Lovely with a light salad & dollop of raita.
Serves 4 to 5
ingredients
PARATHA CRUST
2 cups of roti flour
2 eggs
2 tablespoons ghee, melted
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/2 cup water
Egg wash
Seeds for crust (such as mustard, fennel, cumin, etc.)
CHICKEN FILLING
4 chicken drumsticks or skinless bone-in thighs
1 medium carrot (peeled, sliced into 1/2-inch wheels)
4 tablespoons ghee
10 to 12 cloves of garlic
3 to 4 shallots, peeled and cut into quarters
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon whole coriander seeds
1 teaspoon ground cinnamon
2 tablespoons ginger purée
1 teaspoon sea salt
1 cup plain whole-milk yogurt
instructions
PARATHA CRUST
In a large bowl, mix the roti flour with the eggs, ghee, black pepper and salt. Add the water and mix until the dough comes together. Let the dough rest in the refrigerator for 20 to 30 minutes (up to 24 hours) before rolling it out. In the meantime, prepare the Chicken Filling.
CHICKEN FILLING + ASSEMBLY
In a 8 to 10-inch cast iron skillet, heat the ghee and fry the garlic and shallots on high to medium heat until they are golden brown in color. Add the chicken and the carrots and continue cooking until the chicken also has turned a golden color.
Add the chili powder, turmeric, coriander seeds, cinnamon, ginger purée, salt and cook on medium heat frequently stirring until the masala has cooked for 1 to 2 minutes. Add the yogurt a little at a time mixing constantly until it is entirely incorporated into the curry. Take the chicken off the heat and let it rest for 5 to 10 minutes.
Preheat oven to 325°F and get paratha out of the fridge.
Using a little bit of flour to dust the surface, roll the ball into a 6-inch oval. Pinch the center part to form a figure 8, fold one side of the 8 over the other side. Roll it out again and repeat. The third time, roll the dough about one inch bigger than the diameter of the skillet. Brush egg wash over the edge of the dough then flip it, egg wash side down over the skillet with the chicken. Press the edge dough into the sides of the skillet. Brush the entire surface with the egg wash and sprinkle with seeds.
Bake the pie at 325°F for 60 minutes on the bottom shelf of the oven. Let the pie rest for 10 minutes before cutting into it.
notes & variations
To use boneless chicken, use thighs — they have the most flavor.
Substitute half the roti flour with all-purpose for a crispier crust.
Substitute yogurt for heavy cream for a richer curry.
This pie can be assembled a day or two in advance and baked the day of.
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