Dhaba style chicken curry

Source: Richa, My Food Story

Ingredients:

• 1 kg Chicken skinless, bone-in whole chicken cut into medium-sized pieces (referred to as curry cut in India)

For the marinade:

• 2 tablespoons Ginger Garlic Paste
• 1 Juice of lime
• 1 tablespoon salt
• For the curry:
• ¼ cup Mustard Oil see note 2
• 4 medium Onions
• 10 cloves Garlic
• 1½ inches Ginger
• 3 - 4 Green Chilies use Serrano Peppers as a replacement, adjust the spice as required
• 1 tablespoon Cumin Seeds
• 2 Bay leaves
• ½ Cinnamon stick Stick
• 4 - 5 Cardamoms
• 8 - 10 Peppercorns
• 4 - 5 Cloves
• 4 medium tomatoes finely chopped
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder optional; adjust the spice as required
• 2 tablespoons Coriander Powder
• 1 teaspoon garam masala Powder
• 1 teaspoon salt

For tempering:

• 1 tablespoon Ghee or Oil
• 1 tablespoon butter
• 2 Green Chilies slit lengthwise
• ½ inch Ginger julienned
• 2 tablespoon Coriander for garnishing

Instructions:

Marinate the chicken pieces with ginger-garlic paste, lime juice and salt. Cover and set aside while you prep everything else

Grind onions, ginger, garlic and green chillies to a fine paste with very little water. Set aside.

Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.

Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides

Add tomatoes, salt, turmeric powder, red chilli powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.

Add the chicken and garam masala and roast for a minute or two. Add 1 cup water.

Pressure Cooker:

At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.

Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.

Stovetop Method:

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 on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.

Instant Pot Method:

If using an instant pot, place the lid and change the vent to seal. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.

Tempering:

In another small pan, heat ghee and butter and add green chillies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.

Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.