Indian Dhaba Style Chicken Curry
Easy and Quick Indian Dhaba Style Chicken Curry that requires not many ingredients and is extremely tasty. So good that you would fall in love with this.
Equipment
- Skillet or Tawa
- pressure cooker
Ingredients
- 750 Gm Chicken with bone
Marinating the Chicken
- ½ Tsp Turmeric Powder
- 1 Tsp Salt
Boiling the Chicken
- 1 Cup Water
Making the Chicken Curry
- 2 Tbsp Refined Oil
- 2 Large Bay Leaf
- 4 Large Onions Finely Chopped
- 8-10 Cloves Garlic finely chopped
- 1 inch Ginger Chopped
- 4-5 Pieces Green Chilies Finely Chopped
- 3 Medium-sized Tomatoes Roughly Chopped
- ¼ Tsp Turmeric Powder or Haldi Powder
- 3 Tsp Red Chili Powder or Lal Mirch Powder or as per taste
- 2 Tsp Dhania Powder or Coriander Powder
- 1 Tsp Cumin Powder or Jeera Powder
- ¼ Tsp Sugar
Instructions
- Wash chicken pieces thoroughly. Pat them dry. Add turmeric and salt and marinate it well. Keep it in the fridge for 30-minutes.
- In a pressure cooker add chicken along with some water. Cook for 5 minutes on low flame and turn off the flame. Let the steam come out on its own. Don't throw away the Chicken stock. We will use it later on.
- In a Non-stick pan add some oil and as it gets slightly hot add bay leaves and chopped onions. Add garlic, add ginger, and add chopped green chilies. Cook on low until the onions turn light brown. Keep the flame low all the while.Add the dry spices - Haldi powder, Lal Mirch Powder, Dhania Powder and Jeera Powder and mix it really well. Cook the masalas until they are completely cooked.Add tomatoes and along with chicken pieces and chicken stock. Cover cook for at least 35-45 minutes on low flame or until the chicken pieces are completely done.
- If you want you can garnish with freshly chopped coriander leaves and serve with warm roti or rice. Enjoy.