Chicken
Dhaba Style Chicken Curry
Authentic and rustic chicken gravy with aromatic spices. A popular spicy chicken gravy served at Dhabas (street side restaurants).
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 3
- Total
- 35 min
Ingredients
- 600 gms ( cut into medium sized pieces)Chicken
- 4 sliced ( smal sized)Onion
- 4 (finely chopped)Tomato
- 2 tsp ( optional)Tomato puree
- 1 inch ( julienned)Ginger
- 2 ( slit)Green chilli
- 1 and 1/2 tsp ( fresh roughly ground)Ginger Garlic paste
- 1/4 tspCumin ( zeera)
- 2 tspKashmiri Red chilli powder
- 1/4 tspTurmeric powder
- 1 tspCoriander Powder ( Dhania)
- 1/4 tspCumin Powder ( zeera)
- 1/2 tsp (optional - Everest brand)Chicken masala
- 1 tspGaram Masala
- 2Bay Leaf
- 4 podsCardamom
- 1 pod ( whole)Black Cardamom
- 1/2 inch pieceCinnamon
- 2 tsp ( finely chopped )Coriander leaves
Method
- Step 1
In a pan add oil once hot, add cumin seeds and the whole garam masala bay leaf, cardamom pods and cinnamon.
- Step 2
Add sliced onions and sauté until golden brown.
- Step 3
Add the ginger garlic paste and sauté well until the raw smell disappears.
- Step 4
Add tomatoes and2 tsp tomato puree cover and cook for 3-4 minutes.
- Step 5
Add ginger and green chilli and mix well.
- Step 6
Add all the powdered spices - red chilli powder, coriander powder, cumin powder, turmeric powder, chicken masala, garam masala and sauté well for 5 mins on low flame.
- Step 7
Add chicken and mix well. Cover and cook the chicken for 5-7 mins.
- Step 8
Add coriander and ½ cup of water (depending on how thick you want the gravy to be)
- Step 9
Cover and cook on a low flame until the chicken is well cooked.
- Step 10
Garnish with a coriander sprig.
- Step 11
Serve hot with nan, roti or rice.
