Chef’s Tip: Why Lachha Paratha Makes Kadhai Chicken Shine
Some pairings are timeless—and at Tunday Kababi Dubai, one such duo reigns supreme: Kadhai Chicken and Lachha Paratha. This match isn’t just about convenience. It’s a play of textures, flavours, and heritage that brings out the best in each dish. When done right, every flaky bite of paratha amplifies the smoky, spiced richness of our kadhai-style chicken.
Table of Contents
- The Bold Personality of Kadhai Chicken
- What Makes Lachha Paratha Different
- Why the Combo Works So Well
- How to Eat It Like a Pro
- Order the Perfect Pairing in Dubai
The Bold Personality of Kadhai Chicken
Kadhai Chicken is one of those dishes that doesn’t hold back. Cooked in an iron wok (kadhai) over high heat, it’s a robust mix of capsicum, onions, tomatoes, and chicken, all tossed in a blend of crushed spices. Unlike smoother gravies, this one is chunky, dry, and intensely aromatic.
Tunday’s version keeps things traditional with a spice-forward profile that includes black pepper, coriander seeds, dried chillies, and kasoori methi. The high-heat cooking locks in the flavours while giving the chicken a slightly charred edge. It’s rustic, loud, and satisfying—best enjoyed with something that can hold its own.
What Makes Lachha Paratha Different
Lachha Paratha is not your average flatbread. It’s made by layering dough with ghee, folding it, and rolling it again into a spiral—creating flaky layers that crisp on the outside and stay soft within. When cooked on a tawa with ghee, the layers puff and separate slightly, making every bite both crunchy and chewy.
The richness of the ghee, combined with the delicate layering, gives the paratha a buttery, slightly nutty taste that’s ideal for mopping up spiced dishes. It’s not just a vessel—it’s a flavour in itself.
Why the Combo Works So Well
Pairing Lachha Paratha with Kadhai Chicken isn’t just delicious—it’s strategic. The crisp layers of the paratha contrast with the softness of the chicken. Its slightly sweet, nutty notes cool the fiery spice of the curry. And the structural strength of each layer makes it perfect for scooping up every chunky bit of capsicum and onion.
Where Roomali Roti might go too soft or Naan might feel too rich, Lachha Paratha lands right in the middle. It absorbs just enough gravy without getting soggy and adds a satisfying crunch to every bite.
How to Eat It Like a Pro
Skip the fork. Tear a piece of the paratha with your fingers and scoop up a chunk of chicken, ensuring you get a bit of the masala and a pepper slice. Let the textures meet in your mouth before chasing it with a sip of Sweet Lassi or a bite of pickled onion. The key is alternating heat and cream, crunch and spice.
Add a Shami Kebab or Bun Galawati on the side for extra contrast. And if you like to end on a sweet note, a cold dessert or lassi works beautifully to cleanse the palate.
Order the Perfect Pairing in Dubai
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Come experience this unbeatable pairing at Tunday Kababi Dubai. It’s where fiery meets flaky, and every bite tells a story of balance, boldness, and tradition.
