0: lets prepare the paratha: in a large bowl, combine flour, baking soda, salt and sugar. mix well. in another bowl, combine egg, milk, water and oil. mix well. gradually pour the egg mixture into the flour mixture while mixing with a spatula

1: as soon as the mixture comes together, use your hand to knead it into a dough. this will be a slightly sticky dough. if the dough is too dry, add in more water. 1 tsp at a time. if the dough is too wet, add in more flour, 1 tsp at a time. cover the dough with a damp lint free kitchen towel and let rise for about 30 minutes

2: after 30 minutes. the dough should be soft and elastic. divide the dough into 10 equal dough balls. roll each dough into a ball. cover with lint free damp kitchen towel. let rise for 30 minutes

3: after 30 minutes, grease working surface generously with vegetable oil. you can swing the dough onto the working surface and turn the dough each time you swing. or you can simply stretch out the dough on the working surface. the dough should be translucent and almost transparent. it is okay if you get holes. take both ends of the dough, roll them into a long log in the air, not on the surface. swirl it into a round disc and tuck the end, sim side down

4: cover with damp lint free kitchen towel and let rise for 30 minutes. after 30 minutes, heat up a pan over medium-low heat. lightly grease the pan with vegetable oil. grease the working surface generously with vegetable oil, press the dough using your fingers and form a large round disc. do not use rolling pin. it will knock out all the layers

5: carefully, place the dough onto the heated pan. let the dough cook until lightly charred, flip, and cook until lightly charred on both sides. remove from heat and continue the rest of the dough

6: lets make the murgh kari: using a meat mallet, pound the chicken breast until the same thickness. season the chicken with salt on both sides. heat up a sauce pot over medium heat. add in the vegetable oil. once the oil is heated, add in the chicken

7: sear the chicken breast until both sides are lightly golden brown. remove from heat. cut the chicken into serving size chunks and set aside. using the same pot and leftover oil, add in the onion. saute the onion until translucent. add in garlic and ginger. saute until aromatic

8: add in curry powder, cumin, turmeric, coriander and cayenne. stir well to combine. add in 1 tbsp of water and tomatoes. using your spatula, try to break the tomatoes into small crushed pieces. add in yogurt and fresh coriander. stir to combine well

9: add in chicken, 1/2 cup of water and garam masala. bring it up to simmer and let it simmer for about 20 minutes. stir occasionally to prevent burning at the bottom. taste and adjust the seasoning. remove from heat and set aside