Chicken & Lentil Curry with Bajra Roti

Instructions

1. 1

   Rinse the split red lentils thoroughly and soak them in water for 15 minutes. Drain and set aside.

2. 2

   Cut the chicken breast into bite-sized pieces. Finely chop the onion, tomatoes, and green chilies.

3. 3

   Heat 1 tablespoon (14g) of desi ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

4. 4

   Add the green chilies and sauté for another minute. Stir in the turmeric, cumin, and coriander powders. Cook for 30 seconds until fragrant.

5. 5

   Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

6. 6

   Add the chicken pieces and cook for 3-4 minutes until they turn white on the outside.

7. 7

   Add the soaked lentils, salt to taste, and 400ml of water. Mix well, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the lentils are soft. Stir occasionally and add more water if needed for desired consistency.

8. 8

   In a separate bowl, mix bajra flour with a pinch of salt and enough warm water to form a soft dough. Divide into 2-3 portions and roll each into a flat disc (roti).

9. 9

   Heat a tawa or skillet and cook each bajra roti on both sides until brown spots appear, brushing lightly with the remaining desi ghee.

10. 10

    Serve the hot chicken & lentil curry with freshly made bajra roti.