A comforting Gujarati-style chicken curry with a thin, flavorful gravy. It strikes a perfect balance of spicy, tangy, and slightly sweet notes, making it a unique and delicious main course.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
355cal
27gprotein
15gcarbs
22g
Ingredients
500 g Chicken (bone-in, cut into curry-sized pieces)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
About Murgi nu Rasawalu Shaak, Rotli, Kachumber Salad and Masala Chaas
Protein-packed chicken curry with soft rotis and tangy salad. A comforting, gut-friendly feast!
This gujarati dish is perfect for lunch. With 721.38 calories and 38.190000000000005g of protein per serving, it's a nutritious choice for your meal plan.
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3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Use your hands to mix thoroughly, ensuring each piece of chicken is evenly coated.
Cover the bowl and let it marinate at room temperature for 30 minutes, or for a more tender result, refrigerate for up to 2 hours.
2
Prepare the Curry Base (Masala)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is shimmering, add the mustard seeds and let them splutter.
Immediately add the cumin seeds and hing. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
Add the finely chopped onions and a pinch of salt to help them brown. Sauté for 10-12 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the gravy.
3
Cook the Tomato Masala
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 2 tsp dhana jeeru. Cook for another minute until the spices are aromatic.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and stir-fry for 5-7 minutes. The goal is to seal the chicken and lightly brown it on all sides.
5
Simmer the Curry
Pour in 2 cups of hot water and add the remaining 1 tsp of salt. Stir everything well to combine, scraping any bits from the bottom of the pan.
Bring the curry to a vigorous boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. You can check by piercing a piece with a fork; it should go through easily.
6
Finish and Garnish
Uncover the pan and stir in the grated jaggery, garam masala, and fresh lemon juice.
Simmer for 2 more minutes, allowing the final flavors to meld together. Taste and adjust salt, sweetness, or tanginess if needed.
Turn off the heat, garnish generously with chopped coriander leaves, and serve hot.
293cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
