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We hope you got insight from reading it, now let’s go back to dhaba style chicken curry recipe. To cook dhaba style chicken curry you need 23 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Dhaba style chicken curry:
- Get 1 kg chicken (Skinless, cleaned and cut into medium sized pieces)
- You need for the marinade:
- You need 2 tablespoons ginger garlic (Paste)
- Prepare 1 lemon (Juice)
- Use 1 tablespoon salt
- Provide for the curry:
- Take 4 Onions (medium sized, chopped)
- Get 10 cloves garlic
- You need 1 1/2 inches ginger
- Prepare 3 – 4 Chilies, Green
- Use 1 tablespoon Cumin Seeds
- You need 2 bay leaves
- Use 1/2 cinnamon (Stick)
- Take 4 – 5 Cardamoms
- Get 8 – 10 Peppercorns
- Use 4 – 5 Cloves
- Use 4 Tomatoes (medium sized, chopped)
- Use 1/2 teaspoon turmeric (Powder)
- Prepare 1 teaspoon Red chilli powder
- Get 2 tablespoons coriander Powder
- Prepare 1 teaspoon garam masala Powder
- Use to taste salt
- Prepare coriander (for garnishing)
Instructions to make Dhaba style chicken curry:
- Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
- Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.
- Heat oil in a large heavy bottomed pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste.
- Add tomatoes, salt, turmeric powder, red chilli powder and coriander powder. Cook till the tomatoes start melting, and almost form a paste. Add the chicken, garam masala and ½ cup water.
- Now bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.
- Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken. Once the curry is ready, switch off the flame. Top with coriander.
- Let the curry sit for 10-15 minutes before serving. Tastes best with roti or rice.
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