PAROTTA WITH CHICKEN GRAVY
Parotta is a griddle-fried roadside Indian flat layered bread, popular in Tamilnadu. paratha is a flatbread that originated in the Indian subcontinent. This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non-vegetarian style gravy dishes. It is a common sight to find crowds thronging the roadside stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner.
Chicken Gravy Recipe
Chicken Leg Curry is one of the most delicious curry recipes, here chicken is cooked in the unique marinade of curd and fresh cream. The ultimate Indian spices are ready to give the mind-blowing flavour to the dish.
How to Make Parotta
- Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
- Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
- Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
- Use a rolling pin and flatten the dough. Add ½ tsp of oil and spread it over the flattened dough. While it rests, moves on to the next one and repeat until you are done with the last piece of the dough.
- Now, take the first flattened dough, and roll as thin as you could go, about 4 to 5 inches across. It doesn’t matter if the dough tears a little here or there. Add ½ tsp of oil and spread it over the dough.
- Now, starting at one end make small pleats like how you would fold a paper fan to make it into a thin strip.
- Stretch the strip of pleated dough to lengthen by gently pulling it from both sides. Holding one end of the pleated dough, roll like a coil and tuck the other end under it. Gently flatten with your hand and let it rest for 10¬ to 15 mins. Repeat with the rest of the dough.
- On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
- Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium-high flame. Drizzle oil as your roast them on the hot tawa.
- Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together with similar to clapping action. This helps to open up the layers of the parotta.
- Repeat this action with all the roasted parottas.
- 1 Cup Maida (All Purpose Flour)250ml
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1.5 teaspoon sunflower oil
- 1/3 cup water (plus a few teaspoons more)
- 1/4 cup sunflower oil for making dough and cooking parottas
How to make Chicken Leg Cravy
- Wash and clean the chicken legs thoroughly in warm water.
- Combine the yoghurt, salt, black pepper powder, fresh cream and turmeric powder.
- Coast the chicken legs evenly in the marination.
- Keep aside at least for 30 minutes.
- Heat 2 tsp oil in a pan.
- Add Kashmiri red chilli, bay leaf and cumin seeds.
- Saute for few seconds and add ginger-garlic paste and green chillies.
- Fry for few seconds and immediately add chopped onion.
- Fry until onion turns into light golden brown in colour.
- Add thinly chopped tomatoes, salt and red chilli powder.
- Mix well and cook until the nice of the colour of curry comes out.
- Add 2 cups of water along with the chicken.
- Mix well, add coriander powder and garam masala powder.
- Cover the pan and bring the curry to few boils.
- Leave to cook on low flame for 4-5 minutes.
- Serve hot with roti or rice.
Chicken leg cravy Ingredients:
- 5 chicken legs
- 2 tbsp Curd
- 1/2 tbsp fresh cream
- 1 big onion thinly chopped
- 1 big tomato thinly chopped or pureed
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies chopped
- 1 dried Kashmiri red chilli
- 1 bay leaf
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1-1/2 tsp coriander powder
- 1 tsp garam masala powder
- A pinch of black pepper powder
- Vegetable oil
- Salt to taste