Chicken Roti From India recipe

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Ingredients

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 ½ tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 ½ pounds shredded chicken meat
½ cup fresh shredded coconut

Nutrition Info

397.6 calories
carbohydrate: 9.4 g
cholesterol: 158.9 mg
fat: 17.2 g
fiber: 2.2 g
protein: 50 g
saturatedFat: 4.6 g
servingSize: -
sodium: 188.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.

  2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.

  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Recipe Yield

7 to 8 servings

Recipe Note

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

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