Dhaba Chicken Curry

 This scrumptious chicken curry recipe comes from cook'd whom I follow on instagram (handle: cookdtv). The recipe is slightly adapted.

Ingredients

• Chicken with bone - 500g
• Oil - 2.5 tbsp
• Cinnamon - 2 inch piece
• Cloves - 3
• Black cardamom - 1
• Green cardamom - 5 (no need to split open before adding, just crush lightly)
• Red onions, sliced - 1.5 cups
• Green chilli - 1
• Ginger garlic paste - 1 tbsp
• Tomato - 1 cup, grind into fine paste.
• Kashmiri red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Jeera powder - 1 tsp
• Coriander powder - 1tbsp
• Garam masala powder - 2 tsp
• Salt - 1/2 tbsp (adjust to taste)
• 2 cups water
• Coriander leaves - 1/4 cup
• Kasuri Methi - 1 tbsp

Final tempering

• Ghee - 1.5 tsp
• 1/2 tsp red chili powder
• Chopped ginger - 1 tsp

Method

1. Heat up oil and add whole spices (cinnamon, cloves, green and black cardamom).
2. Add sliced onions and stir till they are golden brown.
3. Add gg paste, green chili, all spice powders and salt. Sauté for 20 seconds.
4. Add tomato puree, mix well and cook for 5 minutes.
5. Add chicken pieces and sauté for 2 minutes
6. Add 2 cups of water, bring to a boil. Then cover with a lid and cook on low flame for 20 minutes or till chicken is cooked.
7. Adjust for salt.
8. Add in chopped coriander leaves and crushed methi leaves, mix well and remove from heat.
9. For the final tempering, heat ghee in a small pan and add the chopped ginger. Once the ginger changes color, add in the red chili powder and turn off the flame.
10. Add tempering to the chicken curry and mix well.