Parotta with Chicken Gravy

Parotta

A Parotta is a layered flatbread made from maida flour, originating from Southern India. Parottas are usually available as street food and in restaurants. It is prepared by kneading maida, egg (optional) oil or ghee and water. The dough is beaten into thin layers and later forming round spiraled into a ball using these thin layers. The ball is rolled flat and roasted. Chilli parotta and kothu parotta are prepared using parottas or leftover parottas. Parottas are eaten with vegetable kurma or chicken, mutton salna.

To make parotta:

Ingredients:

• Plain flour/maida- 3cups
• Salt – as per taste
• Water- to knead
• Oil -2 t-spoons while kneading, then 5 spoons then.
• Sugar-1 spoon
• Egg -1 (optional)

Preparation:

© Wash the chicken well with turmeric filter the excess water and keep aside.

© Heat a pan with 5tbl spoons of oil,

©Then add chopped onion, sauté for a while, then add ginger garlic paste mix and cook till raw smell goes off.

©Add chopped tomato sauté and cook well, then add chicken pieces mix it well add salt and slow down the flame, cover with a lid then cook for 5 minutes.

©Add grinded masala paste mix well, cook the masalas if required sprinkle little water to avoid burning of masala. After 2 mins, add  ½ cup water add black pepper powder and mix well let it boil for 3 mins then slow the flame cook for 10 mins till the gravy thickens slightly and oil separates well. Check the taste and serve with parotta, poori, chapati, naan, roti, idly.

parotta with chicken gravy 1

Chicken Gravy:

Ingredients:

1. Chicken- ½ kg
2. Dhaniya / coriander seeds- 4 tbl-spoons
3. Jeera- 2 tbl-spoons
4. Dry redchillies- 4 to 5+
5. Black pepper- 1tbl-spoon
6. Coconut -4 to5 nos
7. Curry leaves- 10 leaves+
8. Kashmiri red chilli powder- 2 spoons / as per your taste
9. Turmeric powder- ½ t-spoons
10. Garam masala powder-1spoon
11. Salt – as per taste
12. Oil- 100ml+
13. Black pepper powder-1 spoon
14. Onion chopped- 1big
15. Tomato chopped -1 medium size
16. Ginger garlic paste-2 tbl-spoons
17. Water –required amt

To Grind:

In a pan add oil 1 spoon, then roast dhaniya, jeera, black pepper, red chilies without burning it, roast in slow flame. Then cool it and grind it with Kashmiri red chilli, garam masala, curry leaves and coconut .as a thick paste.

Preparation:

1. Wash the chicken well with turmeric filter the excess water and keep aside.
2.  Heat a pan with 5tbl spoons of oil,
3. Then add chopped onion, sauté for a while, then add ginger garlic paste mix and cook till raw smell goes off.
4. Add chopped tomato sauté and cook well, then add chicken pieces mix it well add salt and slow down the flame, cover with a lid then cook for 5 minutes.
5. Add grinded masala paste mix well, cook the masalas if required sprinkle little water to avoid burning of masala. After 2 mins, add  ½ cup water add black pepper powder and mix well let it boil for 3 mins then slow the flame cook for 10 mins till the gravy thickens slightly and oil separates well. Check the taste and serve with parotta, poori, chapati, naan, roti, idly.

   

Chicken Gravy With Parotta