Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
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).)

CraftMyMeals

Bhugal Chicken & Roti Recipe - North Indian Lunch

Instructions

1
Marinate the Chicken
- In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and 1 teaspoon of salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Caramelize Onions and Bloom Spices
- Heat oil or ghee in a heavy-bottomed pan or kadai over medium-low heat.
- Add the whole spices: green cardamom, black cardamom, cinnamon stick, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- Add the thinly sliced onions and the remaining 0.5 teaspoon of salt. The salt helps draw out moisture and speeds up browning.
- Cook the onions, stirring frequently, for 20-25 minutes. Be patient; they should transform into a deep, jammy, golden-brown paste. This step is crucial for the authentic flavor of the dish.
3
Bhugal (Sauté) the Chicken
- Add the entire bowl of marinated chicken to the caramelized onions in the pan.
- Increase the heat to medium-high and sauté vigorously for 8-10 minutes. This process, known as 'bhugal' or 'bhuno', is key to developing flavor.
- Continue stirring until the chicken is lightly browned, the marinade has thickened, and you see oil beginning to separate at the edges of the pan.
- Stir in the slit green chillies.
4
Slow-Cook the Curry
- Reduce the heat to low. Cover the pan with a tight-fitting lid and let the chicken simmer gently.
- Cook for 20-25 minutes, allowing the chicken to cook in the moisture released from the curd and its own juices.
- Stir every 5-7 minutes to prevent the curry from sticking to the bottom. If the gravy becomes too thick for your liking, add a splash of hot water and mix well.
- The chicken is done when it is tender and cooked through, reaching an internal temperature of 165°F (74°C).
5
Finish and Serve
- Once the chicken is cooked, turn off the heat. Sprinkle the garam masala over the curry and give it a gentle stir.
- Garnish generously with freshly chopped coriander leaves.
- Let the Bhugal Chicken rest, covered, for 5-10 minutes to allow the flavors to meld.
- Serve hot with traditional Sindhi phulkas, roti, naan, or steamed basmati rice.

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.

Sindhi Bhugal Chicken, Roti and Kachumber Salad

Nutrition per Serving

Recipes in this Meal

1. Sindhi Bhugal Chicken

Ingredients

2. Roti

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