Ingredients for Dhaba Chicken Gravy:
– Chicken Curry cut pieces- 500 gms
Tempering:
– Cumin Seeds- 1 tsp
– Red Chillies- 3
– Green Chillies, cut & slit- 3
Masala Mix: Spice powders mixed in 6 tbsp water
– Turmeric Powder- 1/2 tsp
– Red Chilli Powder- 1.5 tsp
– Coriander Powder- 1.5 tsp
– Garam Masala Powder- 1/2 tsp
Other Ingredients:
– Onions grated- 2 medium (130 gms)
– Ginger Garlic paste- 1.5 tsp
– Kashmiri Chilli Powder- 1/2 tsp
– Readymade Tomato Puree (or paste)- 5 tbsp
– Coriander leaves, rough chopped- 5 tbsp
– Kasuri Methi (Dry Fenugreek Leaves)- 2 tsp
– Oil-3 tbsp
– Salt- 1 tsp
Preparation:
– Grate the onions and cut & slit the green chillies.
– Also cut the red chillies into two and rough chop the coriander leaves.
– Dry roast the Kasuri Methi (Dry Fenugreek leaves) and then crush it once cooled.
– Readymade tomato purée can be used for this recipe but if not available, you can blend 2 red tomatoes to give around 120 gms of paste.
– Add all the spice powders in a bowl and add around 6 tbsp water. Mix it well and keep it aside.
Process:
– Heat the oil in a wok/kadhai and then add the cumin seeds. Once it splutters, add the slit green chillies & the dried red chillies and give a mix.
– Now add the grated onion and fry on medium heat for 4-5 mins.
– Add the ginger garlic paste, mix & continue to fry on medium to low heat for 2-3 mins till the colour of the paste starts turning brown.
– Now add the chopped coriander leaves, mix and fry for a minute on low heat.
– Add the Spice mix and fry on low to medium heat for around 2 mins till oil separates.
– Now add the chicken pieces and fry on high heat for a minute. Add salt, give a mix and continue to fry on medium heat for 3-4 mins. Now add the Kashmiri Chilli Powder, give a mix and fry on medium heat for 1 minute.
– Add the readymade Tomato purée, give a mix and fry on medium heat for around 2-3 mins till oil separates. (In case you’re using fresh blended tomato paste, you will need to fry for around 4-5 mins)
– Now add 250 ml water, give a mix and cover & cook on low heat for 20 mins till chicken is tender and oil separates.
– Now add roasted Kasuri Methi and mix & simmer on low heat for 2-3 mins.
– Serve with roti or naan.
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