A rustic and aromatic Mughlai chicken curry where whole spices are the star. Tender chicken pieces are slow-cooked in a yogurt-based gravy, infusing them with fragrant, robust flavors. A true delight for spice lovers.
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 fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
Prep15 min
Cook10 min
Soak30 min
About Murgh Khada Masala, Phulka and Lehsun Chutney
Aromatic Murgh Khada Masala with light phulkas & zesty chutney. A protein-packed, soul-satisfying meal!
This rajasthani dish is perfect for dinner. With 1075.1200000000001 calories and 54.41g of protein per serving, it's a nutritious choice for your meal plan.
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1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1.5 tsp Salt (Adjust to taste)
1 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into thin juliennes, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger garlic paste, turmeric powder, Kashmiri red chilli powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Birista (Fried Onions)
Heat oil and ghee together in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep, uniform golden brown and become crisp.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel to drain. This will be used for garnish.
3
Bloom the Whole Spices
Reduce the heat to medium. To the remaining onions and oil in the pan, add all the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, black peppercorns, cumin seeds, and dried red chillies.
Sauté for 45-60 seconds until the spices release their aroma. Be careful not to burn them.
4
Cook the Chicken
Increase the heat to medium-high. Add the marinated chicken to the pan, scraping all the marinade from the bowl.
Sauté for 7-8 minutes, stirring occasionally, until the chicken is seared and the yogurt mixture has thickened considerably.
Add the chopped tomatoes and the remaining 0.5 tsp of salt. Continue to cook (bhunao) for another 5-7 minutes, until the tomatoes break down and the oil begins to separate from the masala at the edges.
5
Simmer the Curry
Pour in 1 cup of hot water and stir well, scraping the bottom of the pan. Bring the curry to a gentle boil.
Once boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 20-25 minutes.
Cook until the chicken is tender and fully cooked, and a layer of oil (tari) has risen to the surface.
6
Garnish and Serve
Turn off the heat. Garnish the curry with the reserved birista, freshly chopped coriander leaves, and ginger juliennes.
Let the curry rest, covered, for 5-10 minutes to allow the flavors to deepen.
Serve hot with naan, sheermal, or 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.
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
