Serve the dajaj with masala missi roti Image Credit: Anas Thacharpadikkal/GN Focus

Portions 1 | Preparation time: 1 hour | Cooking time: 15 mins | Difficulty: medium


1 chicken breast, boneless 

20g hung curd

2 tsp ginger-garlic paste

For the missi roti

40g gram flour

20g wholewheat flour

1/2 tsp ground red chillies

1 small onion, chopped

1 tsp chopped coriander leaves 

1 jalapeño, chopped

2 olives, chopped

1 tsp chopped sun-dried tomatoes 

For the couscous tabbouleh

20g instant couscous

2 tsp chopped parsley 

20g coriander leaves

1 green chilli, chopped

1 tsp lemon juice

1/2 tsp salt

For the laban sauce

20ml sesame oil

10g garlic, chopped

1 green chilli, chopped 

1/2 tsp coriander seeds

100g yoghurt

25g fresh cream


1. Marinate the chicken with the hung curd, ginger-garlic paste and seasoning. Set aside for 30 minutes.

2. Knead the dough with ground chillies. Add the onion and coriander. Refrigerate.

3. In a bowl, add the couscous and top it with boiling water. Cover and set aside for 10 minutes.

4. Mix the parsley, coriander, chilli, lemon juice and salt for the tabbouleh. Then mix it with the couscous. Stuff the chicken breast with the mixture and cook in a preheated oven at 180°C for 10-15 minutes. 

5. Roll out the missi roti. Cook for 30 seconds on a flat frying pan or tawa. Stud each roti with olives, jalapeño and tomatoes. Turn over and cook until done.

6. To make the laban sauce, heat the oil in a pan. Sauté the garlic, chilli and coriander. Add the yoghurt and cream. Keep stirring until it boils. Season. 

7. Serve the chicken topped with the sauce on a platter along with missi roti.