A hearty and rustic Rajasthani curry where tender chicken pieces are simmered with sweet corn kernels in a spicy, tangy yogurt-based gravy. This unique and flavorful dish brings the authentic taste of royal Rajasthan to your table, perfect for a special meal.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Homestyle Murgh Makki ka Soweta, perfectly spiced and protein-packed with soft rotis. Pure comfort food!
This rajasthani dish is perfect for lunch. With 575.87 calories and 41.41g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
2 pcs Onion (Medium, finely chopped)
2 pcs Green Chili (Slit lengthwise)
1.5 cup Sweet Corn Kernels (Fresh or frozen)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 cup Water (Hot)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger garlic paste, 0.5 tsp salt, 0.5 tsp turmeric powder, and 1 tsp red chili powder.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Prepare the Gravy Base (Masala)
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
Add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamoms. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onions and slit green chilies. Sauté for 10-12 minutes, stirring frequently, until the onions turn a deep golden brown. This step is crucial for the flavor of the curry.
3
Cook the Chicken
Reduce the heat to low. Add the powdered spices: 1.5 tsp coriander powder, 1 tsp cumin powder, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp red chili powder. Stir for 30-40 seconds until fragrant, being careful not to burn them.
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and sauté the chicken for 7-8 minutes. Stir continuously until the chicken is sealed, changes color, and the masala starts to release ghee from the sides.
4
Simmer the Curry
Stir in the sweet corn kernels and the remaining 1 tsp of salt. Mix well.
Pour in 1 cup of hot water and bring the curry to a gentle boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Stir occasionally to prevent sticking. Cook until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
5
Finish and Serve
Uncover the pan and stir in the garam masala powder.
Simmer for another 2 minutes to allow the flavors to meld.
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with traditional Rajasthani breads like bajra roti or makki ki roti, or with steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
