- Prep Time: 25 minutes
- Cook Time: 60 minutes
DHABA STYLE CHICKEN CURRY
Ingredients
- garam masala powder
- Dry Red Chilis - 3
- Bay leaf - 1
- Cinnamon Stick - 2 Small
- Green Cardamom - 5
- Black cardamom - 1
- Whole Cumin Seeds - 1 1/2 Teaspoon
- Clove - 5-6
- Whole Black Pepper - 5-6
- For Chicken
- Chicken - 2 lb cut into medium size Peices
- Onion - 8 Medium Size finely chopped
- Tomatoes - 4 Medium size (make Puree in Mixer)
- Curd - 1 Cup (Beat Nicely)
- Ginger Garlic Paste - 2 1/2Tablespoon
- Green Chilies - 5-6 Cut Legnthwise
- Salt - As Per Taste
- Red Chili Powder - 1 1/2 Teaspoon
- Turmeric Powder - 1 Teaspoon
- Readymade Chicken Masala - 1 Teasppon (optional)
- Whole Red Chilies - 2
- Clove - 2
- Cinnamon - 2 Small Peices
- Cumin Seeds - 1/2 Teaspoon
- Clarified Butter - 1 1/2 Teaspoon
- Oil - 5 Tablespoon
- Coriander Powder - 1 Teaspoon
- Cumin Powder - 1/2 Teaspoon
- Chopped Coriander - 2 Table spoon
- Lemon Juice - 1 Tablespoon
- Ginger julienne - 1 Tablespoon
Instructions
- For garam masala dry roast all ingredients for few minutes then let it cool and grind in the mixer
- Cut and wash chicken marinate with red chili powder, turmeric powder, 1 Teaspoon garam masala we freshly made, salt, lemon juice and 1 tablespoon ginger garlic paste and mix well . keep aside for 30-40 minutes .
- Heat deep heavy bottom pan add clarified butter and oil ,then add red chilies, cinnamon, cumin and clove, stir fry for 2-3 minutes.
- Add chopped onion, fry until it turns lite brawn then add 1 1/2 teaspoon ginger garlic paste and green chilies and fry for five minutes on low flame till ginger garlic raw smell goes away.
- Add turmeric powder, red chili powder, chicken masala, salt to taste , ginger juliennes and fry for five minutes. Then add coriander powder and cumin powder and mix well.
- Mix tomatoes puree into the pan and fry until oil separates.
- On law flame add yogurt and 1/2 teaspoon grind garam masala then fry for five minutes on high heat.
- Now add marinated chicken and mix well and on low heat with cover cook chicken for fifteen minutes. stir occasionally.
- After fifteen minutes you will see water is separated from chicken, let it cook for five more minutes.
- Now you can add 1/2 cup of water and cook for another five minutes.
- Add remaining garam masala cover and cook for another two minutes.
- Last add chopped coriander.
- Serve with roti, naan or rice.
