Chicken Dum Parotta
- 45 min
- hot
- Serves 4
Kerala chicken dum parotta: parotta layered with kalpasi chicken gravy, boiled egg, fried onion and cashews in a clay pot. Spicy, serves 4, 45 min, video.
Good for: Party
Ingredients
Sesame Oil2 tbsp
Fennel Seeds½ tsp
Kalpasi (Stone Flower)1 inch
Onion, Finely Chopped1 cup
Curry leaves20
Ginger Garlic Paste2 tsp
Salt1 tsp
Turmeric Powder¼ tsp
Red Chilli Powder1 tsp
Coriander Powder1½ tsp
Garam Masala Powder½ tsp
Tomato, Puree½ cup
Chicken Curry Cut400 grams
Black Pepper Powder¼ tsp
Water½ cup
Coconut Milk½ cup
Ghee2 tbsp
Parotta6
Cashew (half), Fried10
Coriander Leaves, Finely Chopped2 tbsp
Mint Leaves, Finely Chopped2 tbsp
Boiled Eggs, Halved3
Contains: milk, egg, cashew or other tree nuts, wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 745kcal | 2980kcal |
| Protein | 34g | 136g |
| Carbohydrate | 51g | 206g |
| Fat | 46g | 183g |
| Fibre | 4.6g | 18g |
| Sugar | 5.9g | 24g |
Cookd masalas for chicken curry cut
Method
In a pan, heat oil and add fennel seeds and Kalpasi. Add the onion and curry leaves and cook until the onion turns translucent.
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.
Add the tomato puree and cook for 3 minutes.
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.
In an earthen pot, apply a tablespoon of ghee on the bottom. Place 2 Parottas and apply gravy on both sides.
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.
Place 2 Parottas on top and add some gravy, boiled eggs, and the same quantities of fried onions, cashew nuts, mint, and coriander leaves.
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.
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.
Place on a low flame and cook for 5 minutes.
Before you start
- How long does Chicken Dum Parotta take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Chicken Dum Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chicken Dum Parotta vegetarian?
- No, it contains meat or fish.
- Is Chicken Dum Parotta spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chicken Dum Parotta?
- 400 grams Chicken Curry Cut, 6 Parotta, 1 cup Onion, ½ cup Tomato, ½ cup Coconut Milk, 20 Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Chicken Dum Parotta?
- No, it is cooked in an open pot.
- How many calories are in Chicken Dum Parotta?
- About 745 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
1 note- C
A Cookd cookMarch 2023
I tried this with mutton gravy n came out well. thanks for the recipe ☺️
