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Looking for a Truly Authentic Roti chicken Recipe

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Seeking an Authentic Roti Chicken Recipe

I have a deep love for roti, but despite multiple attempts at making it on my own, I haven’t yet found a recipe that truly captures its essence. The recipes I’ve tried often play it safe with the spices and miss out on that genuine, traditional flavor.

I’m on the hunt for a recipe that feels like it’s been passed down through generations—one you’d find in a cherished old cookbook or shared by a mother or grandmother. If anyone has a family recipe or some tips for crafting the perfect Roti Chicken, I would greatly appreciate your help!

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One response to “Looking for a Truly Authentic Roti chicken Recipe”

  1. BRAdmin Avatar
    BRAdmin

    Here’s a recipe for authentic Roti Chicken that should bring you closer to that home-cooked goodness you’re looking for. This recipe combines spices and techniques that are often passed down through generations.

    Authentic Roti Chicken Recipe

    Ingredients:

    For the Chicken Marinade:
    – 1 kg chicken (cut into pieces)
    – 1 cup plain yogurt
    – 2 tablespoons ginger-garlic paste
    – 2 tablespoons lemon juice
    – 2 teaspoons turmeric powder
    – 2 teaspoons red chili powder (adjust to taste)
    – 1 tablespoon garam masala
    – 1 teaspoon ground coriander
    – Salt to taste
    – 2 tablespoons vegetable oil

    For the Curry:
    – 2 tablespoons oil or ghee
    – 2 medium onions, finely sliced
    – 2 green chilies, slit (optional)
    – 1 cup chopped tomatoes
    – Fresh coriander leaves for garnish
    – Additional water as needed

    For the Roti:
    – 3 cups all-purpose flour
    – 1 teaspoon salt
    – Warm water (as needed)
    – 2 tablespoons oil or ghee (for dough)
    – Ghee or butter for brushing

    Instructions:

    Marinate the Chicken:
    1. In a large bowl, mix together the yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, garam masala, ground coriander, salt, and oil.
    2. Add the chicken pieces and coat them well. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

    Cook the Chicken:
    1. In a large pan, heat oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.
    2. Add the slit green chilies (if using) and marinated chicken. Cook on medium-high heat for about 5-7 minutes, stirring occasionally until the chicken is browned.
    3. Add chopped tomatoes, and reduce the heat. Cover and let it simmer for about 20-30 minutes or until the chicken is cooked through. Add water if you want more gravy. Adjust salt and spices to taste.

    Make the Roti:
    1. In a bowl, combine all-purpose flour and salt. Gradually add warm water and knead to form a smooth dough. Add the oil or ghee and knead again.
    2. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
    3. Divide the dough into equal portions and roll each piece into a ball.
    4. Roll out each ball into a thin circle on a floured surface.
    5. Heat a tawa or skillet over medium-high heat. Cook each roti for about 1-2 minutes on each side or until golden brown, brushing with ghee or butter as desired.

    To Serve:
    1. Serve the roti warm with the chicken curry, garnished with fresh coriander leaves. You can enjoy this delicious meal with some rice or a side salad!

    Tips for Authentic Flavor:

    • Don’t be shy with the spices; they’re key to the authentic taste.
    • Use bone-in chicken for more flavor in the curry.
    • For added dimension, consider throwing in some whole spices like cinnamon sticks, cardamom pods, and cloves during cooking.
    • Serve hot and enjoy the complimenting flavors of roti and chicken together!

    Let me know if you try it out – happy cooking!

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