A rich and fiery chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a creamy, tangy yogurt-based gravy, packed with aromatic spices and a touch of ghee for an authentic Marwari flavor.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Marwari Chicken Curry, Bajra Roti and Kachumber Salad
Homestyle Marwari Chicken Curry with fiber-rich Bajra Roti and fresh salad – a protein-packed delight!
This marwari dish is perfect for dinner. With 729.1600000000001 calories and 47.919999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Black Cardamom
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1.5 tsp Red Chilli Powder (Use Mathania or Deggi mirch for authentic color and flavor)
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
1 cup Water (Warm, adjust as needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure the chicken is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for 2-4 hours.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and both green and black cardamom. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and slit green chilies. Cook for 8-10 minutes, stirring occasionally, until the onions turn a deep golden brown. This step is crucial for the curry's flavor base.
3
Cook the Chicken
Add the marinated chicken to the pan. Increase the heat to medium-high.
Stir continuously for the first 5-7 minutes. This is essential to cook the yogurt properly and prevent it from splitting.
Continue cooking until the mixture thickens and you see ghee separating from the masala at the edges.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 15-20 minutes, or until it is tender and cooked through. Stir every 5 minutes to prevent sticking.
4
Finish the Curry
Once the chicken is cooked, pour in 1 cup of warm water to adjust the gravy's consistency. Stir well to combine.
Add the garam masala and the remaining 0.5 tsp of salt. Taste and adjust seasoning if necessary.
Allow the curry to simmer gently on low heat for another 5 minutes, letting the flavors meld together.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to settle.
Serve hot with traditional Rajasthani breads like bajra roti, or with chapati and steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
