Lovely with a light salad & dollop of raita.
makes 4-5 cups
2 cups of roti flour
2 Tbsp ghee
1 tsp black pepper
1 tsp salt
½ cup water
4 chicken drumsticks or skinless thighs [bone in]
1 medium sized carrot (approximately 1 cup)
4 Tbsp ghee
10-12 cloves of garlic
3-4 shallots, peeled
1 tsp chili powder
½ tsp turmeric
1 Tbsp whole coriander seeds
1 tsp cinnamon
2 Tbsp ginger purée
1 tsp salt
1 cup yogurt
- In a large bowl, mix the roti flour with the eggs, ghee, black pepper and salt. Add the water and mix until the dough comes together. Let the dough rest in the refrigerator for 20-30 minutes (up to 24 hours) before rolling it out. In the meantime, prepare the Chicken Filling.
CHICKEN FILLING + ASSEMBLY
- Peel and cut the carrot in ½ inch wheels. Peel & cut the shallots in half. Quarter each half. In a 8-10 inch cast iron skillet, heat up the ghee and fry the garlic and shallots on high to medium heat until the they are golden brown in color. Add the chicken and the carrots & continue cooking until the chicken also has turned a golden color.
- Add the chili powder, turmeric, coriander seeds, cinnamon, ginger purée, salt and cook on medium heat frequently stirring until the masala has cooked for 1-2 minutes. Add the yogurt a little at a time mixing constantly until it is entirely incorporated into the curry. Take the chicken off the heat and let it rest for 5-10 minutes.
- Preheat oven to 325F & get paratha out of the fridge.
- Using a little bit of flour to dust the surface, roll the ball into a 6 inch oval. Pinch the center part to form a figure 8, fold one side of the 8 over the other side. Roll it out again and repeat. The third time, roll the dough about one inch bigger than the diameter of the skillet. Brush an egg wash over the edge of the dough then flip it, egg wash side down over the skillet with the chicken. Press the overhanging flour into the sides of the skillet. Brush the entire surface with the egg wash and sprinkle with seeds of your choice (mustard, fennel, cumin, sesame etc).
- Bake the pie at 325F for 60 minutes on the bottom shelf of the oven. Let the pie rest for 10 minutes before cutting into it.
ideas / variations
- To use boneless chicken, use thighs ~ they have the most flavor.
- Substitute half the roti flour with all purpose for a crispier crust.
- Substitute yogurt for heavy cream for a richer curry.
- This pie can be assembled a day or two in advance and just be baked the day of.