Dhaba Style


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 chilies 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 chili 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.

 In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame.

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.