Jangli Chicken with Kesar Methi Bhatura - By Chef Swaroop Kale

Ingredients:

For Jangli Chicken:

Chicken with Bones - 300 grams           

For Marinade:

Paste of 4-5 cloves of Garlic

Paste of 1-inch Ginger

Paste of 7-8 Boiled Dry Red Chillies

Yogurt - 4 tbsp           

For Gravy:

Green Cardamom Pods - 3 Nos.

Cloves - 3 Nos.

Cinnamon Stick - 1 inch

Large Finely Chopped Onion - 1 No.

Finely Chopped Garlic – 5-6 Cloves

Crushed Dry Red Chillies - 3-4 Nos.

Cumin Powder -1 tsp

Coriander Powder - 2 tsp

Salt - 2 tsp

Ghee (Clarified Butter) -5 tbsp           

For Kesar Methi Bhatura:

Wheat Flour -2 cups

All-Purpose Flour (Maida) - 2 cups

Semolina (Suji) - 2 tbsp

Finely Chopped Fenugreek Leaves (Methi) -1/2 cup

Yogurt (Curd) - 1 cup

Kesar (Saffron) Milk - ½ cup

Baking Powder - 1 tsp

Baking Soda - ½ tsp

Salt - To taste

Oil - 2 tbsp

Carom Seeds (Ajwain) - 1/4 tsp

Oil - For deep frying

Instructions:

For Jangli Chicken:

1. Marinate the chicken pieces with garlic paste, ginger paste, boiled and pasted dry red chillies, and yogurt. Mix well and set aside for 1 hour.

2. Dry roast the dry red chillies and crush them lightly.

3. Heat ghee in a kadai (deep pan) and add green cardamoms, cloves, and cinnamon stick.

4. Add chopped onion and garlic. Sauté until golden brown.

5. Add the marinated chicken along with cumin powder, coriander powder, crushed red chillies, and salt. Lower the heat, cover, and cook until the chicken is tender and the oil separates.

6. Add a little hot water if needed to adjust the consistency of the gravy.           

For Kesar Methi Bhatura:

1. In a mixing bowl, combine wheat flour, all-purpose flour, semolina, carom seeds, chopped fenugreek leaves, salt, baking soda, baking powder, and oil. Mix well.

2. Gradually add yogurt and Kesar milk to the flour mixture. Knead into a smooth and soft dough. Grease the dough with oil, cover, and let it rest in a warm place for 3 hours.

3. After resting, divide the dough into equal-sized balls. Dust each ball with dry wheat flour.

4. Heat oil in a kadhai (deep frying pan) over medium-high heat.

5. Roll out each dough ball into a round shape using a rolling pin to make Bhaturas.

6. When the oil is hot, carefully slide in a rolled Bhatura. Press gently with a frying spoon to help it puff up.

7. Fry until golden brown on both sides. Remove from the oil and drain excess oil on paper towels.

8. Fry all Bhaturas similarly.

Serve the flavorful Jangli Chicken with hot and puffed Kesar Methi Bhaturas for a delicious meal! Enjoy the rich flavors and textures of this delightful dish from start to finish.