Tender chicken pieces simmered in a creamy, luscious white gravy dominated by the pungent warmth of freshly cracked black pepper. A rich and aromatic Mughlai classic that's surprisingly easy to make at home.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
396cal
33gprotein
15gcarbs
Ingredients
500 g Chicken (Boneless, cut into 2-inch pieces)
0.5 cup Curd (Plain, full-fat, whisked until smooth)
1.5 tbsp Ginger Garlic Paste
2.5 tsp Black Pepper (Freshly and coarsely ground, divided)
1.25 tsp Salt (Or to taste, divided)
2 medium Onion (Roughly chopped)
15 whole Cashews (Raw, unsalted)
2 whole Green Chili (Slit lengthwise, adjust to taste)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Perfectly spiced, protein-packed Murgh Kali Mirch with warm tandoori roti. An energy-giving meal you'll love!
This hyderabadi dish is perfect for dinner. With 735.54 calories and 41.81999999999999g of protein per serving, it's a nutritious choice for your meal plan.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Paste and Marinate Chicken
Soak the cashews in 1/2 cup of hot water for at least 15 minutes to soften them.
In a mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, 1 tsp of the coarsely ground black pepper, and 0.5 tsp of salt. Mix thoroughly to coat the chicken. Set aside to marinate for 20-30 minutes.
Drain the soaked cashews. In a blender, combine the cashews, chopped onions, and green chilies. Blend into a very smooth paste, adding a few tablespoons of water if necessary to facilitate grinding.
2
Sauté Aromatics and Sear Chicken
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
Add the marinated chicken pieces to the pan, reserving the leftover marinade. Sear the chicken for 4-5 minutes, turning occasionally, until it's lightly golden on all sides. This step locks in the juices.
3
Build the White Gravy
Add the prepared onion-cashew paste to the pan with the chicken. Sauté for 6-8 minutes on medium-low heat, stirring frequently, until the raw smell of the onions disappears and the paste starts to leave the sides of the pan.
Pour in the reserved marinade and cook for another 2 minutes, stirring continuously.
Add 1 cup of warm water, the remaining 0.75 tsp of salt, and the remaining 1.5 tsp of black pepper. Stir well to combine everything.
4
Simmer and Finish
Bring the gravy to a gentle simmer. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
Turn off the heat. Wait for 1 minute, then gently stir in the fresh cream, crushed kasuri methi, and garam masala. Mixing off the heat prevents the cream from splitting.
Let the curry rest for 5 minutes to allow the flavors to meld together.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
