Скачать или смотреть Easy Dhaba Style Chicken : Ep 09 || Flavours of India by Bhukkad in Town || ढाबे के जैसी चिकन करी

Dhaba Style Chicken Curry
Dhaba style chicken curry is a popular North Indian dish that is often served in roadside dhabas (small eateries) along highways in India. It is a spicy and flavorful chicken curry that is usually prepared in a rustic manner using a blend of whole and powdered spices. The dish is known for its tangy and rich taste, which is achieved by marinating the chicken in a mixture of yogurt and spices and then slow-cooking it in a rich tomato-based gravy. Dhaba style chicken curry is typically served with Indian bread such as tandoori roti or naan, and is a favorite among chicken lovers.


Preparation Time: 20-25 minutes
Cooking Time: 25-30 minutes
Servings: 4-5 people

Ingredients:

For marination:

1 kg chicken
Salt, to taste
1/2 tsp turmeric powder
1 tbsp red chili powder
1 tbsp ginger garlic paste
3/4 cup curd, whisked well
For curry:

2 tbsp ghee + 1 tbsp oil
Whole spices:
1 tsp cumin seeds
1 inch cinnamon
3-4 cloves
3-4 green cardamom pods
1 black cardamom
1 bay leaf
5 medium-sized onions (chopped)
1/2 cup ginger garlic and green chilies (roughly chopped)
Powdered spices:
1/2 tsp turmeric powder
2 tsp spicy red chili powder
1 tbsp kashmiri red chili powder
2 tbsp coriander powder
1 tsp cumin powder
Water, as required
4 medium-sized tomatoes (chopped)
Salt, to taste
1 tsp fresh garam masala
1 tsp kasuri methi
1 inch ginger (julienned)
2-3 green chilies (slit)
Method:

Wash and clean the chicken well. In a mixing bowl, add the chicken and all the remaining ingredients of the marinade. Mix well and keep it marinated until used for making the curry.

To make the curry, heat a wok or utensil over medium heat. Add ghee, whole spices, and onions. Stir and cook until the onions are translucent.

Add ginger, garlic, and green chilies. Stir and cook for 3-4 minutes over medium flame.

Lower the heat and add the powdered spices. Mix well and add a few splashes of water to avoid the spices from burning. Increase the flame to medium heat, stir, and cook until the ghee is released.

Add tomatoes and salt to taste. Stir and cook well for 8-10 minutes.

Keep stirring and cook the masala really well until the ghee has separated and the tomatoes have mushed well with the masala. Add some hot water if the masala gets too dry during the cooking process.

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 and cook on high heat for 5-6 minutes. Lower the heat to low, cover, and cook for 10 minutes. Stir occasionally.

Cover and cook for 20-25 minutes on low flame until the chicken is cooked and tender.

After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger, and green chilies. Stir well. At this stage, you can serve the chicken as latpata chicken masala finished with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way I'm going to do.

To make tari wala chicken, add hot water, stir, and bring to a boil. Let it simmer for 5-6 minutes. You can adjust the quantity







Videography and Edit: JATIN a.k.a Streets of Punk
‪@streetsofpunk‬

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