Dhaba Style Chicken Curry

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-5 Servings


Ingredients

500 Grams Chicken Bone-in, cut into medium sized pieces
3-4 Green Chillies
1 Medium Sized Lemon, extract the juice
2 Medium Sized Onion, sliced
2 Medium Sized Tomatoes, chopped
1 Tblspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Black Cumin Seeds(Shahjeera)
2-3 Small Cinnamon(Dalchini) Sticks
2-4 Green Cardamom(Ellachi) Pods
2-3 Bay Leaves
1-2 Cloves(Lavang)
2 Tblspn Cilantro Leaves(Kothmir)
1 Tblspn Mint Leaves (Pudina)
2 Tblspn Fresh Cream, optional
2 Tblspn Oil
1/2 Cup Water or add as required

For Tempering

1 Tblspn Ghee/Clarified Butter
1 Tblspn Ginger, peeled & thinly sliced
2-3 Green Chillies, slit lengthwise


Directions
  • Wash chicken under running water & drain.
  • In a mixing bowl; add chicken, red chilli powder, gingergarlic paste, turmeric powder, salt, lemon juice & mix everything well. Cover with a lid & allow it to rest for 30 minutes.
  • Add sliced onion, green chillies to a mixie jar & grind into a smooth paste. Keep aside.

  • Heat oil in a heavy bottomed sauce pan on medium flame; add black cumin seeds, cinnamon sticks, cardamom pods, bay leaves, cloves & saute for a minute.
  • Add prepared onion chilli paste & saute until light golden colour.
  • Now add chicken pieces, cilantro leaves, mint leaves, coriander powder, cumin powder, garam masala powder & mix everything well.
  • Cook for 5-10 minutes or until oil separates. 
  • Add tomatoes & cook until they turn soft & mushy.
  • Add water & mix everything well. 
  • Cover with a lid & cook for 15-20 minutes or until chicken turns soft & tender. Turn off the flame & keep aside.
  • For Tempering: heat ghee in a pan on medium-low flame & add ginger, green chillies. Saute until they turn lightly crisp.
  • Turn off the flame & add tempering to cooked chicken. Mix everything well & let it sit for 10 minutes.
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