Chicken Bhakri

1. 1

   Marinate the Chicken

   • 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. 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. 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.
   • 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. 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. 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. 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.

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