Malabar Parotta (3 Pcs) & Chicken Khorma Recipe

Make the dough

In a large bowl, combine 2 cups all-purpose flour, 1/2 cup rice flour, 1 tsp salt and 1/2 tsp sugar. Mix well. Add 2 tablespoons vegetable oil and gradually add 3/4 cup warm water while mixing to form a soft, pliable dough. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

Portion and rest

Divide the rested dough into 3 equal portions. Roll each portion into a tight ball. Coat each ball lightly with oil, cover, and allow to rest another 15–20 minutes — this relaxes the gluten and helps with layering.

Roll and layer

On a lightly oiled surface or a surface dusted with a little fine semolina if using, flatten one ball and roll it out very thinly into a large circle or rectangle (as thin as you can without tearing). Brush the surface lightly with ghee or melted butter. Starting from one edge, fold or pleat the sheet into a long coil (or roll into a tight cylinder) to form layers. Coil the cylinder into a round spiral and tuck the end underneath. Repeat for the other two portions.

Final flattening

Let the coiled rounds rest 5–10 minutes. Then gently press each coil and using a rolling pin, roll each into a 7–8 inch (18–20 cm) disc about 3–4 mm thick. Be gentle to keep layers intact.

Pan-fry the parottas

Heat a heavy skillet or griddle over medium heat and add 1–2 tbs oil. Place a parotta on the hot skillet and cook 1–2 minutes until golden brown on the bottom. Flip and smear a little ghee on the cooked side, press gently, and cook another 1–2 minutes until both sides have even golden-brown spots and edges are cooked. Repeat for remaining parottas, adding a little oil/ghee as needed. Stack cooked parottas and keep covered while you prepare the khorma so they stay soft.

Prep and marinate

Pat the chicken pieces dry. In a bowl, combine chicken with 1/2 cup whisked yogurt, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tbsp khorma spice mix or garam masala, 1 tbsp lemon juice, and 1 tsp salt (reserve additional salt to adjust later). Mix thoroughly and marinate for 20–30 minutes (longer if time allows). If using almond paste or roasted poppy seeds, mix 2 tbs into the marinade.

Cook the onions

Heat 3 tbs oil in a heavy-bottomed pan over medium heat. Add 1 bay leaf, 3 green cardamom pods, and 3 cloves and sauté 30 seconds until fragrant. Add the sliced large onion and a pinch of salt. Cook, stirring often, until onions are golden brown and softened, about 10–12 minutes. If the onions brown too quickly, lower heat and add a splash of water to deglaze.

Build the gravy

Add minced garlic (4 cloves), minced ginger (1 tbs) and slit green chilies to the browned onions. Sauté 1–2 minutes until raw aroma fades. Add the marinated chicken pieces and cook on medium-high heat for 5–6 minutes, stirring occasionally until the chicken is sealed and starts to brown.

Simmer and finish

Reduce heat to medium-low. Stir in 1/2 cup water and 1 cup thick coconut milk. Cover and simmer gently for 18–22 minutes for bone-in (or 12–15 minutes for boneless), until chicken is cooked through and tender. Uncover and cook an additional 3–5 minutes to thicken the gravy to your desired consistency. Taste and adjust salt, and add the remaining 1 tbsp lemon juice if needed. Stir in 2 tbs chopped fresh coriander just before removing from heat.

Finish and serve

If you like richer khorma, swirl in 1–2 tbs ghee or butter at the end. Transfer the chicken khorma to a serving bowl. Serve hot with the stacked Malabar parottas. Optionally garnish with extra chopped coriander and slit green chilies.