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Chicken and broccoli chapatti recipe

Chicken and broccoli chapatti recipe

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These mouth-watering Indian-style snacks are very quick to make. A yogurt-based raita, containing cucumber and tomato, is the perfect accompaniment.

1 person made this

IngredientsServes: 4

  • Chapattis
  • 200 g (7 oz) cooked chicken breast
  • 2 tbsp sunflower oil
  • 250 g (9 oz) broccoli florets, finely chopped
  • 45 g (1 ½ oz) unsalted cashew nuts, coarsely chopped
  • 2 tsp grated fresh root ginger
  • 1 garlic clove, finely chopped
  • 4 tbsp mango chutney
  • 4 chapattis
  • pepper
  • Raita
  • 340 g (12 oz) plain low-fat yogurt
  • 1 cucumber, about 300 g (10 ½ oz), cut into quarters lengthways and seeded
  • 100 g (3 ½ oz) tomato, very finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • pinch of cayenne pepper
  • pinch of salt

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Combine all the ingredients for the raita in a serving bowl. Cover and refrigerate.
  2. Preheat the grill. Then cut the chicken into small bite-sized pieces, discarding any skin.
  3. Heat the oil in a large frying pan, add the broccoli, cashews, ginger and garlic, and cook for 5 minutes, stirring, until the broccoli is tender.
  4. Add the chicken, mango chutney and pepper to taste to the broccoli mixture and stir to mix. Then cook for a further 2 minutes, stirring constantly, until the chicken is hot.
  5. Meanwhile, place the chapattis on the rack in the grill pan and sprinkle with water. Grill for 2 minutes, turning once.
  6. Put the chicken mixture on top of the chapattis and roll them up. Serve hot, with the raita as an accompaniment.

Another idea

For Mexican-style chicken and broccoli tortillas, use 8 flour tortillas instead of chapattis. Heat the tortillas, one at a time, in a dry frying pan for 20 seconds, turning once. Make a fresh tomato salsa by mixing together 4 ripe tomatoes, skinned and finely diced, 1 small onion, finely chopped, 1–2 tbsp finely chopped fresh coriander, a squeeze of lemon juice, a few drops of Tabasco sauce, and pepper to taste. Prepare the chicken and broccoli mixture as above, omitting the chutney and using pine nuts instead of cashews. Divide the mixture among the hot tortillas, add a spoonful of salsa and roll up.

Plus points

Broccoli is packed with vitamins. It is an excellent source of the antioxidants beta-carotene and vitamin C as well as vitamin E. Just 1 serving of cooked broccoli (about 85 g/3 oz) provides nearly 50 per cent of the recommended daily intake of vitamin C. It also provides good amounts of the B vitamins niacin and B6. * In common with other members of the Cruciferae family of vegetables, such as cauliflower, Brussels sprouts, cabbage and kale, broccoli contains a number of different phytochemicals. One of these, indoles, may help to protect against breast cancer by inhibiting the action of the oestrogens that trigger the growth of tumours.

Each serving provides

Excellent source of vitamin C. Good source of copper, folate, iron, vitamin B6, vitamin E. Useful source of calcium, niacin, potassium, vitamin B1, zinc.

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Why Is Teriyaki Chicken Recipe Considered Underrated? | teriyaki chicken recipe

Japanese cuisine is famous for its teriyaki chicken. Chicken marinated in vinegar and prepared with spices is called teriyaki chicken in Japan. It is very similar to the south Indian chicken preparation called chapatti. Teriyaki chicken recipe originated from Goa. The ingredients for this dish are boneless, skinless chicken, lots of ginger, wasabi, and seasonings. This preparation is very much similar to Indian biryani.

This crock pot teriyaki chicken recipe can be made in different ways. You can make a delicious marinade using soy sauce, sake, or lemon juice. You can also deep fry or bake the chicken in the sauce. The sauce tastes great when prepared with vegetables like onions, bell pepper, or garlic. You can serve the teriyaki chicken with plain rice instead of using it with the chicken.

Serve the crock pot teriyaki chicken with steamed green vegetables like spinach or cauliflower. If you want to make it more tasty, you can marinate the chicken in light soy sauce, honey, or sake. You can also add vinegar and white wine for a more sumptuous teriyaki chicken dinner.

In case if your chicken thighs are too tough to handle, then you can soften them up by adding a little bit of cooking oil. Add onions, bell pepper, garlic, ginger, and wasabi to the pan. Cook and stir until the onions get soft. Add your desired marinade and brown sugar.

Bring the pot to boil and add one cup of dry white wine. Scrape off all the solids and scrape any remains from the bottom of the pan. Add salt to taste and turn the heat down to low.

Your cooking time in this crock pot teriyaki chicken thighs will take about 20 minutes or so. If you feel that things have turned out to be a little too oily, then you can thin it out by adding a little bit of soy sauce. Cover your lid and let it cook on low heat for about two hours. In case if you want to add barbecue sauce, that's okay too, just make sure you're not adding too much.

About an hour before you plan to serve it, you need to drain the chicken and discard the bones. You can do this by using a strainer. Keep the cooking juices with the chicken and allow it to drain away as it does so. Use a rice cooker to heat up the rice while it's cooking.

While the rice is cooking, you can add your teriyaki sauce. A simple dash of soy sauce and minced shallots will do the trick. Then, mix in your prepared marinade. Stir everything up until it's smooth and creamy sauce. You can taste the sauce and see if you want more of it.

Serve up your teriyaki chicken recipe with grilled fish or chicken slices. Add some served Japanese prepared noodles for an additional twist. The combination is a healthy and delicious way to enjoy chicken on a hot day. If you're not too much into meat, you can always just serve up broccoli or other seafood dishes. Be creative, be resourceful, and don't forget about teriyaki sauce!

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Recipe Summary

  • 1 cup mashed potatoes
  • salt to taste
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, finely chopped
  • 3 tablespoons vegetable oil
  • 2 cups whole wheat flour
  • ¾ cup vegetable oil for frying
  • 1 tablespoon butter, melted

Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat cover with plastic and set aside for 10 minutes.

Preheat a nonstick griddle to medium heat.

Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

This chicken and sweetcorn noodle soup is a fantastic option if you want a low fat supper that's still bursting with flavour. Make sure you use the best fresh stock you can to really make the most of this wonderful soup.

These crispy Thai spiced chicken goujons are good served with a salad of crisp lettuce, peeled cucumber, spring onions and beansprouts or a pile of steamed choi sum, broccoli and mange-tout dressed with a little soy sauce, sesame oil and sprinkled with finely chopped red chilli.

Ingredients of Chapati

  • 2 1/2 cup whole wheat flour
  • salt as required
  • water as required
  • 1 tablespoon ghee

How to make Chapati

Step 1 Knead a smooth dough

To begin with, take a large-sized bowl. Put two cups of flour along with a cup of water, salt and ghee in it. Mix well and start kneading a dough. Make sure that the dough is not too thick nor too thin. It has to be of a soft and pliable consistency. Add water to get the consistency right. Keep kneading for a while.

Step 2 Flatten the dough balls

Now roll out few balls from the prepared dough. Place them on a flat surface, flatten them further with the help of a rolling pin. Keep using the flour in order to prevent the rolls from sticking to the surface. Once the chapatis get the perfect round shape, place a pan on medium flame.

Step 3 Cook the chapati

Once heated enough, put the chapati on the pan and cook from both sides. Use a pair of tongs to flip over to the other side. Keep the flame to medium as too much heat might burn the chapati. Check for the little brown spots. Once they start appearing, the chapati will start to puff, indicating that it's completely cooked. Once done, transfer in a kitchen towel to keep them warm. Serve along any gravy or curry of your choice.

Step 4 Note

If you are someone who loves the richness of Ghee, then you can add some ghee while kneading the dough and with a pinch of salt this adds a nice aroma and taste to the Chapatis.

Chapati schezwan noodles


  • Leftover chapati – 4
  • Sliced onions – ¼ cup
  • Sliced capsicum – ¼ cup
  • Sliced cabbage – ¼ cup
  • Carrots julienned – ¼ cup
  • Ginger + green chilli and garlic finely chopped – 1 tbsp
  • Olive oil – 1 tbsp
  • Pepper pwdr – ¼ tsp
  • Tomato sauce /KETCHUP– 1 tbsp
  • Soya sauce – ½ tsp
  • Vinegar – ½ tsp
  • Chilli sauce – 1 tsp – 1 or 2 tbsp. or as required
  • Sugar – ½ or 1 tsp
  • Finely chopped spring onion greens or coriander leaves for garnish
  • Salt to taste


  1. Roll all the 4 chapatis together as shown in pic .Now slice it very finely with a sharp knife .[ I sliced it very finely ]
  2. Finely slice all the veges.

Add green chilli + ginger + garlic and stir fry .[colour should not change ]

Add capsicum and fry .[it should not become soft – it should have th crunch ]

Add cabbage ,mix well and stir fry .

Add schezwan sauce + tomato sauce + soya sauce + vinegar + chilli sauce + sugar and mix well .

Drizzle 1 OR 2 tbsp of water and mix well.

Add the chapatti noodles and mix well till gets coated with all the sauces .

Stir fry for few seconds and off the flame .

Garnish with spring onion greens /coriander leaves .

  1. I chopped it very thinly ,my kids could not make it out that this dish was made with chapatti .[u can see in the image ]
  2. Add veges as per your taste and likes -mushroom /corn /paneer / broccoli / sprouts / boiled boneless chicken pieces etc
  3. Same recipe goes for parotta.
  4. You can either make schezwan sauce at home or use readymade ones .
  5. Schezwan sauce recipe – Schezwan sauce recipe

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Ingredients of Roti Quesadillas

  • 4 chapatis
  • 1/2 cup chopped coriander leaves
  • 1 cup grated cheese cubes
  • salt as required
  • 1 cup red kidney beans
  • 2 chopped tomato
  • 2 tablespoon refined oil
  • black pepper as required

How to make Roti Quesadillas

Step 1

To start with, take chapatis and cut it 4 equal portions. Take a portion and sprinkle grated cheese on it. Then, spread beans, chopped coriander leaves and chopped tomatoes on half of the roti portions.

Step 2

Now, again sprinkle cheese and place fold it with another portion of chapatti. Repeat this process to make other quesadillas.

Step 3

Heat oil in a non-stick pan and place quesadilla on it. Cook over medium flame and sprinkle some oil on it to toast it. Cook from both the sides. Cook all the quesadillas.

Ingredients for Chinese Ma-Po Tofu Recipe

  • 1/2 cup low sodium chicken broth
  • 2 teaspoons potato starch (halve if using cornstarch)
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 2 medium cloves of garlic, minced
  • 2 teaspoons minced ginger
  • 4 green onions white part only, minced
  • 1 tablespoon fermented black beans, roughly chopped (black bean paste will also ork)
  • 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground (optional)
  • 180 gm ground pork
  • 2 teaspoons doubanjiang (chili bean paste)
  • 300 gm block of silken tofu, drained and cut into 3/4 cubes
  • 1/2 Cup Carrot
  • 1/2 Cup Broccoli
  • 1/2 Cup Peas
  • Green part of green onions minced for garnish

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Chicken and broccoli chapatti recipe - Recipes

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Chapati Pizza Recipe – Ingredients

Chapathi Flour – 1 cup
Salt – to taste
Water – as required
Onion – 2 tbsp chopped lengthwise
Capsicum – 1/3 cup chopped lengthwise
Boiled Sweet Corn – 1/4 cup
Grated Cheese – 1/4 cup
Oil – to toast

For the sauce:

Oil – 1 tsp
Salt – to taste
Garlic – 12 tsp finely chopped
Big Onion – 1/2 cup
Tomato – 1 big sized
Tomato Sauce – 1 tbsp
Chilli Flakes – 1 tsp + little while serving
Oregano – 1/4 tsp
Pepper powder – 1/8 tsp


  1. In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the sauce.
  2. Blanch tomatoes till its skin starts to peel off by itself, drain water, remove the skin and trim the edge.Cut into half and transfer to a mixer.
  3. Grind it to a smooth puree without adding water.Set aside.Heat oil in a kadai – add garlic and saute till golden brown, then add onion and saute till transparent.
  4. Then add tomato puree and let it boil for 3mins.Then add tomato sauce,pepper powder,chilli flakes and oregano and let it cook until the sauce is thick.Once the sauce comes together to a thick spreadable consistency switch off and set aside.
  5. Get ready with your ingredients.Toast capsicum in 1/2 tsp oil till it shrinks a bit.Take chapathi dough and start rolling into slightly thick chapathi’s.
  6. Heat a pan, cook chapathi on both sides.I removed the tawa from flame and then arranged the toppings.Spread the sauce.
  7. Spread the veggies, such that it covers the whole chapathi.Finally add grated cheese and then carefully transfer the tawa to flame.Cook covered till cheese melts.
  8. When you open the cheese should be goey.Sprinkle oregano, pepper powder and transfer to serving plate.

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