A quintessential Parsi chicken curry where tender chicken and potatoes are simmered in a rich, tangy, and slightly sweet tomato gravy. This comforting dish, a staple in Parsi homes, perfectly balances flavors and is traditionally served with crispy potato straws (sali) and soft rotis.
Prep20 min
Cook50 min
Servings4
Serving size: 1 cup
419cal
34gprotein
36gcarbs
16g
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
2 medium Onion (Finely chopped, about 250g)
600 g Ripe Red Tomatoes (About 5-6 large, pureed)
2 medium Potato (Peeled and quartered, about 250g)
2 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
3 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Tangy, aromatic Tameta ma Marghi with flaky parathas – a protein-packed, comforting meal that hits all the right notes!
This gujarati dish is perfect for dinner. With 748.71 calories and 41.650000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Parsi Garam Masala (Or regular garam masala)
1 tbsp Sugar (Adjust to taste)
1 tbsp White Vinegar (Or sugarcane vinegar)
1.5 tsp Salt (Adjust to taste)
1 cup Water (As needed for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.5 cup Sali (Crispy potato straws, for serving (optional))
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1 tbsp of ginger garlic paste, turmeric powder, Kashmiri red chilli powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or Dutch oven over medium heat.
Add the chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor depth.
Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree, coriander powder, cumin powder, and the remaining 1 tsp of salt.
Stir well and cook the masala for 12-15 minutes, stirring occasionally, until it thickens considerably and oil begins to separate from the mixture.
Add the marinated chicken pieces to the pan. Sauté for 5-7 minutes, turning the pieces to sear them on all sides and coat them with the masala.
4
Simmer the Curry
Add the quartered potatoes and 1 cup of water. Stir everything together, scraping the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low.
Cover the pan and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender, and the potatoes are fork-tender.
5
Finish and Serve
Uncover the pan. Stir in the sugar and white vinegar. Let it cook for 2 more minutes to meld the flavors.
Sprinkle the Parsi garam masala over the curry and give it a final, gentle stir.
Garnish with freshly chopped coriander leaves.
Serve hot, topped with sali (potato straws), alongside soft rotli (Parsi roti), pav, or steamed rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
