2 Chappati with One Bowl Chicken Curry and One Bowl of Curdd

Ingredients(for 2 chapatis, 1 bowl chicken curry, 1 bowl curd per person)

• 1 cup Whole wheat atta (आटा) (for chapati)
• as needed Water (to knead dough)
• 200 grams Chicken breast (boneless) (cut into pieces)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (pureed or finely chopped)
• 1 tablespoon Ginger-garlic paste
• 1 cup Curd (Dahi) (fresh and low-fat)
• 1/2 teaspoon Turmeric powder (हल्दी)
• 1/2 teaspoon Red chilli powder (मिर्च) (adjust for spice)
• 1 teaspoon Coriander powder (धनिया पाउडर)
• 1/2 teaspoon Cumin seeds (जीरा)
• 1/2 teaspoon Garam masala
• to taste Salt
• 1 tablespoon Oil (preferably mustard or sunflower)
• 2 tablespoons Fresh coriander leaves (chopped, for garnish) - optional

Instructions

1. 1

   Prepare the chapati dough by mixing whole wheat atta with enough water. Knead to form a smooth, soft dough. Cover and set aside for 10 minutes.

   10 minutes

   Softer dough yields softer chapatis.

2. 2

   For chicken curry, heat oil in a kadhai. Add cumin seeds, let them splutter. Add chopped onions and sauté until golden brown.

   4 minutes

   Keep flame medium for uniform browning.

3. 3

   Add ginger-garlic paste and cook for 1 minute. Add pureed tomatoes, salt, turmeric, red chilli, and coriander powder. Cook until oil separates.

   5 minutes

   Stir continuously to avoid burning the masala.

4. 4

   Add chicken pieces and mix well. Sauté for 2 minutes. Add 1/2 cup water, cover, and cook on low heat for 10 minutes or until chicken is tender.

   10 minutes

   Do not overcook to keep chicken juicy.