Chicken Thali Recipe

Cook Rice

Rinse 2 cups rice until water runs clear. Drain. In a pot combine rinsed rice and 3.5 cups water with 1/4 tsp salt (from Rice & Breads salt). Bring to a boil uncovered, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest covered 10 minutes. Fluff with fork and optionally stir in 1 tbs ghee.

Make Chapati Dough

Place 2 cups wheat flour in a bowl, add 1/2 cup water gradually and 3/4 tsp salt (from Rice & Breads salt). Mix and knead 6–8 minutes until smooth and pliable. Let rest 15–20 minutes, covered with a damp cloth. Divide into 10–12 equal balls, roll into thin discs and cook on a hot skillet 30–45 seconds per side until brown spots appear, brushing a little oil/ghee if desired. Keep warm covered.

Prep: Pat 1 kg chicken pieces dry, season lightly with 1/2 tsp salt and 1/4 tsp turmeric (from Chicken Masala). Finely slice 2 cups onions, chop 2 cups tomatoes, slit 2 green chilies and measure spices.

Sear Onions: Heat 4 tbs oil in a heavy pan over medium-high heat. Add sliced onions and cook, stirring, until golden brown and caramelized, 12–15 minutes. Remove half the onions and set aside for garnish if you like.

Add Aromatics: Lower heat to medium. Add 2 tbs ginger-garlic paste and sauté 1–2 minutes until raw smell disappears. Add slit green chilies.

Spice & Tomatoes: Add 1 tsp turmeric, 1.5 tsp red chili powder and 2 tbs coriander powder. Cook 30 seconds, then add chopped tomatoes. Cook until tomatoes break down and oil separates, about 8–10 minutes.

Cook Chicken: Add chicken pieces and 2 tsp salt. Stir to coat with masala. Sear 4–5 minutes until edges start to brown. Add 1 cup water, cover and simmer on medium-low for 20–25 minutes (bone-in) or 12–15 minutes (boneless) until chicken is cooked through.

Finish: Remove lid, increase heat briefly to reduce sauce to desired consistency. Stir in 1 tsp garam masala and 1/4 cup chopped coriander leaves. Adjust salt. Garnish with reserved fried onions and serve hot.

Cook Dal: Rinse 1 cup toor dal and pressure cook with 2.5 cups water and 1/4 tsp turmeric until soft (about 3–4 whistles) or cook in pot until mushy. Mash slightly and set aside.

Cook Veg: In a separate pot, heat 2 tbs oil/ghee, add 1 tsp mustard seeds. When they splutter add 8 curry leaves, 1/4 tsp asafoetida and the mixed vegetables (2 cups). Sprinkle 1/2 tsp turmeric and 1 tsp salt. Add 1 cup water, cover and simmer until vegetables are tender, 10–12 minutes.

Combine & Season: Add cooked dal, tamarind pulp (2 tbs) and 2 tbs sambar powder to the vegetables. Add water as needed to reach a stew-like consistency (about 1–1.5 cups additional). Simmer 6–8 minutes to blend flavors. Adjust salt.

Tempering: In a small pan heat 1 tbs oil, add 1/2 tsp mustard seeds and when they pop add a pinch of asafoetida and pour tempering into sambar. Stir and remove from heat. Serve hot.

Prep & Boil: In a saucepan add 3 cups water, chopped tomato (1 cup), tamarind pulp (2 tbs), 1 tbs rasam powder, 1/4 tsp turmeric and 3/4 tsp salt. Bring to a gentle boil and simmer 8–10 minutes so the tomato softens and flavors meld.

Finish & Temper: Taste and adjust seasoning; add 1/2 tsp jaggery if needed. Heat 1 tsp oil in a small tadka pan, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds; when mustard seeds crackle pour into rasam. Garnish with 2 tbs chopped coriander. Serve hot.

Cook Vegetables & Dal: If using dried dal, cook moong or chana dal until soft (about 1 cup cooked). In a pan heat 1 tbs oil, add vegetables (2 cups) with 1/2 tsp turmeric and 3/4 tsp salt and 1/4 cup water, cover and cook until tender, about 8–10 minutes.

Make Coconut Paste: In a blender combine 1/2 cup grated coconut, 0.5 tsp cumin seeds and 1 green chili; grind to a smooth paste with a little water.

Combine: Add the cooked dal to the vegetables, stir in the coconut paste and simmer 3–4 minutes to thicken. Adjust salt and consistency.

Temper: Heat 1 tbs oil in small pan, add 0.5 tsp mustard seeds; when they pop add curry leaves and pour over kootu. Serve warm.

Temper & Fry: Heat 1 tbs oil in a skillet, add 0.5 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal. When mustard pops and dals turn golden, add curry leaves and the chopped vegetable (2 cups). Stir and cook on medium heat until vegetables are cooked but still slightly crisp, about 6–8 minutes. Add 3/4 tsp salt.

Finish: Stir in 2 tbs grated coconut, adjust seasoning and remove from heat. Keep warm.

Curd & Pickle: Whisk 1 cup plain yogurt until smooth and keep chilled. Transfer 3 tbs pickle to a small dish for the thali.

Pappad: Roast or fry 4 pappads according to package instructions until crisp and golden. Serve immediately.

Rice Tempering (optional): Heat 1 tbs ghee with 1 tsp chana dal, 0.5 tsp cumin seeds and 8 cashew nuts. Fry until cashews brown and add to the cooked rice. Mix gently.

Assemble the Thali: On a large plate or banana leaf place a serving of rice, 1–2 chapathis, a generous scoop of chicken masala (about 200–250 g cooked chicken), a bowl each of sambar (about 1/2 cup), rasam (about 1/2 cup), kootu (about 1/2 cup), poriyal (about 1/3 cup), curd (1/4 cup), pickle (1–2 tbs) and a pappad. Garnish rice and gravies with chopped coriander. Serve hot.