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Dhaba Style Chicken Curry Recipe

Chicken Curry Rozmarra - Easy Indian Household Chicken Curry

Sumit Malhotra
Chicken Curry Rozmarra - Easy Indian Household Chicken Curry. Chicken curry has succulent chunks of chicken simmering leisurely in a spicy gravy, sending off an inviting aroma that just cannot be ignored. Chicken curry is an absolute must-have on an Indian dinner menu.
4 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 110 kcal

Ingredients
  

  • 1 Kilo Chicken

For Marinating the Chicken

  • 1 Piece Lemon For the marinade
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Kashmiri Red Chilli Powder For the marinade
  • 1/2 Tablespoon Garam Masala Powder For the marinade
  • 1/2 Teaspoon Salt For the marinade

For Making the Chicken Curry

  • 2.5 Tablespoon Ghee
  • 1 Piece Bay Leaf / Tej Patta
  • 4 Piece Onions Medium size; make a paste
  • 4 Piece Tomatoes Medium size; make a paste
  • 10 Piece Garlic Pods Finely chopped
  • 1 Inch Ginger Finely chopped
  • 4 Piece Dry Red Chillies
  • 5 Piece Cloves Pounded
  • 2 Piece Black Cardamom Pounded
  • 12 Piece Black Peppercorns Pounded
  • 1 Inch Cinnamon
  • 4 Piece Dry Red Chillies
  • 1/4 Teaspoon Turmeric powder
  • 1 Tablespoon Coriander powder
  • 1/2 Tablespoon Garam Masala Powder
  • 1 Teaspoon Kashmiri Red Chilli Powder
  • 1 Tablespoon Kasoori Methi Crushed
  • 0.5 Teaspoon Salt Please adjust it to your taste

Instructions
 

  • Get your ingredients ready.
  • Marinate the chicken with lemon juice, ginger & garlic paste, garam masala, Kashmiri red chilli powder and salt.
  • Leave it in the refrigerator for an hour at the least. 2 hours is better.
  • For the dhaba style chicken curry, heat ghee in a heavy-bottomed pot.
  • Once the ghee is hot, add crushed cloves, black peppercorns, cinnamon, black cardamom and dry red chillies and let them crackle till you can smell their fragrance.
  • Add minced onions and fry until slightly brown.
  • Add finely chopped ginger and garlic and fry until onions are dark brown.
  • Now add the chicken along with the marinade and cook on high heat for five (5) minutes.
  • Next, add tomatoes and cook for another five (5) minutes on high heat.
  • Add a cup of water for a lean or half a cup for a thick curry and bring it to a boil.
  • Simmer the flame and, add coriander powder, turmeric powder, Kashmiri red chilli powder and salt to taste and cover and cook until chicken is done.
  • Add garam masala powder and kasoori methi and cook for another minute.
  • Serve dhaba style chicken curry hot with jeera rice.
Keyword Chicken Curry, Chicken Curry Rozmarra, Easy Chicken Curry, Indian Chicken Curry