Dhaba style chicken curry

Name: Dhaba style chicken curry
Total time: 2400 s
Yield: 6 persons
Cuisine: Pakistani
Ingredients: 1 kg chicken (Skinless, cleaned and cut into medium sized pieces); for the marinade:; 2 tablespoons ginger garlic (Paste); 1 lemon (Juice); 1 tablespoon salt; for the curry:; 4 Onions (medium sized, chopped); 10 cloves garlic; 1 1/2 inches ginger; 3 – 4 Chilies, Green; 1 tablespoon Cumin Seeds; 2 bay leaves; 1/2 cinnamon (Stick); 4 – 5 Cardamoms; 8 – 10 Peppercorns; 4 – 5 Cloves; 4 Tomatoes (medium sized, chopped); 1/2 teaspoon turmeric (Powder); 1 teaspoon Red chilli powder; 2 tablespoons coriander Powder; 1 teaspoon garam masala Powder; to taste salt; coriander (for garnishing)

Anamta Azeem @anamta4004

#cookwithhuma
This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. It is hot and fragrant and is made with ground spices, onions and tomatoes. It's perfect for a family lunch or dinner over which you can reminisce!

Anamta Azeem @anamta4004

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Ingredients

40 min

6 persons

1 kgchicken (Skinless, cleaned and cut into medium sized pieces)
for the marinade:
2 tablespoonsginger garlic (Paste)
1lemon (Juice)
1 tablespoonsalt
for the curry:
4Onions (medium sized, chopped)
10 clovesgarlic
1 1/2 inchesginger
3– 4 Chilies, Green
1 tablespoonCumin Seeds
2bay leaves
1/2cinnamon (Stick)
4– 5 Cardamoms
8– 10 Peppercorns
4– 5 Cloves
4Tomatoes (medium sized, chopped)
1/2 teaspoonturmeric (Powder)
1 teaspoonRed chilli powder
2 tablespoonscoriander Powder
1 teaspoongaram masala Powder
to tastesalt
coriander (for garnishing)

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Steps

40 min

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.