A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are cooked in a rich, spicy yogurt-based gravy, without any tomatoes, giving it a unique tangy and robust flavor.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
469cal
39gprotein
12gcarbs
30g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
1 cup Curd (Full-fat, whisked well at room temperature)
2 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
3 tbsp Ghee
1 tbsp Mustard Oil (Optional, for a pungent flavor)
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
Protein-packed Rajasthani Chicken Curry, perfectly spiced with homestyle Makki ki Roti. So delicious!
This rajasthani dish is perfect for dinner. With 916.4200000000001 calories and 48.010000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 pcs Black Peppercorns
3 pcs Green Cardamoms (Lightly crushed)
1.5 tsp Kashmiri Red Chili Powder (For color)
1 tsp Red Chili Powder (For heat, adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
1 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1 tablespoon of ginger-garlic paste, turmeric powder, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and set aside to marinate for at least 20-30 minutes at room temperature.
2
Prepare the Yogurt Base
In a separate bowl, whisk the room-temperature curd until it is completely smooth and free of lumps.
Add the Kashmiri red chili powder, hot red chili powder, and coriander powder to the whisked curd.
Mix well to form a smooth, uniform spice paste. Set aside.
3
Sauté Aromatics
Heat ghee and mustard oil in a heavy-bottomed pan or kadai over medium heat.
Once hot, add the whole spices: cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, and crushed green cardamoms.
Sauté for about 30-40 seconds until they become fragrant and the cumin seeds sizzle.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the curry's authentic color and flavor.
4
Cook the Chicken
Add the remaining 1/2 tablespoon of ginger-garlic paste to the pan and cook for 1 minute until the raw aroma disappears.
Add the marinated chicken pieces to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest setting. Add the spiced yogurt mixture to the chicken.
Stir continuously for 2-3 minutes to prevent the yogurt from curdling. Continue to cook until the oil begins to separate from the masala.
Pour in 1 cup of hot water and add the remaining 1 teaspoon of salt. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
6
Finish and Serve
Uncover the pan and stir in the garam masala powder.
Cook for one more minute, then turn off the heat.
Let the curry rest for 10-15 minutes to allow the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot.
448cal
9gprotein
70gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
