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Restaurant-Style Chicken Curry
Ingredients:
500g bone-in chicken
2 tbsp oil or ghee
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, pureed
1 tsp turmeric powder
1.5 tsp red chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat oil in a heavy-bottomed pan or "kadai." Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Stir in the tomato puree and cook until the oil begins to separate from the masala.
Add turmeric, red chili, coriander, and cumin powders. Mix well and cook for 2 minutes.
Add the chicken pieces and salt. Sauté on medium-high heat for 5-7 minutes until the chicken is seared.
Add about 1 cup of water to create the gravy. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender.
Stir in garam masala and garnish with fresh cilantro. Serve hot.
Soft & Flaky Kerala Parotta
Ingredients:
2 cups all-purpose flour (maida)
1 tsp sugar
1 tsp salt
1/2 cup warm water
1/4 cup warm milk
2 tbsp oil + extra for layers and cooking
Instructions:
In a bowl, mix flour, sugar, and salt. Gradually add warm water and milk to form a soft, smooth dough. Knead for 5-7 minutes.
Drizzle with oil, cover with a damp cloth, and let the dough rest for at least 1-2 hours.
Divide the dough into equal-sized balls. On an oiled surface, roll each ball into a very thin, large disc. It should be almost transparent.
Brush the surface of the disc with oil and sprinkle with a little dry flour.
Using a sharp knife or pizza cutter, cut the dough into thin strips, leaving one edge attached.
Gather the strips together and roll them tightly into a spiral. Flatten the spiral slightly.
Gently roll the flattened spiral into a thick, round parotta. Do not press too hard, as this will prevent the layers from forming.
Heat a tawa or flat griddle on medium-high heat. Cook the parotta with a little oil until golden-brown spots appear on both sides.
To create the layers, remove the hot parotta from the tawa and gently crush it between your palms. Serve immediately.
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