5 Curry Recipes That Pair Perfectly With Chapati

Get ready to embark on a culinary adventure as we introduce you to five tantalizing curry recipes that are a perfect match for soft and fluffy chapatis. These flavorful combinations will take your taste buds on a journey of aromatic spices, rich gravies, and satisfying textures. From the classic Butter Chicken to the fiery Aloo Gobi, let's dive into these delightful curry recipes that will elevate your chapati dining experience!

Also Read: 5 Types Of Flour To Amp Up Your Chapati's Nutritional Value

1. Classic Butter Chicken

Indulge in the creamy and rich flavours of the classic Butter Chicken, also known as Murgh Makhani. This iconic North Indian dish is a harmony of tender chicken pieces, marinated in yoghurt and spices, and cooked in a velvety tomato-based sauce. The combination of aromatic herbs and luscious gravy makes it a perfect partner for soft chapatis.

Ingredients:

• 500g boneless chicken, cut into pieces
• 1 cup plain yoghurt
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 cup tomato puree
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro leaves for garnish

Method:

1. Marinate the chicken pieces in yoghurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
2. Heat butter in a pan and sauté the finely chopped onion until golden brown.
3. Add the marinated chicken to the pan and cook until it is browned on all sides.
4. Stir in the tomato puree and cook for a few minutes until the oil separates from the sauce.
5. Reduce the heat and add the heavy cream, garam masala, and salt. Simmer for another 5-10 minutes until the chicken is cooked through and the sauce thickens.
6. Garnish with fresh cilantro leaves and serve hot with chapatis.

2. Flavorful Chana Masala

Experience the bold and zesty flavours of Chana Masala, a famous Punjabi curry made with chickpeas (chana). This vegetarian delight combines a medley of spices to create a robust and aromatic gravy that perfectly complements the softness of chapatis.

Ingredients:

• 2 cups cooked chickpeas (or canned chickpeas, rinsed and drained)
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro leaves for garnish
• Lemon wedges for serving

Method:

1. Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
2. Add the finely chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4. Add the chopped tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the oil separates from the masala.
5. Add the cooked chickpeas and mix well to coat them with the masala. If using canned chickpeas, simmer for about 10 minutes to allow the flavours to meld together.
6. Add a little water if needed to achieve the desired consistency of the gravy. Simmer for another 5 minutes.
7. Garnish with fresh cilantro leaves and serve hot with chapatis. Squeeze some lemon juice on top for an extra tangy kick.

3. Fragrant Vegetable Korma

Treat yourself to the fragrant and flavorful Vegetable Korma, a creamy and mildly spiced curry that features an assortment of vegetables cooked in a velvety coconut-based sauce. The aromatic blend of spices and the creamy gravy makes it a perfect accompaniment to chapatis.

Ingredients:

• 2 cups mixed vegetables (such as carrots, peas, cauliflower, and potatoes), diced
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1/2 cup coconut milk
• 1/2 cup yoghurt
• Salt to taste
• Fresh cilantro leaves for garnish

Method:

1. Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
2. Add the finely chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4. Add the diced vegetables and cook for a few minutes until they are slightly tender.
5. Add turmeric powder, coriander powder, red chilli powder, and salt. Mix well to coat the vegetables with the spices.
6. Reduce the heat and add coconut milk and yoghurt. Stir well and simmer for 10-15 minutes until the vegetables are fully cooked and the flavours are well combined.
7. Garnish with fresh cilantro leaves and serve hot with chapatis.

4. Spicy and Tangy Aloo Gobi

Spice up your chapati meal with the fiery and tangy flavours of Aloo Gobi. This popular North Indian dish features potatoes (aloo) and cauliflower (gobi) cooked in a vibrant blend of spices, offering a delightful balance of spicy and tangy flavours that perfectly complement chapatis.

Ingredients:

• 2 cups cauliflower florets
• 2 potatoes, peeled and diced
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• Fresh cilantro leaves for garnish

Method:

1. Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
2. Add the finely chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4. Add the cauliflower florets and diced potatoes. Mix well to coat them with the spices.
5. Add turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Mix well to distribute the spices evenly.
6. Cover the pan and cook on medium heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
7. Garnish with fresh cilantro leaves and serve hot with chapatis.

5. Creamy Paneer Tikka Masala

Indulge in the creamy and luxurious Paneer Tikka Masala, a beloved vegetarian curry that showcases succulent cubes of paneer (Indian cottage cheese) cooked in rich tomato-based gravy. The aromatic spices and velvety texture of this curry perfectly complement the light and fluffy chapatis, creating a truly delightful dining experience.

Ingredients:

• 250g paneer, cut into cubes
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, pureed
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro leaves for garnish

Method:

1. Heat oil in a pan and add the finely chopped onion. Sauté until golden brown.
2. Stir in the ginger-garlic paste and cook for a minute until fragrant.
3. Add the tomato puree and cook until the oil separates from the masala.
4. Add cumin powder, coriander powder, garam masala, turmeric powder, red chilli powder, and salt. Mix well and cook for a few minutes to allow the spices to release their flavour.
5. Reduce the heat and add the paneer cubes. Gently mix to coat the paneer with the masala.
6. Pour in the heavy cream and simmer for 5-7 minutes, allowing the flavours to meld together and the sauce to thicken.
7. Garnish with fresh cilantro leaves and serve hot with chapatis.

With these five delectable curry recipes, your chapati dining experience will reach new heights. From the creamy and rich Butter Chicken to the zesty Chana Masala, each curry offers a unique blend of flavours and textures that perfectly complement soft and fluffy chapatis. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey filled with aromatic spices and delectable curries that will leave you craving for more. Enjoy the delightful symphony of flavours that these curry-chapati combinations bring to your table!