This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Roti Bread from India
Tandoori Chicken I
Chicken Tava from Turkey
Pollo (Chicken) Fricassee from Puerto Rico
Chicken Fry
more »
Top Related Articles
Anise
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Thanksgiving Leftovers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
The Global Pantry: India
Related Collections
Low Carb Main Dish - Chicken
45 Minute Meals
Anise
Chili Powder
Indian Chicken Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Roti From India

By: MARBALET

"Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."

Rate/Review | Read Reviews (4)

What to Drink?
	Riesling
	Fizzy Lime Vodka Press
	Beer
	Special Lemonade

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 to 8 servings

Ingredients

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 1/2 tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 1/2 pounds shredded chicken meat
1/2 cup fresh shredded coconut

Directions

To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.