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DHABA STYLE MASALA CHICKEN | CHICKEN GRAVY RECIPE DHABA STYLE
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Dhaba Style Masala Chicken | Chicken Gravy Recipe Dhaba Style | Dhaba Chicken Gravy Recipe | Tari Wala Chicken Curry Recipe | Dhaba Style Chicken Curry | Chicken Gravy Recipe | Restaurant Style Chicken Gravy | Chicken Recipe
Ingredients for Dhaba Style Masala Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken curry cut large pieces -500-600 gms
Tempering:
- Bay leaf -2 (cut into 2)
- Green cardamom-4
- Black cardamom-3
- Cloves-4-5
- Cinnamon -2 small pieces
- Mace-1
- Black Peppercorns-10
- Cumin Seeds- 1 tsp
- Star Anise-1
Curd (Plain Yogurt)/Spice Mix:
- Whisked curd/plain yogurt-150 ml
- Turmeric- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 2 tsp
Spice Powders:
- Garam Masala Powder- 1/2 tsp
Other ingredients:
- Onions, sliced- 2 big (200 gms)
- Ginger garlic paste-2 tsp
- Oil- 4-5 tbsp
- Salt- 1/2 tsp+ 3/4 tsp
- Coriander leaves chopped- 4 tbsp
Preparation:
- Slice the onions and chop the coriander leaves.
- Whisk the curd/plain yogurt and add the items specified. Mix again
Process:
- Heat oil in a kadhai and add the whole spices.
- Give a stir and then add the sliced onions. Mix it and then add 1/2 tsp salt.
- Fry on medium to high heat for around 10-12 mins till the onions are light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2-3 mins till raw smell is gone.
- Now switch off heat and once it’s cooled off completely add the curd-masala mix.
- Give a mix for around a minute and then switch on heat on low.
- Stir and cook on low heat for around another 2-3 mins till oil is separated.
- Now add the chicken pieces & 1/2 to 3/4 tsp salt, garam masala powder , mix and keep frying on high heat for
- around 7-8 mins till it’s fried and oil separates.
- Now add 250 ml water.
- Cover & cook on low heat for around 20 mins till chicken is tender
- Simmer for 2 mins
- Garnish with chopped coriander leaves.
- Serve with roti, naan or rice.
Ingredients for Dhaba Style Masala Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken curry cut large pieces -500-600 gms
Tempering:
- Bay leaf -2 (cut into 2)
- Green cardamom-4
- Black cardamom-3
- Cloves-4-5
- Cinnamon -2 small pieces
- Mace-1
- Black Peppercorns-10
- Cumin Seeds- 1 tsp
- Star Anise-1
Curd (Plain Yogurt)/Spice Mix:
- Whisked curd/plain yogurt-150 ml
- Turmeric- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 2 tsp
Spice Powders:
- Garam Masala Powder- 1/2 tsp
Other ingredients:
- Onions, sliced- 2 big (200 gms)
- Ginger garlic paste-2 tsp
- Oil- 4-5 tbsp
- Salt- 1/2 tsp+ 3/4 tsp
- Coriander leaves chopped- 4 tbsp
Preparation:
- Slice the onions and chop the coriander leaves.
- Whisk the curd/plain yogurt and add the items specified. Mix again
Process:
- Heat oil in a kadhai and add the whole spices.
- Give a stir and then add the sliced onions. Mix it and then add 1/2 tsp salt.
- Fry on medium to high heat for around 10-12 mins till the onions are light brown in colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2-3 mins till raw smell is gone.
- Now switch off heat and once it’s cooled off completely add the curd-masala mix.
- Give a mix for around a minute and then switch on heat on low.
- Stir and cook on low heat for around another 2-3 mins till oil is separated.
- Now add the chicken pieces & 1/2 to 3/4 tsp salt, garam masala powder , mix and keep frying on high heat for
- around 7-8 mins till it’s fried and oil separates.
- Now add 250 ml water.
- Cover & cook on low heat for around 20 mins till chicken is tender
- Simmer for 2 mins
- Garnish with chopped coriander leaves.
- Serve with roti, naan or rice.
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