How to Prepare Any-night-of-the-week Chicken Curry With Roti

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The ingredients needed to make Chicken Curry With Roti:

1. Make ready 1 kg Chicken (Bone-In) OR 12 Drumsticks
2. Prepare 2 Medium Onions (Roughly Chopped)
3. Make ready 2 Medium Tomatoes (Roughly Chopped)
4. Get 2 Tablespoons Ginger Paste
5. Prepare 2 Tablespoons Garlic Paste
6. Make ready 2 Teaspoons Kashmiri Mirch Powder
7. Get 2 Teaspoons Degi Mirch Powder
8. Get 1 Teaspoon Turmeric Powder
9. Prepare 1 Teaspoon Cumin Seeds
10. Take 3 Tablespoons Chicken Curry Masala (I used MDH Brand)
11. Get 2-3 Tablespoons (I used Canola Oil)
12. Prepare As per taste Salt
13. Make ready For the Rotis:
14. Prepare 2 Cups Whole wheat flour
15. Make ready 1 Cup/As required Water for the Dough
16. Take 1/2 Teaspoon Oil

Instructions to make Chicken Curry With Roti:

1. To make the Chicken Curry:
2. Wash the Chicken in a colander. Shake off the excess water. - Make gashes on the drumsticks or prick all the pieces with a fork.
3. Heat oil in a large nonstick skillet. - Tip in the Cumin Seeds. - - Sauté the onion until golden. - Add the Ginger & Garlic Paste. - Cook for 2 minutes.
4. Add the Tomatoes. Cook covered over medium heat until soft & mushy, stirring occasionally. - - Add the Chicken. - Cook on high heat for about 10 minutes. - Add the Salt, Kashmiri Mirch, Degi Mirch & Turmeric.
5. Cook over medium heat until oil separates. - Add 1 to 2 cups of water depending upon the desired consistency of the gravy. A medium consistency is perfect.
6. Cook covered over low heat until the Chicken is tender. - - Garnish with fresh chopped Coriander greens.
7. Serve hot with Roti/Parantha/Naan/Rice. - - Happy Cooking! 👩🏻‍🍳👨🏻‍🍳
8. (B) To make the Dough:
9. Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required). - - Make a pliable dough. Keep it covered until you are ready to cook.
10. (C) To make the Rotis:
11. Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
12. Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin.
13. Place on a hot Tawa/Griddle or Pan. Roast for a couple of minutes flipping a few times.
14. When light brown spots appear on top of the Roti. Place it on top of a Roti ring or directly on open flame with the help of tongs. Cook until the Roti fluffs up.
15. Remove on a plate lined with a paper napkin. Apply Desi Ghee if you wish to. Make the rest of the Rotis the same way.

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