Roti Prata with Chicken Curry (Paratha with Murgh Kari) #Diwali

fatdough

Servings: 5person

paratha:
unbleached all purpose flour	450g
baking soda	1 tsp
sea salt	1 tsp
granulated sugar	2 tbsp
egg	1
full cream milk	100ml
water	130ml
vegetable oil / canola oil	2 tbsp
murgh kari:
skinless boneless chicken breast	1kg
sea salt	2 tsp
vegetable oil / canola oil	1/2 cup
red onion finely chopped	1
garlic grated	3 cloves
ginger grated	1 inch
curry powder	1 tbsp
cumin powder	1 tsp
turmeric powder	1 tsp
coriander powder	1 tsp
cayenne	1 tsp
san marzano plum tomatoes canned	14 oz
greek yogurt	1 cup
fresh coriander roughly chopped	a handful + more for garnishing
water	1 tbsp + 1/2 cup
garam masala	1 tsp

lets prepare the paratha: in a large bowl, combine flour, baking soda, salt and sugar. mix well. in another bowl, combine egg, milk, water and oil. mix well. gradually pour the egg mixture into the flour mixture while mixing with a spatula
as soon as the mixture comes together, use your hand to knead it into a dough. this will be a slightly sticky dough. if the dough is too dry, add in more water. 1 tsp at a time. if the dough is too wet, add in more flour, 1 tsp at a time. cover the dough with a damp lint free kitchen towel and let rise for about 30 minutes
after 30 minutes. the dough should be soft and elastic. divide the dough into 10 equal dough balls. roll each dough into a ball. cover with lint free damp kitchen towel. let rise for 30 minutes
after 30 minutes, grease working surface generously with vegetable oil. you can swing the dough onto the working surface and turn the dough each time you swing. or you can simply stretch out the dough on the working surface. the dough should be translucent and almost transparent. it is okay if you get holes. take both ends of the dough, roll them into a long log in the air, not on the surface. swirl it into a round disc and tuck the end, sim side down
cover with damp lint free kitchen towel and let rise for 30 minutes. after 30 minutes, heat up a pan over medium-low heat. lightly grease the pan with vegetable oil. grease the working surface generously with vegetable oil, press the dough using your fingers and form a large round disc. do not use rolling pin. it will knock out all the layers
carefully, place the dough onto the heated pan. let the dough cook until lightly charred, flip, and cook until lightly charred on both sides. remove from heat and continue the rest of the dough
lets make the murgh kari: using a meat mallet, pound the chicken breast until the same thickness. season the chicken with salt on both sides. heat up a sauce pot over medium heat. add in the vegetable oil. once the oil is heated, add in the chicken
sear the chicken breast until both sides are lightly golden brown. remove from heat. cut the chicken into serving size chunks and set aside. using the same pot and leftover oil, add in the onion. saute the onion until translucent. add in garlic and ginger. saute until aromatic
add in curry powder, cumin, turmeric, coriander and cayenne. stir well to combine. add in 1 tbsp of water and tomatoes. using your spatula, try to break the tomatoes into small crushed pieces. add in yogurt and fresh coriander. stir to combine well
add in chicken, 1/2 cup of water and garam masala. bring it up to simmer and let it simmer for about 20 minutes. stir occasionally to prevent burning at the bottom. taste and adjust the seasoning. remove from heat and set aside
serve the paratha with the murgh kari. garnish with fresh coriander. voila! paratha with murgh kari!

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Roti Prata with Chicken Curry (Paratha with Murgh Kari) #Diwali

Servings: 5person