Also known as ‘Dhaba Murg’, recipes like this have been popularised by the numerous restaurants and eateries (called Dhabas) that line the national highways and main roads in North India
- 800 Grams Chicken
- 250 grams Onions, chopped
- 5 large tomatoes, grated
- 1 tbsp Ginger-Garlic paste
- 2 tsps Cumin Seeds
- 1 tsp Corriander Seeds
- 1tsp Black peppercorns
- 2 Black Cardamoms
- 1 tsp Dry Kasoori Methi
- 1 tsp Turmeric Powder
- 1 tbsp Corriander Powder
- 1 tsp Red Chilli Powder
- 2 dried red chillies
- 1 Bay Leaf
- 1 tsp Garam Masala
- 4 tbsps Vegetable Oil
- Salt to taste
- 400 ml water
- 2 tbspns Finely chopped Corriander leaves
- Dry roast – 1 tsp cumin seeds , dried red chillies, black cardamoms, corriander seeds, and pepper corns till brown and fragrant.
- Coarsly grind the spices once cool and keep aside.
- Heat oil and add I tsp cumin seeds and bay leaf.
- When the cumin seeds begin to splutter, add onions and saute till they have softened.
- Add ginger-garlic paste, turmeric powder, corriander powder, chilli powder, salt and saute for 1 min.
- Add tomatoes, saute till the masala is well cooked and oil separates out on the sides.
- Add the chicken and stir well.
- Cook for 4-5 mins.
- Boil the 400 ml water and pour over the chicken.
- Cover and simmer for 10 mins.
- Remove lid and add the roasted spices.
- Cook till gravy has reduced to almost half and chicken well cooked.
- Broil the kasuri methi leaves on a hot griddle and crush over the curry.
- Garnish with corrainder leaves and serve hot, with pyaaz and green chillies as salad.
Recipe Courtesy: Devyani S Rathore