Posted By : IamFresh

2 Aug, 2021 2:47 PM

Cooking Time : 45 Minute

Ingredients:

For margination

• Chicken 1 kg

• Salt to taste

• Haldi (turmeric powder) powder ½ tsp

• Lal mirch powder (red chilli) powder 1 tbsp

• Ginger garlic paste 1 tbsp

• Dahi (curd) 3/4th cup (whisked well)

For curry

• Ghee 2 tbsp + oil 1 tbsp

• Whole spices:

1. Jeera (cumin seeds) 1 tsp

2. Dalchini (cinnamon) 1 inch

3. Laung (cloves) 3-4 nos.

4. Hari elaichi (green cardamom) 3-4 pods

5. Badi elaichi (black cardamom) 1 no.

6. Tej patta (bay leaf) 1 no.

• Onions 5 medium size / 400 gm (chopped)

• Ginger garlic & green chillies ½ cup (roughly chopped)

• Powdered spices:

1. Haldi (turmeric) powder ½ tsp

2. Teekhi lal mirch (spicy red chilli) powder 2 tsp

3. Kashmiri lal mirch (kashmiri red chilli) powder 1 tbsp

4. Dhaniya (coriander) powder 2 tbsp

5. Jeera (cumin) powder 1 tsp

• Water as required

• Tomatoes 4 medium size (chopped)

• Salt to taste • Fresh garam masala 1 tsp

• Kasuri methi 1 tsp • Ginger 1 inch (julienned)

• Green chillies 2-3 nos. (slit)

Process : How to prepare/made

• Wash & clean the chicken well and add in a mixing bowl, further add all the remaining ingredients of the marinade, mix it well.

• Now, for making the curry, to make the chicken curry, add ghee, whole spices and onions, stir and cook until the onions are translucent.

• Further add, ginger, garlic & green chillies, stir and cook for 3-4 minutes on medium flame.

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

• Now add tomatoes & salt to taste, stir & cook well for 8-10 minutes.

• Further keep stirring & cook the masala really well until the ghee has separated & the tomatoes has mushed well with the masala. You can add some hot or normal water if the masala gets too dry during      the cooking process.

• Further 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 & cook on high flame for 5-6 minutes, further lower the heat to low & cover & cook for 10 minutes. Stir in intervals. • Further cover & cook for 20-25 minutes on low flame until the chicken is cooked & tender.

• After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger and green chillies, stir well, at this stage you can serve the chicken as latpata chicken masala finish with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way am going to do.

• As am making the tari wala chicken, ill add hot water, stir and bring to a boil & let it simmer for 5-6 minutes, you can adjust the quantity of water depending on how thin or thick you want your chicken curry to be.

• After simmering, check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Your dhaba style chicken curry is ready, serve hot tandoori roti or any indian bread of your choice.