A rustic and hearty Maharashtrian meal featuring a spicy, semi-dry chicken curry paired with wholesome, handmade jowar flatbreads. It's a true taste of the countryside, packed with bold flavors.
Prep25m
Cook40m
Servings4
Serving:1 portion1 serving = 1 cup chicken curry with 2 bhakris564 cal
In a large bowl, combine the chicken pieces with curd, lemon juice, 0.25 tsp turmeric powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and set aside to marinate for at least 20-30 minutes.
2
Prepare the Masala Paste
Heat a pan over low-medium heat. Dry roast the grated coconut until it turns light golden and aromatic, about 2-3 minutes. Remove and set aside.
In the same pan, add 1 tbsp of oil. Sauté half of the chopped onions until they are deeply golden brown, about 7-8 minutes.
Allow the toasted coconut and fried onions to cool completely. Transfer them to a grinder, add a splash of water if needed, and blend into a smooth, thick paste.
3
Cook the Chicken Curry
Heat the remaining 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the remaining chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
A rustic and hearty Maharashtrian meal featuring a spicy, semi-dry chicken curry paired with wholesome, handmade jowar flatbreads. It's a true taste of the countryside, packed with bold flavors.
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 563.62 calories per serving with 38.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground coconut-onion paste and cook for 5-6 minutes, stirring frequently, until the paste darkens and releases oil.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add the dry spice powders: 0.5 tsp turmeric powder, red chili powder, goda masala, and coriander powder. Sauté for 30 seconds.
Add the marinated chicken and 1.5 tsp salt. Increase the heat to high and sear the chicken for 5-7 minutes, until it's lightly browned on all sides.
Pour in 1 cup of water, stir well, and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
4
Prepare the Bhakri Dough
While the chicken is simmering, prepare the bhakri. In a large, wide bowl (parat), combine the jowar flour and 0.5 tsp salt.
Gradually pour in hot water, mixing with a spoon at first. Once it's cool enough to touch, start gathering the dough with your hands.
Knead the dough for 5-8 minutes using the heel of your palm, pushing and folding until it becomes very smooth, soft, and pliable. This step is crucial for soft bhakris.
5
Cook the Bhakris
Divide the dough into 8 equal portions and roll them into smooth balls. Keep them covered with a damp cloth to prevent drying.
Heat a tawa (griddle) over medium-high heat. Dust a clean, flat surface with dry jowar flour.
Take one dough ball, flatten it, and begin patting it with your palm and fingers, rotating it to form a thin, even circle about 5-6 inches in diameter.
Carefully lift the bhakri and place it on the hot tawa. Cook for about 1 minute, then flip.
Cook the other side for another minute. Flip it again directly onto a low flame using tongs. It should puff up like a balloon. Alternatively, press gently on the bhakri with a folded cloth on the tawa to help it puff.
Once cooked, transfer to a container lined with a cloth to keep it soft. Repeat for the remaining dough balls.
6
Serve
Garnish the finished chicken curry with freshly chopped coriander leaves.
Serve the hot chicken curry immediately with warm, soft bhakris, sliced onions, and lemon wedges on the side.
Pro Tips
1Kneading the bhakri dough with hot water and for a sufficient time is the most critical step for soft, crack-free bhakris.
2Ensure the tawa is properly heated before placing the bhakri on it; a cold tawa will make it hard.
3For a richer flavor, you can use homemade goda masala, which has a unique sweet and pungent aroma.
4Don't overcrowd the pan when searing the chicken; do it in batches if necessary to get a good brown crust.
5Let the fried onion and coconut mixture cool down completely before grinding to get a smoother paste.
Recipe Variations
Vegetarian
Vegetarian
Replace the chicken with 400g of paneer, mushrooms, or a mix of vegetables like potatoes and cauliflower. Adjust cooking times accordingly.
Different Flour
Different Flour
Use bajra (pearl millet) flour instead of jowar for a different nutty flavor and texture in the bhakri.
Spicier Version
Spicier Version
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Richer Gravy
Richer Gravy
Add a paste of 8-10 soaked cashews along with the coconut-onion paste to make the curry creamier and richer.
Health Benefits
✨
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for muscle repair, growth, and maintaining overall body function.
✨
Naturally Gluten-Free
The bhakri is made from jowar (sorghum) flour, a whole grain that is naturally gluten-free, making it a suitable and healthy option for individuals with gluten sensitivity or celiac disease.
✨
High in Dietary Fiber
Jowar flour is packed with dietary fiber, which aids in healthy digestion, promotes a feeling of fullness to help with weight management, and assists in maintaining stable blood sugar levels.
Frequently Asked Questions
Is Chicken Bhakri a healthy meal?
Yes, it can be a well-balanced and healthy meal. The chicken provides lean protein, while the jowar bhakri offers complex carbohydrates and is a high-fiber, gluten-free whole grain. Using minimal oil makes it even healthier.
How many calories are in one serving of Chicken Bhakri?
One serving of Chicken Bhakri (one portion of curry with two bhakris) contains approximately 580-620 calories, depending on the size of the chicken pieces and the amount of oil used.
My bhakris are hard and cracking. What did I do wrong?
This usually happens for two reasons: either the water was not hot enough, or the dough was not kneaded long enough. Use hot (not boiling) water and knead the dough for a full 5-8 minutes until it is very smooth and pliable.
What is Goda Masala and can I substitute it?
Goda Masala is a special Maharashtrian spice blend with a unique sweet and pungent flavor from ingredients like stone flower and dried coconut. If you can't find it, you can substitute it with regular garam masala, though the taste will be slightly different.
Can I make this recipe ahead of time?
The chicken curry can be made a day in advance and stored in the refrigerator; its flavor often improves overnight. However, bhakris are best served fresh and hot as they can become dry upon reheating.
How do I store leftovers?
Store the leftover chicken curry in an airtight container in the refrigerator for up to 2 days. Wrap leftover bhakris in a clean cloth or aluminum foil and store at room temperature for a day. To reheat bhakris, warm them briefly on a tawa.
