DHABA CHICKEN
Ingredients-
Fresh chicken-700-800 gms(small pieces, on the bone)
Onions- 3 large, chopped
Tomatoes-2 medium, chopped
Ginger and garlic paste- 1 tbsp
Green chillies- 2 nos, sliced
Lemon juice- 1tbsp
Pure desi ghee (clarified butter)- 6tbsp
Coriander leaves- a large handful, chopped
Turmeric powder-1 small tsp.
Fresh chicken-700-800 gms(small pieces, on the bone)
Onions- 3 large, chopped
Tomatoes-2 medium, chopped
Ginger and garlic paste- 1 tbsp
Lemon juice- 1tbsp
Pure desi ghee (clarified butter)- 6tbsp
Coriander leaves- a large handful, chopped
Turmeric powder-1 small tsp.
Kasuri methi (dried fenugreek)-2 tbsp crushed
Whole spices needed-
5 cloves
1 stick cinnamon
Black cardamom-2
Cumin-1 tbsp
Green cardamom-2
Whole red chillies-2
5 cloves
1 stick cinnamon
Black cardamom-2
Cumin-1 tbsp
Green cardamom-2
Whole red chillies-2
Method-
- In a heavy bottom pan or kadhai, heat the ghee and tip in the whole spices n onions.
- Let the onions turn golden brown, then add the chopped tomatoes as well as the ginger garlic paste and turmeric, fry well.
- Wash the fresh chicken pieces thoroughly and add to the fried masala, tossing all the time, cover and cook on a slow flame for half n hour at least, adding little hot water now and then, so that the masala does not stick,
- Cook till the spices are fragrant and chicken is well cooked.
- Sprinkle kasuri methi on top.
- Tip in the green chillies and lemon juice and mix well, lastly add salt n black pepper to taste.
- Garnish with fresh coriander and serve hot with tandoori roti or naans.
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