To make the Chicken Curry:
Wash the Chicken in a colander. Shake off the excess water.
Make gashes on the drumsticks or prick all the pieces with a fork.
Heat oil in a large nonstick skillet.
Tip in the Cumin Seeds.
Saut the onion until golden.
Add the Ginger & Garlic Paste.
Cook for 2 minutes.
Add the Tomatoes. Cook covered over medium heat until soft & mushy, stirring occasionally.
Add the Chicken.
Cook on high heat for about 10 minutes.
Add the Salt, Kashmiri Mirch, Degi Mirch & Turmeric.
Cook over medium heat until oil separates.
Add 1 to 2 cups of water depending upon the desired consistency of the gravy. A medium consistency is perfect.
Cook covered over low heat until the Chicken is tender.
Garnish with fresh chopped Coriander greens.
Serve hot with Roti/Parantha/Naan/Rice.
Happy Cooking!
(B) To make the Dough:
Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required).
Make a pliable dough. Keep it covered until you are ready to cook.
(C) To make the Rotis:
Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin.
Place on a hot Tawa/Griddle or Pan. Roast for a couple of minutes flipping a few times.
When light brown spots appear on top of the Roti. Place it on top of a Roti ring or directly on open flame with the help of tongs. Cook until the Roti fluffs up.
Remove on a plate lined with a paper napkin. Apply Desi Ghee if you wish to. Make the rest of the Rotis the same way.
