Chicken Roti Recipe
Introduction
If you're craving a flavorful and satisfying meal that's both comforting and delicious, look no further than Chicken Roti Recipe. This hearty dish combines tender, spiced chicken wrapped in a warm, soft roti, creating the perfect fusion of savory flavors and textures. Whether you're enjoying it as a quick weeknight dinner or serving it up for a family feast, chicken roti is a versatile and crowd-pleasing dish. In this blog post, I’ll guide you through an easy-to-follow recipe that will have you making this tasty dish in no time. Get ready to indulge in a satisfying meal that’s sure to become a staple in your kitchen!
Chicken Roti Recipe is a delicious and comforting dish that brings together tender chicken and warm, freshly made roti for a perfect, satisfying meal. The chicken is cooked in a fragrant blend of spices, creating a rich, flavorful curry sauce that is the perfect complement to the soft, pillowy roti. Whether you're preparing it for a casual dinner or a special occasion, this dish is full of bold flavors that are sure to impress. The combination of juicy chicken, aromatic spices, and soft roti makes every bite a true delight. Follow this easy recipe to create a dish that’s perfect for any time of day, and enjoy the vibrant tastes of this classic favorite!
- 1 lb chicken (boneless, skinless thighs or breasts, cut into bite-sized pieces)
- 2 tablespoons vegetable oil or ghee (for cooking)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated or minced
- 2 tomatoes, chopped (or 1/2 cup canned tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoons garam masala
- 2 teaspoons chili powder (adjust to taste)
- 1/2 cup coconut milk or heavy cream (for a richer sauce)
- Salt to taste
- Fresh cilantro (for garnish)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water (approximately)
- 2 tablespoons vegetable oil or ghee
- Butter (optional, for brushing the roti)
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Prepare the Chicken:
- Heat 2 tablespoons of vegetable oil or ghee in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
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Sauté Onions, Garlic, and Ginger:
- In the same pan, add a bit more oil if needed and sauté the chopped onions for about 5-7 minutes, until softened and golden. Add the minced garlic and grated ginger, and cook for another minute, until fragrant.
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Add Spices:
- Add the ground cumin, coriander, turmeric, paprika, cinnamon (optional), chili powder, and garam masala to the onions, garlic, and ginger. Stir to coat the spices, cooking for another 1-2 minutes until the spices are fragrant.
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Add Tomatoes:
- Stir in the chopped tomatoes and cook for 5-7 minutes until the tomatoes break down and form a thick sauce. You can also use canned tomatoes if you prefer.
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Simmer the Chicken:
- Return the cooked chicken to the pan, adding salt to taste. Pour in the coconut milk or heavy cream and stir well. Let the curry simmer for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened. Adjust seasoning if needed. Garnish with fresh cilantro before serving.
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For the Roti:
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Prepare the Dough:
- In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon salt. Gradually add water, a little at a time, until a soft dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
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Divide and Roll Out the Dough:
- After resting, divide the dough into small balls (about 8-10). On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
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Cook the Roti:
- Heat a tawa (flat griddle) or non-stick skillet over medium-high heat. Place one roti on the hot pan and cook for 1-2 minutes, or until small bubbles form on the surface. Flip it over and cook for another 30 seconds to 1 minute, or until golden spots appear. Optionally, brush with melted butter for added flavor.
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Repeat:
- Repeat the process with the remaining dough balls, keeping the cooked rotis warm by covering them with a clean kitchen towel.
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