What to use:
Ingredients:
1 kg Chicken
1-inch Ginger
3 Garlic pods
8 Green chilies
4 small Tomatoes
2 large Onions finely chopped
1 cup Yogurt
Dry spices
3 -4 tbsp Red chili powder
2 tsp Turmeric powder
2 tsp Cumin powder
2 tbsp Chicken masala
Whole Spices
2 Bay leaf
1 tbsp Cumin seeds
4-Red chilies
8 Cloves
4-5 Green cardamom
2 Black cardamom
1-inch Cinnamon stick
200 ml Cooking oil
1 tbsp Ghee
Prep:
Wash the chicken.
Take some water in a container and put some salt to it, mix until it dissolves. Now add the washed chicken to it. This step makes the chicken moist and juicy. (This step is optional). Keep aside for 1/2 hour.
Make ginger garlic paste.
Remove the skin of the tomatoes and make the puree.
Beat the yogurt.
Strain the chicken out of the water.
Marinade the chicken by adding red chilies, turmeric powder, chicken masala, salt, and little garam masala that we ground, ginger garlic and green chilies paste and keep for another 1/2 hour.
Don't skip this process this is very important for Dhaba Style Chicken.
How to make:
In a pan add Cumin seed, Cinnamon stick, 2 red chilies, 2 cloves, and roast for a minute. Once it is roasted add 1 tbsp ghee and half of the Cooking Oil.
Once the oil heats up add the finely chopped onions.
When onions are done around 80% add ginger garlic and green chilies paste and saute till the raw smell of ginger-garlic is gone on low heat.
Add turmeric powder, chicken masala, red chilly powder, and salt to taste and saute.
Add dhania powder to it and mix well.
Add tomatoes puree and cook till the raw smell is gone and oil starts separating from the masala.
Add the yogurt to it and make sure to keep the flame low.
Cook for another 2 min and then increase the heat to high.
Now add marinated chicken to this well-done masala and mix well so that chicken is nicely coated with the masala.
Keep stirring so that it doesn't stick to the pan.
Add half of the remaining garam masala to the pan
Cook the chicken for 10-15 minutes on low heat. Keep stirring in between to avoid getting stuck to the bottom of the pan.
After 10 minutes you will see the water getting separated from the chicken. Cook for another 5 minutes.
Add water to it depending on the final consistency you would like.
Add the garam masala and then cook covered for another 2 minutes
Garnish it with cilantro and Voila!
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