A robust North Indian chicken curry where whole spices are the star. Tender chicken pieces are simmered in a fragrant, aromatic gravy made from onions, tomatoes, and a blend of whole cloves, cardamom, and cinnamon. A true delight for spice lovers.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
490cal
39gprotein
19gcarbs
30g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
0.5 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
300 g Onion (Thinly sliced)
360 g Tomato (Pureed)
2 Green Chilli (Slit lengthwise)
4 tbsp Vegetable Oil (Or ghee for a richer flavor)
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This bihari dish is perfect for lunch. With 815.13 calories and 51.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
4
Cloves
4 Green Cardamom
1 Black Cardamom
8 Black Peppercorns
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (Crushed between palms)
1.5 tsp Salt (Or to taste)
1 cup Hot Water (As needed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, 1/2 tsp red chilli powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece of chicken is well-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
Sauté Aromatics
Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, green and black cardamoms, and black peppercorns.
Sauté for 30-40 seconds until they become fragrant and sizzle. Be careful not to burn them.
Add the thinly sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deep golden brown. This step is crucial for the color and flavor of the gravy.
3
Prepare the Masala Base
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, remaining 1/2 tsp red chilli powder, and coriander powder. Mix well and cook for another minute.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring continuously to brown it slightly on all sides.
Reduce the heat to medium-low, add the remaining salt, and cover the pan with a tight-fitting lid.
Allow the chicken to cook in its own juices for 20-25 minutes. Stir every 5-7 minutes to prevent sticking.
If the gravy becomes too thick, add 1/2 to 1 cup of hot water to achieve your desired consistency. Mix well.
5
Finish and Garnish
Once the chicken is tender and cooked through, stir in the garam masala and crushed dried fenugreek leaves (kasuri methi).
Simmer for 2 more minutes to allow the final flavors to meld into the gravy.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. This allows the flavors to deepen. Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
