Methi Chicken with Rotis (triangular shaped)

Marinate your chicken with some curd and ginger-garlic paste and some salt and set it aside to marinate for two hrs.

In a heavy-bottomed vessel, drizzle in a tbsp of oil, toss in some diced onions, let it brown, then toss in your diced tomatoes, once they merge as they are the perfect combo for any Indian sauce or curry base,add in a tsp of turmeric powder, a nice tbsp of chilly powder, a tbsp of coriander powder, let them saute till all the raw smell has disappeared, simmer down the heat by now so that the spices don't burn. Toss in the marinated chicken now and give it a good swirl with your spatula. Let every chicken piece(with bone/boneless) be coated with the spice gravy. Add in salt keeping in mind that you did marinate the chicken with salt as well :)

Do not add any excess water as the curd helps to give you a nice curry plus tangy taste. As it cooks, add in a nice heap of dry Kasuri methi leaves which should be easily available in your stores. This is the heroine of your Chicken dish. Let them all have a party with the lid on, keep checking for seasoning and salt. It will start to get very tangy because of the tomatoes and the curd, do add a dash of lime as well. Once it is almost cooked,Take the lid off, a tbsp of garam masala (do google that for those who do not know what it is) goes in. Let it cook for a minute or two without the lid. The Garam masala gives the finesse to this dish.

Don't let me prevent you from enjoying this dish, you can add water if you feel there are more members and you need more gravy/curry for all. That's your Methi Murgh/Chicken.



Chapathis kneaded with multigrain flour,salt,a tsp of sugar and a little ghee/clarified butter and warm water. I've also mixed in the dough some finely chopped and blended coriander leaves/cilantro,onion, a green chilly and a pod or two of garlic. I always like to mix/knead the dough with something hidden in the dough that my sons don't know/or are hesitant to eat.

The Triangular shape is obtained by pinching out a small ball from the main dough, flatten it with your rolling pin to a small circle shape, then fold the circle in half(you will now see a semi-circle dough) then fold it again to get a quarter dough. Then you flatten it evenly on that quarter shaped dough. The result is these triangular shaped Chapathis.

I learnt this from one of my visits as a young teenager to a friend's place and there every evening their domestic help would be flattening the chapathis. If I recall, her name was Girija...this is remembering you Girija chechi! Fond Memories...so hard to forget!