Who doesn’t want to have a hot and fragrant made with ground spices, onions, and tomatoes Dhaba style chicken curry at any time? It’s perfect for lunch or dinner over which you can chit chat with your friends or family.
There are various Famous Chicken Dishes, and one of them is chicken curry. It is made in different styles in various parts of the world; if you are a foodie and want to make authentic Dhaba style chicken curry follow this recipe.
Prepare time: 20 min
Cook: 40 min
Ready in: 60 min
Ingredients
- 1 kg Chicken Skinless, cleaned and cut into medium-sized pieces
For the marinade:
- 2 tablespoons Ginger Garlic Paste
- 1 Juice of a lime
- 1 tablespoon salt
For the curry:
- 1/4 cup Oil
- 4 medium Onions finely chopped
- 10 cloves Garlic
- 1½ inches Ginger
- 3 – 4 Green Chilies (Adjust the spice as required)
- 1 tablespoon Cumin Seeds
- 2 Bay leaves
- ½ Cinnamon stick
- 4 – 5 Cardamoms
- 8 – 10 Peppercorns
- 4 – 5 Cloves
- 4 medium Tomatoes chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon Red Chili powder optional;
- 2 tablespoons coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
For tempering:
- 1 tablespoon Ghee or Oil or tablespoon Butter
- 2 Chilies Green (slit lengthwise)
- ½ inch Ginger piece
- Coriander for garnishing
Preparation
- Start with marinating the chicken pieces with ginger-garlic paste, lime juice, and salt.
- Once it is marinated, cover it up and set it aside for almost 30 minutes.
- Next, make a fine paste by grinding the onions, ginger, and green chillies.
- Now, heat oil in a pressure cooker and add cumin seeds and all the spices, bay leaves, cinnamon, cardamom, peppercorns, and cloves.
- Once they splutter, add the onion, ginger, and garlic paste to it and cook on a low flame until the paste turns golden brown.
- Add tomatoes, salt, turmeric powder, red chilli powder, and coriander powder and cook till the tomatoes start melting and almost form a paste.
- Add the chicken, garam masala, and ½ cup water.
- Now cover the pressure cooker’s lid and let it cook until three whistles.
Plate it in a bowl and garnish it with freshly chopped coriander leaves. Serve hot with chapati or rice.