Paratha with Dry Chicken

This one is a quick post. One of my very good friends cum Sister requested for this recipe. So this is for her.  My notion of cooking is to spend less time in the kitchen. That doesn't mean that I don't love to cook. Yes I love but spending hours after hours in the kitchen makes me too irritated at the same time. So my cooking style is always easy to make and less time taking. Here is one recipe that I prefer to cook often and the Man and Baby love to devour it. SO here is the recipe.

Ingredients:

Chicken- 700-800 gm (cut into medium pieces)

Onion- 3 (Medium)

Tomato- 2 medium

Garlic- 5-6 cloves

Whole Cardamom- 1-2

Whole Cinnamon- 1 small piece of stick

Whole Cloves- 1-2

Turmeric Powder- 1/2 tea spoon

Coriander Powder- 3/4 tea spoon

Cumin Powder- 3/4 tea spoon

White Oil- 4 table spoon

Salt and sugar- According to taste

Potato- 3-4 (Optional)

Method: (cooking time - 30 mnts)

1. Cut the onion in thin slices. Don't chop it but slice.

2. Heat oil in a Deep bottom Pan or a Kodai. Add the Garam Masala. When it will start to splatter add 1/2 tea spoon of sugar. When the sugar will get caramelized add the whole Garlic cloves. Let it turn brown and then add the onion slices.  Fry onion till it gets a brown colour and a nice fried smelling.

3.  Add the Tomato and fry till it starts to separate oil.

4. Add the chicken and all the other ingredients. If you are adding Potato then add it now. If the potato is big cut in two halves. Mix altogether nicely and then cover with a lid and cook in a low flame till the Chicken is well cooked. Please check and stir in between.

5. Now high the flame and cook the chicken until the juice from it gets dry and the chicken gets a nice fried texture. (If you have added potatoes, check the potatoes before drying up the chicken. If the potatoes are too tender then take them out and add when the chicken is done.) Serve hot with Roti or Paratha.

Note: you can add Coriander leaves at the end too.  

Paratha:

If you want to make a less oily and soft paratha then after kneading the dough (make sure to make a soft dough. To know how to make the you can find it HERE) roll the balls in Flour and then flat it. Don’t use oil. Instead use flour. Then cook it on the stove same as you make Roti. When it is semi cooked, then add ½ tea spoon oil on the both side. Roast it till it’s done and then reserve it in a air tight Container. For the triangle Paratha give the flat circle  three folds - first half fold then again another fold to get a triangle shape. Then flat it with a rolling pin spreading each side wider.