Porotta chicken curry

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Porotta chicken curry

Description

Cooking Time

Preparation Time :40 Min

Cook Time : 40 Min

Total Time : 1 Hr 20 Min

Ingredients

Serves : 4
  • 1 kgs for chicken : chicken


  • 2 nos onion


  • 2 tbsp grated ginger and garlic


  • 1/4 tsp turmeric powder


  • 1/2 tsp chilli powder


  • 1/2 tsp garam masala


  • 1/2 tsp pepper powder


  • 1 nos tomato


  • 1 cups coconut milk


  • 1 tsp salt


  • 1 tbsp oil


  • 5 nos to temper :shallot


  • 1/2 tsp mustard seeds


  • 5-6 nos curry leaves


  • 1 tsp ghee


  • 1 cups for porotta:all purpose flour/maida


  • 1 tsp salt


  • 1 cups water


  • 2 tbsp cooking oil

Directions

  • Heat oil in a pan.add onion and and cook until change to golden colour.
  • Add crushed/grated ginger garlic to it.
  • Add turmeric, chilli, pepper powder and garam masala. Mix well.
  • Add chopped tomatoes and salt.Mix well.
  • Grind the masala to a smooth paste
  • add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour.
  • Add coconut milk and stir. cook for 10 mins.
  • In another pan heat ghee and splutter mustard seeds. Add sliced shallot and curry leaves.
  • Add this to the chicken curry and serve hot.
  • For porotta: In a bowl take maida, salt and oil. Mix well to spread the oil in the flour. add water little by little and make a slightly sticky dough.Knead well for 5 minutes.
  • Apply 1 tsp of oil all over the dough and keep it covered for 15 minutes
  • After 15 minutes, dough would be soft and non-sticky. Take the dough and make 3 small balls.
  • Take one ball and flatten it as much as possible using a rolling pin on a greased wide board or kitchen counter.The dough should be elastic and spread it as thin & transparent as possible.Apply little oil all over the parotta while rolling.
  • Now pull one edge, move slightly forward and fold it. Do it like saree pleats. Please refer video for folding the parotta. After making pleats, just stretch it & roll them. If u find it difficult to do this, you can cut the rolled parotta into thin strips and place it one over the other. Roll it and make parotta.
  • After rolling and folding,give a resting time of 5 minutes.In the mean time,u can fold the other two balls.Now take the rolled ball,grease it with oil and roll it using a rolling pin.Do not use ur hands to flatten it.Layers may suppress.Do not roll it too thin.Grease with oil whenever needed.Roll it thick like stuffed paratha because thick parotta tastes soft.Thin ones will become crispy while cooking.
  • Heat an iron dosa pan ( It works best) and put the parotta. When u put it, the parotta may shrink. So spread it using your hands on the tawa carefully. Now drizzle 1/2 tsp of oil around the parotta. Keep the flame medium. Keep flipping and pressing the parotta with dosa flipper on both sides till you see the golden brown spots. Take care,flame should be medium and parotta should cook slowly.
  • Remove the parotta to the kitchen counter or the rolling board and using your hands,just press the sides forcefully when the parottas are hot.Do it like clapping the hands by keeping the parottas in between. This is the most important step to make it flaky.It helps to bring the layers out and make it soft.