Tuesday, 27 August 2019

Recipe 89: Dhaba Style Chicken Curry

One of my often repeated dish for a party is a chicken gravy.
Both I and my husband prepare it with minor changes in the recipe but there is no compromise with taste and texture.
So, here it is. Made with extremely simple ingredients, I share my Chicken Curry recipe. It's called Dhaba Style because the method involves lots of stirring and roasting of masalas. The quantity of oil for cooking is more than usual so that a thin layer of flavourful oil forms the top of the gravy. The addition of onions in two forms is also necessary because sliced onions act as barista the pureed onions thicken the gravy.

Ingredients:

  1. 1/2 kilo chicken
  2. 4 medium size onions pureed
  3. 4 medium size onions thinly sliced
  4. 2 large tomatoes
  5. 4-5 green chillies
  6. 1-2 inch stick cinnamon
  7. 3 cardamom
  8. 3-4 black peppercorns
  9. 3-4 cloves
  10. 1/2 cup sour yogurt
  11. 2 tbsp. ginger-garlic paste
  12. 2 tbsp. chicken masala (click to buy Chicken Masala)
  13. 2 tsp. haldi
  14. 2 tsp. red chilly powder
  15. 2 tsp. sugar
  16. 1 tsp. zeera powder
  17. 1 tsp. dhania powder
  18. salt to taste
  19. vegetable oil for cooking

Method:

Wash and clean the chicken pieces.
In a large bowl, add yogurt, ginger-garlic paste, salt, haldi, chilly powder, zeera powder, dhania powder and chicken masala.
Marinate the chicken with yogurt and spices overnight.
For cooking, heat oil.
Temper cardamom, cinnamon, black peppercorns and cloves.
Stir for no more than 20 seconds else the whole spices will burn.
Add the sliced onions and fry till golden brown.
Add the purred onions and tomatoes.
Stir well till oil separates.
Now add chicken along with all the marination.
Add the green chillies and sugar.
On high heat, stir occasionally and let the chicken ooze all its juices.
Adjust the salt.
After 10 minutes, lower the heat and let the chicken and gravy cook.
Cover the vessel.
If you prefer a thinner gravy, then add water.
Cook till the chicken is completely done and oil surfaces on top.
Serve with rice or paratha.

Sanjana Datta Das
Born in Sagar, Madhya Pradesh, India, I have travelled all over the country and few places abroad.
My educational background is B.pharm and M. pharm.
With a keen interest in cooking, I am here to share my ideas and views on easy to cook recipes, homecare, babycare and much more.


















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