Sign In
Easily using
Dhabawali Chicken Curry is a popular spicy chicken gravy. Chef Ajay Chopra brings the recipe of this roadside popular dish to your kitchen.
0 Comments
Ingredients
For Dhabewali Chicken Curry
2 medium sized grated onions
1.5 tsp ginger garlic paste
1/2 tsp Kashmiri chilli powder
5 tbsp readymade tomato puree (or paste)
5 tbsp coriander leaves, roughly chopped
2 tsp kasuri methi (dried fenugreek leaves)
3 tbsp oil
salt to taste
For masala mix
1/2 tsp turmeric powder
1.5 tsp red chilli powder
1.5 tsp coriander powder
1/2 tsp garam masala powder
For tempering
1 tsp cumin seeds
3 red chillies
3 green chillies, cut and slit
PREPARATION
- Grate the onions and cut & slit the green chillies.
1
- Heat the oil in a wok/kadhai and then add the cumin seeds. Once it splutters, add the slit green chillies & the dried red chillies and give a mix.
2
- Now add the grated onion and fry on medium heat for 4-5 mins.
3
- Add the ginger garlic paste, mix & continue to fry on medium to low heat for 2-3 mins till the colour of the paste starts turning brown.
4
- Now add the chopped coriander leaves, mix and fry for a minute on low heat.
5
- Add all the spice powders in a bowl and add around 6 tbsp water. Mix it well and keep it aside. Add the Spice mix and fry on low to medium heat for around 2 mins till oil separates. Now add the chicken pieces and fry on high heat for a minute. Add salt, give a mix and continue to fry on medium heat for 3-4 mins. Now add the Kashmiri Chilli Powder, give a mix and fry on medium heat for 1 minute.
6
- Add the readymade Tomato purée, give a mix and fry on medium heat for around 2-3 mins till oil separates. (In case you’re using fresh blended tomato paste, you will need to fry for around 4-5 mins).
7
- Now add 250 ml water, give a mix and cover & cook on low heat for 20 mins till chicken is tender and oil separates. Now add roasted Kasuri Methi and mix & simmer on low heat for 2-3 mins. Serve with roti or naan.
8