Ingredients for Dhaba Chicken Curry:
For marination:
– Chicken with bones, large pieces- 750 gms
– Ginger Garlic paste- 1.5 tsp
– Red Chilli Powder- 1 tsp
– Salt- 1 tsp
– Turmeric- 1/4 tsp
– Onions, chopped- 3 medium
– Ginger garlic paste- 1.5 tsp
– Tomato purée- 1 cup (2 medium tomatoes)
– Green chillies, chopped- 2 small ones
– Red Chilli Powder- 1 tsp
– Coriander powder-2 tsp
– Cumin powder- 1 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– Coriander leaves, chopped- 1/2 cup
– Oil- 3+4 tbsp
– Salt- 1/2 tsp in the tomato gravy
Preparation:
– Marinate the chicken pieces with the items indicated.
– Chop the onions, green chillies and coriander leaves.
– Purée the tomatoes.
Process:
– Take a frying pan and heat 3 tbsp oil. Add the marinated chicken and fry on high to medium heat for around 5 mins.
– Now lower heat and continue to fry for another 10 mins on medium heat till chicken is half cooked.
– Switch off and keep the pan aside.
– Now, take a kadai and heat 4 tbsp of oil.
– Add the chopped onions and fry for around 10 mins on medium heat till light brown.
– Now add the ginger garlic paste and cook for 2 mins on low heat till raw smell is gone.
– Add in the turmeric, red chilli powder, coriander powder and cumin powder. Mix well and fry it for 2-3 mins on low heat to cook the masala adding a splash of water to prevent it from burning.
– Add in the tomato purée, give a mix and then add the salt.
– Add chopped green chillies and give it a mix. Cook for around 3-4 mins.
– Now transfer the half fried chicken pieces to the gravy, add all the juices in the pan too.
– Mix well and ‘bhunno’ the chicken on medium heat for around 5 mins till the chicken is coated with the masala and oil separates.
– Add a cup of water, mix well and cover & cook for around 10 mins till chicken is soft.
– Lastly add the garam masala powder, mix and add the chopped coriander leaves.
– Mix and simmer till done.
– Serve with tandoori roti or phulkas.
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