A classic Sindhi chicken curry where tender chicken pieces are slow-cooked in a rich, tangy masala of onions, tomatoes, and yogurt. This one-pot wonder is packed with flavor and pairs perfectly with fresh rotis or rice.
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.
Aromatic Seyal Kukkar with soft phulkas – a protein-packed, soul-satisfying comfort meal, just like mom's!
This sindhi dish is perfect for dinner. With 640.69 calories and 40.99g of protein per serving, it's a high-fiber option for your meal plan.
fat
5 g Red Chili Powder (About 1 teaspoon, adjust to taste)
7 g Coriander Powder (About 1.5 teaspoons)
5 g Garam Masala (About 1 teaspoon)
7 g Salt (About 1.5 teaspoons, or to taste)
240 ml Water (About 1 cup, as needed)
15 g Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, whisked curd, 1 tbsp (15g) of ginger-garlic paste, and 1/2 tsp of salt.
Mix thoroughly to ensure the chicken is well-coated.
Cover and set aside to marinate for at least 20 minutes, or up to 2 hours in the refrigerator for better flavor infusion.
2
Prepare the Onion Base (Bhuno)
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the thinly sliced onions and sauté, stirring frequently. Cook for 15-18 minutes until they turn a deep golden brown and become soft and caramelized. This step is crucial for the authentic 'Seyal' flavor.
3
Build the Masala
Add the remaining 1 tbsp (15g) of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Pour in the tomato puree and add the remaining 1 tsp of salt. Mix well and cook on medium heat for 8-10 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, stirring to sear the chicken on all sides.
Pour in 1 cup (240ml) of water and bring the curry to a boil.
5
Simmer and Finish
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
Remove the lid, sprinkle the garam masala over the curry, and stir gently to combine.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
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.
