INGREDIENTS
For the Chicken Stew
750 g chicken with bone, cut into medium-sized pieces, 150 g carrot, cubed, 150 g potato, cubed, 150 g cauliflower florets, 100 g onion, thinly sliced, 100 g tomato, chopped, 1 tbsp ginger, freshly grated, 1 tbsp garlic, freshly grated, 3 bay leaves, 2 green chillies, slit, 5 green cardamoms, 1 cinnamon stick (2 inch), 6 cloves, 6 whole black pepper, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp Madras curry powder, ½ cup curd, 3 tbsp refined oil, salt to taste, 2 cups water
For the Khasta Roti
100 g wheat flour (atta), 50 g refined flour, 20 g semolina (rawa), 30 ml refined oil, 10 g ajwain, salt to taste, warm water, as required
METHOD
For the Chicken Stew
• Marinate the chicken with curd, Madras curry powder, turmeric powder and salt; keep it aside for one hour.
• Heat oil in a deep sauce pan, temper with cumin seeds and green chillies, and then immediately add bay leaves, cinnamon, cardamom, cloves and black pepper corn.
• Sauté for a while till it lets out an aroma, then add ginger and garlic and stir for a few minutes.
• Add onions and sauté till they turn brown. Then add the vegetable and tomatoes and stir.
• Cover and cook for three minutes, then add the chicken and stir. Cook for five minutes.
• Add water and salt; cover the pan and lower the heat and cook for another 12-15 minutes till the chicken gets cooked.
• Remove from the heat and serve with the Khasta Roti.
For the Khasta Roti
• Mix all the ingredients in a mixing bowl and make hard dough.
• Divide the dough into small portions of 40 g each and make small roundels.
• Roll out the portions to make roti.
• Roast the roti on a flat pan on low heat and cook until crisp on both sides.
• Serve Khasta Roti with Chicken Stew.
