Chicken Curry and Roti
Dive into the irresistible flavors of this classic Chicken Curry and Roti recipe, a comfort food staple that brings the authentic taste of South Asian cuisine to your table. Tender chicken pieces are simmered in a rich, spiced curry made with a medley of aromatic ingredients like cumin seeds, turmeric, garam masala, and a dash of plain yogurt for a creamy finish. Paired with soft, homemade whole wheat roti—rolled thin and cooked to perfection on a skillet—this dish offers a delightful balance of warmth, spice, and heartiness. Perfect for weeknights or special occasions, this recipe is a wholesome, satisfying meal that serves four, ready in just over an hour. Garnish with fresh cilantro and serve your chicken curry alongside warm, butter-brushed roti for an authentic and flavorful experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 g Chicken (bone-in or boneless, cut into pieces)
- 2 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 3 medium Tomatoes (finely chopped or pureed)
- 3 tbsp Plain yogurt
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Red chili powder
- 0.5 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1.5 cups Water
- 2 cups Whole wheat flour (for roti)
- 1 tbsp Vegetable oil (for roti dough)
- 0.25 tsp Salt (for roti dough)
- 0.75 cups Water (for roti dough)
Instructions
Prepare the chicken by washing and patting it dry. Set aside.
Heat 3 tbsp of vegetable oil in a large, deep pan over medium heat.
Add 1 tsp of cumin seeds and let them sizzle for 30 seconds.
Add finely chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add chopped tomatoes and cook until the mixture becomes a thick paste and the oil begins to separate, about 10 minutes.
Stir in 0.5 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp red chili powder, and 1 tsp salt. Cook for 1 minute.
Add the chicken pieces and mix well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
Add 3 tbsp plain yogurt, stirring it into the chicken mixture.
Pour in 1.5 cups of water and bring to a gentle boil. Lower the heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Sprinkle 0.5 tsp garam masala and mix well. Simmer for an additional 2 minutes.
Garnish with fresh chopped cilantro. Remove from heat and set aside.
To prepare the roti dough, combine 2 cups of whole wheat flour, 0.25 tsp salt, and 1 tbsp vegetable oil in a mixing bowl.
Gradually add 0.75 cups of water and knead into a smooth, soft dough. Cover with a damp cloth and let rest for 15 minutes.
Divide the dough into 8 equal portions and roll each one into thin, round discs using a rolling pin.
Heat a skillet or tawa over medium heat. Cook each disc for 1-2 minutes per side, pressing gently with a spatula, until light brown spots appear and it puffs slightly.
Brush the roti lightly with butter or ghee, if desired. Serve warm with the chicken curry.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 20.1 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 376 mg | 29% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2861 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
