My mother, Meera Marathe, is the most accomplished Indian bread maker I know. No one’s chapatis, puris, or sweet stuffed griddled breads such as puran poli and gulachi poli are as good as hers. And her alu parathas? They’re exceptional. These potato-stuffed flatbreads hail from Punjab and are a staple across the northern part of the Indian subcontinent.
Alu parathas are made by wrapping circles of dough around a boldly spiced potato stuffing, rolling the stuffed balls into slim disks, and browning the disks (brushed with ghee) until crisp brown patches develop. The steamy, pliable breads are typically enjoyed as the center of a meal rather than as an accompaniment, and frankly, there is no more satisfying breakfast, lunch, or dinner than a stack of piping hot alu parathas served with spicy-sweet mango pickle, cooling raita, or a refreshing tomato salad.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.