A delightful North Indian curry where tender chicken pieces are simmered with mixed vegetables in a rich, creamy gravy made from spinach, herbs, and cashews. A wholesome and flavorful main course.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
1298cal
63gprotein
72gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces, thigh or breast)
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91gfat
3 pcs Green Chilies (Adjust to taste)
12 pcs Kaju (Soaked in hot water for 15 minutes)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 pcs Green Cardamoms
1 inch Cinnamon Stick
2 pcs Cloves
1 large Onion (Finely chopped)
180 g Tomato Puree (From 2 medium tomatoes)
300 g Mixed Vegetables (Carrots, peas, beans, bell pepper)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
2 tbsp Fresh Cream
240 ml Water (As needed)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.
2
Prepare the Green and Cashew Pastes
Bring a small pot of water to a boil. Add the palak and blanch for 2 minutes. Immediately remove and plunge into a bowl of ice-cold water to stop the cooking and preserve the green color. Drain well.
In a blender, combine the blanched palak, coriander leaves, mint leaves, and green chilies. Blend into a smooth paste, adding 1-2 tablespoons of water if necessary to help it blend.
In a separate small blender jar, grind the soaked and drained kaju into a fine, smooth paste. Add a splash of water if needed to achieve a creamy consistency.
3
Sauté Aromatics and Cook Chicken
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, green cardamoms, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the marinated chicken to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is seared and lightly browned on all sides.
4
Build and Simmer the Gravy
Reduce the heat to medium. Stir in the tomato puree, coriander powder, and cumin powder. Cook for 5-6 minutes, until the masala thickens and oil begins to separate at the edges.
Add the prepared green paste and cashew paste. Mix well and cook for another 2-3 minutes, stirring continuously.
Add the mixed vegetables, 240 ml of water, and the remaining 1 tsp of salt. Stir everything together to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.
5
Finish and Serve
Uncover the pan. Stir in the garam masala and crushed kasuri methi.
Gently mix in the fresh cream. Allow it to simmer for just one more minute without boiling. Turn off the heat.
Let the curry rest for 5 minutes before serving. Garnish with extra coriander leaves if desired. Serve hot with naan, roti, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
