Dhaba Style Chicken Curry
Restaurant or a Dhaba Style chicken curry with a blend of spices making it an ideal curry to pair well with pulao or naan.
Servings 4
Ingredients
For Marinade:
- 1 kilogram Chicken cut into medium pieces
- 2 tablespoon ginger and garlic paste
- 2 tablespoon lemon juice
- ¾ teaspoon salt
For Gravy:
- 4 medium size onion chopped
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 4 green chilies chopped
- 2 teaspoon whole cumin
Whole Spices:
- 2 bay leaves
- 1 piece cinnamon stick 1 inch
- 4 cardamom
- 1 tsp peppercorns
- 4 cloves
Other Ingredients
- 4 medium tomatoes chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 5 tablespoon cooking oil
- ¾ teaspoon salt
For tempering:
- 1 tablespoon ghee
- 2 green chilies cut lengthwise
- 1 piece ginger julienned 1 inch
- ¼ cup chopped coriander leaves for garnish
Instructions
- Marinate the chicken with 2 tbsp. lemon juice, 2 tbsp. ginger & garlic paste and salt for 1 hour.
For Gravy:
- Make a fine paste by grinding together chopped onion, chopped ginger, chopped garlic, and green chilies.
- Heat oil in a saucepan and add cumin seeds and all the whole spices. Once they start to splutter, add the ground onion paste. Cook till the paste turns light brown and starts to separate from the oil.
- Now add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook till the tomatoes are soft and everything looks well combined.
- Add marinated chicken pieces, garam masala powder, salt, and 1 cup of water. Stir well and add salt if needed. Cook on medium to low heat for 20 minutes or till the chicken is fully cooked. Remove from heat.
For tempering:
- Heat another small pan with ghee. Add green chilies and ginger pieces and cook for a few seconds till they turn crispy.
- Pour this tempering over the gravy and quickly cover it. Let the curry be covered for 15 minutes before serving. Garnish with coriander leaves.
- Serve hot rice or roti.