Chicken Dum Parotta

Method

1. 1

   In a pan, heat oil and add fennel seeds and Kalpasi. Add the onion and curry leaves and cook until the onion turns translucent.

   Sesame OilKalpasi (Stone Flower)Fennel SeedsCurry leavesOnion

2. 2

   Add the ginger-garlic paste, salt and all the spice powders (except the black pepper powder) on low heat. Saute and cook for 1 minute.

   Ginger Garlic PasteSaltTurmeric PowderRed Chilli PowderCoriander PowderGaram Masala Powder

3. 3

   Add the tomato puree and cook for 3 minutes.

   Tomato

4. 4

   Add the chicken, black pepper powder, and ½ Cup of water. Cover and cook for 15 minutes. Add the coconut milk and turn off the heat when it comes to a boil.

   WaterCoconut MilkBlack Pepper PowderChicken Curry Cut

5. 5

   In an earthen pot, apply a tablespoon of ghee on the bottom. Place 2 Parottas and apply gravy on both sides.

   GheeParotta

6. 6

   Add an adequate amount of chicken masala. Sprinkle half of the fried onions and cashew nuts and 1 tbsp each of coriander leaves and mint leaves.

   OnionCashew (half)Mint LeavesCoriander LeavesBoiled Eggs

7. 7

   Place 2 Parottas on top and add some gravy, boiled eggs, and the same quantities of fried onions, cashew nuts, mint, and coriander leaves.

8. 8

   Place 2 more Parottas on top and add more of the chicken gravy on top. Repeat the toppings again. Pour 1 tbsp of ghee on top.

   Ghee

9. 9

   Heat a banana leaf lightly over a direct flame. Cover the earthen pot with the banana leaf and tie it around the edges of the pot to seal it.

10. 10

    Place on a low flame and cook for 5 minutes.