Creato con AI
Chicken & Lentil Curry with Bajra Roti
60 min 368 kcal a porzione Medio
Ingredienti
4 Porzioni
- chicken breast300 g
- split red lentils100 g
- tomatoes240 g
- onion150 g
- green chilies10 g
- desi ghee28 g
- bajra flour120 g
- saltto taste g
- turmeric powder1 tsp
- cumin powder1 tsp
- coriander powder1 tsp
Istruzioni
- 1
Rinse the split red lentils thoroughly and soak them in water for 15 minutes. Drain and set aside.
- 2
Cut the chicken breast into bite-sized pieces. Finely chop the onion, tomatoes, and green chilies.
- 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
Add the green chilies and sauté for another minute. Stir in the turmeric, cumin, and coriander powders. Cook for 30 seconds until fragrant.
- 5
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
- 6
Add the chicken pieces and cook for 3-4 minutes until they turn white on the outside.
- 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
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).
