No Butter Chicken and Whole Wheat Rotis

Decided to make a little healthy Indaian food tonight. The no butter chicken was very easy and quick. This is the first time I've made roti wich is a Indian quick bread stuffed with cauliflower, cilantro, chilies, ginger and corriander. Brush it with a little garlic infused olive oil and you're money.

Have the tums ready. The butter chicken was SPICY.


No Butter Chicken

Ingredients

2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice

Process:

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

Whole Wheat Roti

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup chickpea flour
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch kosher salt and freshly ground black pepper
1 cup finely chopped fresh spinach
1 cup finely grated fresh broccoli
1 cup cooked mixed lentils
1 tablespoon grated fresh ginger
1/2 cup water

Process:

Combine the whole wheat flour, chickpea flour, cumin, coriander, salt, pepper, spinach, broccoli, lentils, ginger, and water in a large bowl and mix by hand until well combined. Continue to knead the dough until the dough has a smooth consistency, like bread dough. Remove a piece of dough, about the size of a golf ball and roll it into a round flat disk. Lightly dust a work surface with flour and then using a lightly-floured rolling pin, roll the ball into a thin patty (like a tortilla).
Place a nonstick pan over medium heat and gently place the rolled roti in the pan. Cook until it starts to bubble and then flip the roti over and cook the other side. The roti is done when there are brown spots on both sides, about 3 to 5 minutes total. Continue to roll and cook all the rotis.