Parota With Chicken Chalna/Gravy

Parota

Ingredients:

Maida/All purpose flour – 5cups

Salt – as required

Sugar – 1 tsp

Water – as required

Oil – ½ cup

Method: 
♥  Knead the flour with added salt, sugar and water until they become soft dough.

♥  Divide the dough into lemon size balls and add ½ cup oil.

♥  Soak the dough balls in oil for 8hrs.
♥  Then apply oil in the surface or on a polythene paper and roll the dough ball very thinly.   

♥  Now take the rolled dough from one corner and fold it into swivel shape as below.

♥  Then again press the dough with hand or roller slightly.

♥  Now heat the pan and place the rolled dough in the pan and add little oil around to cook.

♥  Turn the dough in the pan until it is evenly cooked.

♥  Now take the parota and press it slightly in the edges with the palms.

♥  Now parota is ready.

Chicken chalna 1

Ingredients:

Chicken – ½ kg

Chopped Onions – 2 nos

Chopped Tomatoes – 2 nos

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Ginger/Garlic paste – 1 tsp

Chilli powder – 3 tsp

Coriander Powder – 1 tsp

Oil – 1tbsp

Coconut – 1 cup

Cashews – 50 gms

Method:

♥  Heat the oil in a pressure cooker.

♥  Add the chopped onions and little salt and saute it well.

♥  Add ginger/garlic paste and saute until the raw smell disappears.

♥  Now add the chopped tomatoes and saute for two mins.

♥  Now add the chicken pieces.

♥  Keep stirring till the water evaporates. 
♥  Then add turmeric powder, chilli powder, cumin powder, coriander powder and a cup of water and salt.

♥  Close the lid and pressure cook it for 10 mins in a medium flame.

♥  Now switch off the stove.

♥  Open the cooker after the pressure releases.

♥  Grind the coconut and cashew into thick paste. 
♥  Add the paste into the chalna in cooker and keep it in low flame for 10 mins.

♥  Serve hot with Parotas.

Chicken chalna 2 (Hotel style)

Ingredients:

Chicken – ½ kg

Chopped onions – 2 nos

Chopped tomato – 2 nos
Ginger/Garlic paste – 2 tsp

Turmeric powder – 1 tsp

Dry chilly – 8 nos

Coriander seeds – 1 tsp

Poppy seeds – 2 tsp

Cinnamon stick – 1 stick

Cloves – 2 nos

Cardamom – 2 nos

Coconut milk – 1 cup

Oil – 1 tbsp

Curry Leaves – few strands

Coriander leaves – for garnishing

Salt – as required

Method: 
♥  Heat the pan and add dry chillies, coriander seeds, poppy seeds, cinnamon stick and cloves and fry it.

♥  Grind all the fried items and make a fine powder.

♥  Heat oil in a frying pan, add and fry the chopped onions till it turns slightly brown color. 
♥  Then add chopped tomatoes, ginger/garlic paste, curry leaves and saute.

♥  Add the chicken, turmeric powder and salt, saute for 2 minutes.

♥  Now add 2 cups water.

♥  Keep it in slow flame till the chicken is cooked.

♥  Add coconut milk and cook for 2 minutes.

♥  Garnish with coriander leaves.

♥  Serve hot with parota.