken rest for 5-10 minutes to allow the flavors to meld. Garnish with fresh coriander leaves and ginger juliennes. Serve hot with naan, roti, or steamed basmati rice.
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.
