A robust and aromatic North Indian chicken curry where tender chicken pieces are simmered in a rich, savory gravy, then finished with a sizzling tempering of golden-brown garlic. A true delight for garlic lovers.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
414cal
27gprotein
16gcarbs
28g
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces. Thighs are recommended for juiciness.)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
20 cloves Garlic Cloves (10 cloves for paste, 10 thinly sliced for tempering)
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Lasanwali Murgi, Jowar no Rotlo and Masala Chaas
Aromatic garlic chicken with energy-giving jowar rotlo & gut-friendly chaas. Homestyle and hearty!
This gujarati dish is perfect for lunch. With 771.0899999999999 calories and 37.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For tempering)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Provides color with mild heat)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 cup Hot Water (As needed for gravy consistency)
Instructions
1
Marinate the Chicken
In a blender, combine 10 cloves of garlic and the ginger to make a smooth paste. Thinly slice the remaining 10 cloves of garlic and set aside for the tempering.
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt. Mix thoroughly to coat the chicken evenly.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
2
Prepare the Curry Base
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the tomato puree and slit green chillies. Cook for 5-7 minutes, until the mixture thickens, the raw smell of tomatoes disappears, and oil begins to separate from the masala.
Stir in the Kashmiri red chilli powder, coriander powder, cumin powder, and the remaining 1 tsp of salt. Cook for 1-2 minutes until the spices are fragrant.
3
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, until the chicken is sealed and lightly browned on all sides.
Pour in 1 cup of hot water, stir well to combine, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
4
Prepare the Garlic Tempering (Tadka)
While the chicken is simmering, heat the ghee in a small tadka pan or skillet over medium heat.
Add the sliced garlic that you set aside earlier. Fry, stirring constantly, for about 2-3 minutes until the garlic turns a crisp golden brown. Be very careful not to burn it, as it will become bitter.
5
Finish and Serve
Once the chicken is cooked, pour the sizzling hot garlic-ghee tempering directly over the curry.
Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala and fresh lemon juice. Stir gently to incorporate.
Let the curry rest for 5 minutes to allow the flavors to meld. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.
284cal
7gprotein
47gcarbs
9gfat
Ingredients
250 g Jowar Flour (Also known as sorghum flour)
240 ml Hot Water (Use as needed, this is a starting amount)
1 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2
Knead Individual Portions
Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
Divide the kneaded portion into two equal smooth balls.
3
Shape the Rotlo
Dust your palms and a clean, flat surface with a little dry jowar flour.
Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4
Cook the Rotlo
Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
Carefully lift the rotlo and place it on the hot tawa.
After about 45-60 seconds, the color on top will change slightly. Flip it over.
Cook the second side for about a minute. You may see some brown spots.
Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
Flip it once on the flame to cook the other side for a few more seconds.
5
Serve
Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
Immediately apply a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
