Dhaba Chicken
Recipe Ingredients:
- 2 1/2 Lb (1.10 Kg) - Chicken
- 2 Tbsp - Lemon Juice
- 1 tsp - Pepper powder
- 1/4 Tsp - Turmeric powder
- Salt as need
- 12 cloves - Garlic
- 1 1/2 inch - Ginger
- 2 Cup - Finely chopped red onions
- 3 - Dry Red Chilly
- 12 -20 - Black Peppercorns (Depending on your spice level)
- 1 Tsp - Jeera seeds / Cumin seeds
- 1 Tsp - Red chilly powder
- 1 Tsp - Garam Masala
- 1 Tbsp - Coriander Powder
- 1/4 Tsp - Turmeric Powder
- 4 - Tomato
- kisan Canola cooking Oil
- Salt as need
- Fresh Cilantro for garnish
Recipe Method:
- Marinate the chicken with lemon juice, pepper powder, turmeric powder and salt and keep it in the refrigerator.
- Using a mortar and pestle crush the ginger and garlic and keep aside
- Heat oil in a heavy bottom pan and add jeera seeds, black peppercorns and dry red chilly and saute until the jeera gives out an aroma. Be careful not to burn it.
- Add the ginger and garlic and saute for a min. Add the chopped red onion and saute until they are dark brown.
- Add red chilly powder, garam masala, coriander powder, turmeric powder and saute for about 5 minutes.
- Add the chicken pieces to the pan. Discard any marinade that is left. Now cook the chicken until the pieces are browned and almost all the water has evaporated. This might take a while but really worth the effort and time. By this time the chicken might be cooked through.
- Roughly chop the tomatoes and add it to the blender to make a puree. Pour the tomato puree to the browned chicken. Adjust the salt. Cook for 5 minutes and garnish with freshly chopped cilantro. Serve hot with Roti, Rice or Naan.