Chicken Bhakri

1. 1
   prep · ~10 min

   Prep the chicken and bhakri ingredients.

   1.Wash the chicken and keep the pieces ready.

   2.Chop the onion and tomato finely.

   3.Slit the green chilies and chop the cilantro.

   4.Measure the jowar flour and keep warm water ready.
2. 2
   saute · ~8 min

   Start the chicken masala base.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add cumin seeds and let them sizzle for 20 seconds.

   3.Add onion and cook until light golden, about 6 to 7 minutes.

   4.Add green chili and ginger-garlic paste, then cook for 1 minute.

   TIPKeep the heat medium so the onion browns evenly without burning.
3. 3
   saute · ~6 min

   Cook the tomatoes and spices.

   1.Add tomato and cook until soft and pulpy, about 5 minutes.

   2.Add coriander powder, red chili powder, turmeric powder, and salt.

   3.Mix well and cook for 1 minute until the masala smells roasted.
4. 4
   simmer · ~35 min

   Cook the chicken in the masala.

   1.Add the chicken pieces and coat them well in the masala.

   2.Cook on medium heat for 5 minutes, stirring now and then.

   3.Pour in 2 cups water and bring to a boil.

   4.Cover and simmer until the chicken is tender and the gravy thickens, 25 to 30 minutes.

   5.Finish with garam masala and half the cilantro.

   TIPThe chicken is ready when it is tender at the bone and the gravy lightly clings to it.
5. 5
   knead · ~10 min

   Knead the bhakri dough.

   Place jowar flour in a wide bowl. Add warm water little by little and knead into a soft dough while still warm. Divide into 4 equal balls.

   TIPWork the dough while warm, or the bhakri may crack at the edges.
6. 6
   assemble · ~10 min

   Shape the bhakri.

   1.Dust the work surface lightly with jowar flour.

   2.Pat one dough ball gently into a flat round with your palms.

   3.Shape it into a medium bhakri, keeping the thickness even.

   4.Repeat with the remaining dough balls.
7. 7
   fry · ~12 min

   Cook the bhakri on a hot tawa.

   1.Place one bhakri on a hot tawa over medium-high heat.

   2.Cook until small pale spots appear, about 1 minute.

   3.Flip and cook the second side for 1 minute.

   4.Press gently with a cloth or spatula and cook until both sides have brown spots.

   5.Cook the remaining bhakris the same way.

   TIPDo not move the bhakri too early or it may break before it sets.
8. 8
   garnish

   Garnish the chicken with the remaining cilantro.

9. 9
   serve

   Serve the chicken hot with bhakri.

   Plate one bhakri per serving and spoon the chicken gravy alongside for a rustic, hearty meal.

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