Tandoori Chicken with Laccha Bread
Dive into a mouthwatering experience with our tandoori chicken, marinated in a vibrant blend of spices and yogurt for that perfect char-grilled finish. Pair it with flaky laccha bread, ideal for scooping up every juicy bite, and enjoy a protein-packed feast that bursts with flavor in every mouthful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 25 g. carrot (0.88 oz)
- 50 g. onions (1.76 oz)
- 50 g. water (1.76 oz)
🥩Meat & Seafood(2)
- 165 g. boneless skinless chicken thigh (0.36 lbs)
- 80 g. water or chicken broth (0.18 lbs)
🥛Dairy & Eggs(2)
- 80 g. 0% fat cottage cheese (2.82 oz)
- 25 g. grated mozzarella (0.88 oz)
🫙Pantry Staples(2)
- 5 g. cornstarch (0.18 oz)
- 70 g. flour heart of wheat T65 (0.56 cup)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- tandoori spices
👨🍳 Instructions
- 1
Mix flour, salt, and water to make the dough.
- 2
Marinate chicken thighs with salt, tandoori spices, and lemon juice.
- 3
Peel and grate onion and carrot for the filling.
- 4
Mix cottage cheese, chicken broth, and cornstarch for the sauce.
- 5
Heat a pan with oil, add chicken, vegetables, and garlic, then add the sauce.
- 6
Stir and simmer until creamy, about 15-20 minutes.
- 7
Divide the dough into three pieces and roll into discs.
- 8
Make cuts in the dough, add cheese and herbs, roll into a snail shape.
- 9
Flatten the dough to form the unique shape of the bread.
💡 Pro Tips
- ✓Marinate tandoori chicken for 4-24 hours in yogurt with 2% salt by weight because yogurt's lactic acid breaks down proteins while calcium prevents over-tenderizing.timing4-24 hours, 2% salt
- ✓Cook tandoori chicken at 450-475°F because this high heat creates the Maillard reaction for authentic charred flavor while keeping interior at 165°F.technique450-475°F exterior, 165°F interior
- ✓For laccha bread dough, use a 3:1 flour to water ratio and knead for 8-10 minutes to develop gluten strands that create the characteristic flaky layers.ingredient3:1 ratio, 8-10 minutes
- ✓Brush laccha bread layers with ghee at 80-90°F because this temperature allows even distribution without melting completely, creating distinct flaky layers.technique80-90°F ghee
- ✓Rest laccha dough for 20-30 minutes after kneading so gluten relaxes and rolling becomes 60% easier without tearing the delicate layers.timing20-30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tandoori Chicken with Laccha Bread
Dive into a mouthwatering experience with our tandoori chicken, marinated in a vibrant blend of spices and yogurt for that perfect char-grilled finish. Pair it with flaky laccha bread, ideal for scooping up every juicy bite, and enjoy a protein-packed feast that bursts with flavor in every mouthful!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 25 g. carrot (0.88 oz)
- 50 g. onions (1.76 oz)
- 50 g. water (1.76 oz)
🥩Meat & Seafood(2)
- 165 g. boneless skinless chicken thigh (0.36 lbs)
- 80 g. water or chicken broth (0.18 lbs)
🥛Dairy & Eggs(2)
- 80 g. 0% fat cottage cheese (2.82 oz)
- 25 g. grated mozzarella (0.88 oz)
🫙Pantry Staples(2)
- 5 g. cornstarch (0.18 oz)
- 70 g. flour heart of wheat T65 (0.56 cup)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- tandoori spices
👨🍳 Instructions
- 1
Mix flour, salt, and water to make the dough.
- 2
Marinate chicken thighs with salt, tandoori spices, and lemon juice.
- 3
Peel and grate onion and carrot for the filling.
- 4
Mix cottage cheese, chicken broth, and cornstarch for the sauce.
- 5
Heat a pan with oil, add chicken, vegetables, and garlic, then add the sauce.
- 6
Stir and simmer until creamy, about 15-20 minutes.
- 7
Divide the dough into three pieces and roll into discs.
- 8
Make cuts in the dough, add cheese and herbs, roll into a snail shape.
- 9
Flatten the dough to form the unique shape of the bread.
💡 Pro Tips
- ✓Marinate tandoori chicken for 4-24 hours in yogurt with 2% salt by weight because yogurt's lactic acid breaks down proteins while calcium prevents over-tenderizing.timing4-24 hours, 2% salt
- ✓Cook tandoori chicken at 450-475°F because this high heat creates the Maillard reaction for authentic charred flavor while keeping interior at 165°F.technique450-475°F exterior, 165°F interior
- ✓For laccha bread dough, use a 3:1 flour to water ratio and knead for 8-10 minutes to develop gluten strands that create the characteristic flaky layers.ingredient3:1 ratio, 8-10 minutes
- ✓Brush laccha bread layers with ghee at 80-90°F because this temperature allows even distribution without melting completely, creating distinct flaky layers.technique80-90°F ghee
- ✓Rest laccha dough for 20-30 minutes after kneading so gluten relaxes and rolling becomes 60% easier without tearing the delicate layers.timing20-30 minutes