A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Perfectly spiced Murgh Jodhpuri with soft phulka and cooling boondi raita. Pure comfort food!
This marwari dish is perfect for dinner. With 803.5300000000001 calories and 57.290000000000006g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
3 pcs Green Cardamom
1 pcs Black Cardamom
1.5 tsp Kashmiri Red Chili Powder (for color)
1 tsp Red Chili Powder (for heat, adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
1 small piece Charcoal (optional, for dhungar method)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, 1 tsp red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Sauté Aromatics and Onions
Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, and black cardamom. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown.
3
Prepare the Masala
Reduce the heat to low. Add the powdered spices: Kashmiri red chili powder, the remaining 1 tsp red chili powder, and coriander powder. Stir for 30 seconds.
Immediately add the tomato puree and the remaining 0.5 tsp of salt to prevent the spices from burning.
Cook the masala, stirring occasionally, for 5-7 minutes until the oil begins to separate from the mixture.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan.
Increase the heat to high and stir continuously for 5-7 minutes. This is crucial to cook the yogurt without it splitting and to seal the chicken.
Once the gravy comes to a boil and thickens slightly, reduce the heat to low.
Cover the pan and let the chicken simmer for 20-25 minutes, stirring every 5-7 minutes to prevent sticking.
The curry is done when the chicken is tender and oil floats on top. Add the slit green chilies during the last 5 minutes of cooking.
5
Finish and Garnish
Once the chicken is cooked, stir in the garam masala powder.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 5 minutes before serving.
6
(Optional) Dhungar Method for Smoky Flavor
Place a small, heatproof steel bowl in the center of the curry.
Using tongs, heat a small piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal in the bowl and pour 0.5 tsp of ghee over it.
As it starts to smoke profusely, immediately cover the pan with a tight-fitting lid.
Let the curry infuse with the smoke for 5 minutes. Remove the lid and carefully take out the bowl with the charcoal before serving.
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.
