Ingredients
– 1 kg chicken, cut into pieces
– 2 large onions, finely chopped
– 2 tomatoes, pureed
– 4-5 garlic cloves, minced
– 1-inch ginger, grated
– 2-3 green chilies, slit
– 1/2 cup plain yogurt
– 3 tablespoons cooking oil
– 1 teaspoon cumin seeds
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh coriander leaves, chopped for garnish
Equipment Needed
– Large heavy-bottomed pot or Dutch oven
– Wooden spoon
– Knife and chopping board
– Measuring spoons
– Blender for pureeing tomatoes (optional)
– Serving dish
Step-by-Step Instructions
To kick off this incredible dhaba style chicken curry, I start by heating the oil in my heavy-bottomed pot over medium heat. Once it’s hot, I add the cumin seeds and let them sizzle until fragrant. Next, I toss in my finely chopped onions and sauté them until they turn golden brown, which usually takes around 10-12 minutes. The smell alone causes my mouth to water! Once the onions are ready, I mix in the ginger, garlic, and green chilies, continuing to sauté for a couple more minutes. (See the next page below to continue steps…)