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Dhaba Style Chicken with Veggie



                                     Dhaba Style Chicken with Veggie

Ingredients:

  • Skinless Chicken,cleaned& cut into cube size pieces -1/2 kg.

For the Chicken Marinade:

  • Turmeric
  •  juice of lemon- 1
  • Ginger Garlic paste-1tbsp
  • Salt -1 tsp

For curry:

  • Medium sized Onions -2 nos
  • Medium sized Tomato- 2nos
  • Veggies(mushroom-1 cup, spinach- 1/4 cup &peas -1/4 cup )optional
  • Garlic sliced -4 cloves 
  • Piece of Ginger -1 inch 
  • Red or Green Chilies 2 nos(Adjust the spice as required) 
  • Cumin Seeds -1 tablespoon 
  • Whole Garam Masala (Bay Leaves 1, Cinnamon Stick½ ,Cardamon 2, Peppercorns 4-6nos, Cloves4-nos)
  • Spice(Turmercic-1/4tsp,Red Chilli Pwd-1 tsp(adjust acc to your spice level),Corriander pwd-2tbsp) 
  • Garam Masala Pwd-1 tsp 
  • Salt to taste.

Preparation:

  •  Marinate the chicken pieces with ginger garlic paste, Turmeric, lime juice and salt. Cover and set aside for 30 mins.  
  • Heat oil in a pressure cooker or a large heavy bottomed pan. Add cumin seeds, Red chilli & Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves).
  • Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, till it turns golden brown, add salt to taste.
  • Add Ginger Garlic paste & let it cook till the raw smell disappears.
  • Now add chicken & cook till the water oozes out from the chicken . 
  • Add in spices( red chili /coriander/Garam masala powder) & sautee for 5 sec.
  • Add in tomatoe paste, let it mix with the spices & cook till it reduces in size 
  • Now add in veggies (Mushroom,Spinach & peas )mix add 1/2 cup water & close it with lid.
  • If you are using a pressure cooker, place the lid and pressure cook for 3-4 whistles. Switch off the flame and let the steam escape. Simmer for 5-10 mins on high flame, if required, to thicken the curry (Chicken leaves a lot of water).
  •  ( Or ) If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook  for 20-25 minutes. Uncover the pan, and cook for another 15-20 minutes till the water evaporates & let it thicken. The curry is ready,add tempering. 

For Tempering:

  • In small pan, heat ghee, add slit green chilies, chopped Garlic & Ginger.
  • Once they become slightly golden crisp, switch off the flame and mix the tempering into the curry. 
  • Let the curry sit for 10-15 minutes before serving.
  • Garnish with corriander leaves. 
  • Serve it hot with Rice, Naan or rotis.
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