What to prep in advance:
If using a whole chicken cut it into 8 or so pieces. If interested here is a great video on how to butcher a whole chicken. In the video Natasha de-bones the chicken, I find to get more flavour in your curry, leave the bone-in.
Have your ingredients measured out and ready to goKitchen Equipment:
- Thick bottomed pan (this is what the curry will be made in, needs to be big enough to hold your chicken.
- Roasting pan or oven proof dish to fit your chicken pieces (yes, we bake it for a little bit first)
- Spice grinder, coffee grinder (cleaned) or small mixer (to grind spices)
- Large pot for rice (with a lid)
- Non-stick pan for roti, cast iron pan is next best, for traditional roti making a Tawa pan is used.
- 2 Plates (dinner size)
- Large bowl
- Small pan
- Your favourite beverage
Chef GJ's Chicken Curry Dinner
Recipe Courtesy of Gurjyote Sethi and In My Kitchen Inc.
Whole Chicken cut into approx 8 pieces OR 800 grams skinless boneless Chicken breasts, if you prefer to use skinless, boneless breasts
4-5 medium Yellow Onions
3 Tbsp Ginger
3 Tbsp Garlic
4-5 Medium Fresh Tomatoes
1 Tbsp Fresh coriander leaves
4 Tbsp Ghee or Grape seed oil
1 inch stick Cinnamon
3 Green cardamom
½ Tsp Turmeric powder
2 Tbsp Coriander powder
2 Tbsp Cumin powder
1 tsp Red chilli powder
Salt to taste
2 Green chillies (optional)
3 Tbsp crushed Ginger
3 Tbsp crushed Garlic
Salt to taste
1 Tbsp Turmeric powder
2 C Atta whole wheat flour
3/4 C water (as needed)
1/4 C Ghee
2 C basmati rice
3 C water
Preheat oven at 350F
Add chicken marinade to chicken and cook in oven for 10-12 minutes
Heat ghee/oil in a thick-bottomed pan. Add onions and sauté till golden brown.
Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously.
Add turmeric powder, coriander powder, cumin powder and red chili powder. Mix well. Add fresh tomato and stir. Cook till oil separates from the masala (spice mix).
Add some oil or ghee to a small pan add cinnamon, cloves and green cardamoms and sauté for half a minute, then grind in grinder and add masala to the pan with tomatoes.
Add the cooked chicken pieces. Sauté on high heat for five minutes. Add two cups water, let it simmer for fifteen minutes so the chicken can absorb flavours, adjust salt . Garnish with coriander leaves and serve hot with Rice or Roti .
Roti - Kneading
Take 2 cups atta in a large bowl.
Start adding water, little by little. As you add water, mix with your hands and bring the dough together. You may need more water depending on the kind of flour.
Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
Fold the dough using your palms and knead again applying pressure with your knuckles. Keep kneading until the dough feels soft . If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
Cover the dough with a damp cloth or paper towel for 10 minutes.
Roll The Roti
After the dough has rested, give it a quick knead again. Divide the dough into equal parts, each weighing around 35 to 40 grams.
Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
Then start rolling the roti, using a rolling board and rolling pin. Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti. You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
Cook The Roti
Heat the skillet on medium-high heat. Make sure the skillet is hot enough before you place the roti on the tawa. Dust excess flour off the rolled roti and place it on the hot skillet.
Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much. Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough. Press with the spatula and cook evenly on all sides. The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
Apply ghee on the rotis immediately. Make all the roti similarly. Serve warm.
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These recipes are intended for participants of Chef GJ's In My Kitchen Chicken Curry Dinner Cooking Class