Easiest Way to Make Perfect Dhaba style chicken curry

Dhaba style chicken curry.

You can cook Dhaba style chicken curry using 23 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Dhaba style chicken curry

1. You need 1 kg of chicken (Skinless, cleaned and cut into medium sized pieces).
2. It's of for the marinade:.
3. Prepare 2 tablespoons of ginger garlic (Paste).
4. It's 1 of lemon (Juice).
5. It's 1 tablespoon of salt.
6. You need of for the curry:.
7. Prepare 4 of Onions (medium sized, chopped).
8. Prepare 10 cloves of garlic.
9. Prepare 1 1/2 inches of ginger.
10. Prepare 3 of – 4 Chilies, Green.
11. You need 1 tablespoon of Cumin Seeds.
12. Prepare 2 of bay leaves.
13. Prepare 1/2 of cinnamon (Stick).
14. You need 4 of – 5 Cardamoms.
15. Prepare 8 of – 10 Peppercorns.
16. You need 4 of – 5 Cloves.
17. Prepare 4 of Tomatoes (medium sized, chopped).
18. Prepare 1/2 teaspoon of turmeric (Powder).
19. Prepare 1 teaspoon of Red chilli powder.
20. It's 2 tablespoons of coriander Powder.
21. Prepare 1 teaspoon of garam masala Powder.
22. You need to taste of salt.
23. It's of coriander (for garnishing).

Dhaba style chicken curry instructions

1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins..
2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside..
3. Heat oil in a large heavy bottomed pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste..
4. Add tomatoes, salt, turmeric powder, red chilli powder and coriander powder. Cook till the tomatoes start melting, and almost form a paste. Add the chicken, garam masala and ½ cup water..
5. Now bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes..
6. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken. Once the curry is ready, switch off the flame. Top with coriander..
7. Let the curry sit for 10-15 minutes before serving. Tastes best with roti or rice..