Dhaba Masala Chicken | Dhaba Chicken Gravy | Dhaba Chicken Masala | Dhaba Chicken Curry
Ingredients:
– Chicken with bones- 1 kg
– Onions, finely chopped- 4 medium
– Tomatoes, red ones, finely chopped-2 medium
– Ginger garlic paste- 3 tsp
Whole Garam Masala/ spices to be roasted & ground:
– Green cardamom- 6-8 nos.
– Black cardamom- 1
– Cinnamon – 8 pieces
– Cloves- 8
– Peppercorns- 15
– Mace (Javitri) – one flower
For the marinade:
– Curd (whisked)/ Yogurt- 200 gm
– Turmeric powder- 1 tsp
– Red Chilli Powder- 2 tsp
– Garam Masala powder – 1 tbsp (dry roasted and ground earlier)
– Salt – 1 tsp
– Coriander powder- 2.5 tsp
– Cumin powder- 1 tsp
– Kashmiri Chilli Powder- 2.5 tsp
– Oil- 3 tbsp
– Green chillies- 2 whole
– Coriander leaves for garnishing – 2 tbsp
– Ginger juliennes- 1 tsp for garnishing
Preparation:
– Dry roast the whole Garam Masala/spices in a pan for few minutes. Remove, cool & grind it into a powder. Strain it well & take out 1 tbsp of the strained powder to be used in marinating the chicken pieces.
– Marinate the chicken with the items indicated above. Set aside for an hour.
– Fine chop the onions & the tomatoes.
Process :
– Heat oil in a kadhai & add the chopped onions.
– Fry for 5 mins & then add 1/2 tsp salt. Continue to fry on medium heat till it is light brown in colour. This should take around 10 mins.
– Now add the ginger garlic paste & fry for around 3 mins till the raw smell is gone.
– Add the chopped tomatoes & cook till soft for around 10 mins.
– Now add the powders- Coriander Powder, Cumin Powder & Kashmiri Chilli Powder. Mix well & continue to cook on low to medium heat till you get a smooth gravy. You can add a splash of water few times after the tomatoes are half cooked. Will speed up the cooking process.
– Now add the marinated chicken, mix it well & “bhuno” on high heat for around 10 mins. This is an important step since this gives it the typical “dhaba” taste.
– Once this is done, add 1 cup of water. Mix well & cook covered for 10 mins.
– Add the 2 whole green chillies. Cover and cook for another 10 mins till chicken is soft.
– Garnish with chopped coriander leaves & ginger juliennes.
– Serve hot with tandoori roti or phulka.
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