500 gms chicken thighs (boneless)
1 tsp whole cumin seeds
1 bay leaf
3 tbsp yoghurt for marination
1 tbsp lime juice
1 tbsp ginger-garlic paste
1 tbsp Kashmiri chilli powder
1 tbsp turmeric powder
1 tbsp garam masala powder
½ black salt
½ tsp white pepper or black pepper
Salt, to taste
1 ½ tbsp mustard oil
1 tbsp ghee or clarified butter
2 tomatoes, diced
3-4 green chillies, chopped
1 cucumber, thinly sliced
1 onion, thinly sliced
2 sprigs of coriander leaves, chopped
1 tsp chaat masala
2 cups all-purpose flour or maida
2 tbsp oil
3 to 4 tsp salt
1. For the chicken, heat oil in a pan and temper whole cumin seeds, bay leaf and garam masala; then add sugar and chopped onion. Fry until translucent.
2. Add ginger-garlic paste and chilli powder; fry for three to four minutes; add tomatoes, turmeric and chilli powder and cook until oil is separated from spices.
3. Lower the flame to a minimum and add yoghurt. Cook for a minute over low heat and add the chicken pieces. Cook until soft and well done.
4. Add ¼ cup water and again cook over high heat until oil separates, leaving a thick gravy. This should take you about 3 to 4 minutes.
5. For the parathas, add flour to a large bowl; sprinkle salt and add water in small portions. Mix well to make a soft dough ball. Cover the dough with cling film and let it sit for 10 to 15 minutes. Roll into thin circular sheets and cook them on a griddle or tawa, until well done.
6. Crack an egg on a frying pan, place the paratha over the egg, and rotate both the paratha and egg slowly so the egg is spread on the paratha evenly.
7. Flip the paratha on other side so that the other side of the paratha is also well cooked.
8. Place the paratha on a flat base or plate (egg side up), pour some tomato sauce over it and add the chicken pieces along with green chillies, cucumber, onion, coriander leaves, and chaat masala as required.
9. Roll it up and it is ready to eat.
Note: This article was first published in May, 2022
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