Full written recipe Dhaba style chicken curry

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
For marination
• Chicken 1 kg
• Salt to taste
• Haldi (turmeric powder) powder ½ tsp
• Lal mirch powder (red chilli) powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Dahi (curd) 3/4th cup (whisked well)
For curry
• Ghee 2 tbsp + oil 1 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tsp
2. Dalchini (cinnamon) 1 inch
3. Laung (cloves) 3-4 nos.
4. Hari elaichi (green cardamom) 3-4 pods
5. Badi elaichi (black cardamom) 1 no.
6. Tej patta (bay leaf) 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic & green chillies ½ cup (roughly chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Teekhi lal mirch (spicy red chilli) powder 2 tsp
3. Kashmiri lal mirch (kashmiri red chilli) powder 1 tbsp
4. Dhaniya (coriander) powder 2 tbsp
5. Jeera (cumin) powder 1 tsp
• Water as required
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Fresh garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
Method:
• Wash & clean the chicken well and add in a mixing bowl, further add all the remaining ingredients of the marinade, mix well and keep it marinated until used for making the curry.
• Now, for making the curry, set a wok or utensil as per your preference to make the chicken curry, add ghee, whole spices and onions, stir and cook until the onions are translucent.
• Further add, ginger, garlic & green chillies, stir and cook for 3-4 minutes on medium flame.
• Lower the heat & add the powdered spices, mix well and add few splashes of water to avoid the spices from burning. Increase the flame to medium heat, stir and cook until the ghee is released.
• Now add tomatoes & salt to taste, stir & cook well for 8-10 minutes.
• Further keep stirring & cook the masala really well until the ghee has separated & the tomatoes has mushed well with the masala. You can add some hot water if the masala gets too dry during the cooking process.
• Further lower the flame and add the marinated chicken, stir continuously for 2-3 minutes to avoid the curd from curdling, make sure you do not be too harsh while stirring, as the chicken pieces may break.
• Increase the flame & cook on high flame for 5-6 minutes, further lower the heat to low & cover & cook for 10 minutes. Stir in intervals.
• Further cover & cook for 20-25 minutes on low flame until the chicken is cooked & tender.
• After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger and green chillies, stir well, at this stage you can serve the chicken as latpata chicken masala finish with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way am going to do.
• As am making the tari wala chicken, ill add hot water, stir and bring to a boil & let it simmer for 5-6 minutes, you can adjust the quantity of water depending on how thin or thick you want your chicken curry to be.
• After simmering, check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Your dhaba style chicken curry is ready, serve hot tandoori roti or any indian bread of your choice.

Homemade garam masala
Ingredients:
• Sukha dhaniya (Coriander seeds) - 5 gm
• Sabut kaali mirch (Black peppercorns) - 5 gm
• Jeera (Cumin seeds) - 5 gm
• Choti elaichi (Green cardamom) - 5 gm
• Badi elaichi (Black cardamom) - 10 gm
• Dal chini (Cinnamon) - 5 gm
• Chakri phool (Star anise) - 5 gm
• Saunf (Fennel seeds) - 3 gm
• Laung (Cloves) - 5 gm
• Tej patta (Bay leaves) - 5 gm
• Salt a pinch
Method:
• Set a pan on medium heat, heat the pan until its moderately hot, add all the spices and swirl pan or stir with a spatula to avoid the burning of spices, lower the flame & roast the spices until aromatic.
• Remove on a plate & cool down to room temperature, add the roasted spices in a grinding jar, add a pinch of salt as well, grind to make a fine powder.
• Once grinded, use a sieve and sift the powdered masala to get even fine powder.
• If the spice chunks in the sieve are too much regrind to make fine powder to avoid wastage. Your homemade garam masala is ready, store in an airtight container and use accordingly.



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