A royal Punjabi delight where succulent chicken curry, simmered in a creamy cashew and tomato gravy, is elegantly encased in a thin, fluffy omelette. This restaurant-style dish is a showstopper for any special meal.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
560cal
50gprotein
16gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch pieces)
0.5 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste (Divided)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
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.
About Patiala Chicken, Laccha Paratha and Boondi Raita
Aromatic Patiala Chicken with flaky Lachha Paratha and cool Boondi Raita. Pure comfort food!
This punjabi dish is perfect for lunch. With 1127.67 calories and 63.09g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
250 g Tomato (About 3 medium, pureed)
15 pcs Cashews (Soaked in warm water for 20 minutes)
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed between palms)
0.25 cup Fresh Cream (Heavy or cooking cream)
1 cup Water (As needed for gravy)
4 pcs Egg (Large, for 4 individual omelettes)
4 tbsp Milk (For omelettes)
0.25 tsp Black Pepper Powder (Freshly ground)
2 tsp Vegetable Oil (For making omelettes)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp 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 up to 4 hours in the refrigerator.
2
Prepare the Gravy Base
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth paste. Set aside.
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala and Chicken
Add the tomato puree to the pan. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Stir in the coriander powder and cook for one minute.
Add the marinated chicken along with all the marinade. Increase the heat to high and sear the chicken for 4-5 minutes, stirring continuously.
Reduce the heat to low, cover the pan, and let the chicken simmer for 12-15 minutes, or until it is tender and fully cooked.
4
Finish the Curry
Uncover the pan and stir in the prepared cashew paste. Cook for 3-4 minutes until the gravy thickens.
Pour in 1 cup of water (or more for a thinner gravy), add the remaining 1 tsp of salt, and mix well.
Bring the curry to a gentle simmer and let it cook for 5 more minutes.
Reduce the heat to the lowest setting. Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently and warm through for 1-2 minutes. Do not let it boil after adding the cream.
Turn off the heat and set the curry aside.
5
Prepare the Omelette Parcels
This recipe makes 4 individual servings. For each serving, whisk 1 egg with 1 tbsp of milk, a pinch of salt, and a pinch of black pepper until light and frothy.
Heat 0.5 tsp of oil in a small non-stick frying pan (about 7-8 inches) over medium-low heat.
Pour in the egg mixture and swirl the pan to create a thin, even omelette.
Cook for 1-2 minutes until the top is just set. Do not flip. Carefully slide the omelette onto a serving plate.
6
Assemble and Serve
Spoon about a quarter of the prepared chicken curry onto one half of the warm omelette.
Gently fold the other half of the omelette over the chicken filling to create a parcel.
Garnish with freshly chopped coriander leaves.
Repeat the process for the remaining servings. Serve immediately with hot naan, roti, or jeera rice.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
