Juicy, smoky chicken marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This classic Punjabi appetizer is a global favorite, known for its vibrant red hue and tender texture. Perfect for a barbecue or a special dinner.
Prep20 min
Cook35 min
Servings4
Serving size: 235 g
512cal
66gprotein
12gcarbs
22g
Ingredients
1 kg Chicken (Skinless, bone-in, cut into 4 or 8 pieces)
2 tbsp Ginger Garlic Paste
3 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
1 tbsp 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 vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Tandoori Chicken, Laccha Paratha, Mint Chutney and Indian Onion Rings
Aromatic, protein-packed Tandoori Chicken with crispy Lachha Paratha & tangy mint chutney. So good!
This punjabi dish is perfect for lunch. With 1322.7600000000002 calories and 84.77000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tbsp Kasuri Methi (Crushed between palms before adding)
2 tbsp Mustard Oil (Heat until it just starts to smoke, then cool completely before using)
0.25 tsp Red Food Color (Optional, for classic restaurant color)
2 tbsp Butter (Melted, for basting)
1 tsp Chaat Masala (For sprinkling before serving)
Instructions
1
Prepare the Chicken & First Marinade (10 minutes prep, 30 minutes rest)
Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
Using a sharp knife, make 2-3 deep gashes on each piece of chicken. This allows the marinade to penetrate deep into the meat.
In a large bowl, combine the ginger-garlic paste, lemon juice, salt, and Kashmiri red chili powder.
Rub this mixture thoroughly over the chicken pieces, ensuring it gets into the gashes. Cover and let it rest for 30 minutes at room temperature.
2
Prepare the Second Marinade (5 minutes)
In a separate large bowl, whisk the hung curd until it is smooth and creamy with no lumps.
Add the roasted besan, tandoori masala, cumin powder, coriander powder, garam masala, turmeric powder, and crushed kasuri methi.
Pour in the cooled mustard oil and add the optional red food color. Mix everything until you have a thick, uniform marinade paste.
3
Combine and Marinate (5 minutes prep, 4+ hours marination)
Add the chicken from the first marinade to the second yogurt-based marinade.
Use your hands to coat each piece of chicken evenly and generously.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Chicken (30-35 minutes)
Take the chicken out of the refrigerator 30 minutes before cooking to let it come to room temperature.
Oven Method: Preheat your oven to 230°C (450°F). Line a baking tray with foil and place a wire rack on top. Arrange the chicken pieces on the rack, ensuring they don't touch.
Bake for 20 minutes. Then, remove the tray, flip the chicken pieces, and baste generously with melted butter.
Return to the oven and bake for another 10-15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
Grill Method: Preheat your grill to medium-high heat. Place the chicken pieces on the grill. Cook for 12-15 minutes per side, basting with butter after the first flip, until charred in spots and cooked through.
5
Rest and Serve (5-10 minutes)
Once cooked, remove the chicken from the oven or grill and let it rest on the wire rack for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist.
Sprinkle generously with chaat masala just before serving.
Serve hot with onion rings, lemon wedges, and a side of mint chutney.
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.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
