Road side restaurant, which we called ‘’Dhaba’’ in Punjab makes chicken curry from pounded spice in a gravy of semi thick consistency. Uses of hamam dasta give very rustic taste to the curry.
Step - 1
For the marination
INGRIDIENTS
QUANTITY
Chicken- curry cut
Mustard oil
Onions- Chopped
Ginger-garlic paste
750 Gms
150 Gms
250 Gms
50 Gms
Step - 2
Whole spices
INGRIDIENTS
QUANTITY
Clove
Mace
Green cardamom
Big cardamom
Cumin seed
Bayleaf
Turmeric powder
Cumin powder
Degi mirch powder
Red chili powder
Coriander powder
Salt
Gram masala powder
Chicken stock
Fresh tomato- pureed
Ginger and green chilli- pounded
Curd
Desi ghee
4 Nos
1 No
6 Nos
2 Nos
1 Tsp
2 Nos
1 Tbsp
½ Tbsp
1 Tbsp
1 Tsp
1 Tbsp
To taste
1 Tsp
200 Ml
100 Gms
2 Tbsp
30 Gms
2 Tbsp
Step - 3
Garnishes
INGRIDIENTS
QUANTITY
Coriander –chopped
Green chilli- juliennes
Ginger- juliennes
Methods:
Clean and wash the chicken.
In a kadhai, heat some oil and add the whole spices, once they start crackling start adding the chopped onion and sauté till the onion turns golden.
Follow it up with some ginger-garlic paste and continue sautéing. Now add the washed chicken and cook it with onion. Sprinkle salt and all the powdered spices except gram masala.
Continue cooking for 4-5 minutes and now add the fresh tomato puree and cook till the oil leaves the gravy.
Pour in the curd, crushed ginger and garlic and slowly simmer the chicken. Add some chicken stock and cover with a lid. Cooked till chicken is done, finish with ghee and some gram masala powder.
TO SERVE:
Serve in a Kadhai garnish with green chili juliennes, ginger juliennes and chopped coriander with some hot tandoori rotis.
Ashwani 17 Years Culinary Journey
Ashwani found his Indian culinary calling 17 years back and there has been no looking back ever since. Having sharpened his creative and innovative skills with stints at some of the great hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, Kempinski Ambience Hotel, Delhi.
