Dhaba Style Chicken Curry

• 350 g chicken
• 3 tomatoes
• 20 sprigs fresh coriander
• 2 mild green chillies
• 50 g ginger
• 50 g garlic
• 3 tablespoons water
• 3 tablespoons vegetable oil
• 2 tablespoons ghee
• 2 teaspoons cumin seeds
• 4 cloves
• 5 black peppercorns
• 4 green cardamoms
• 2 black cardamoms
• 3 cinnamon sticks
• 2 onions
• 3 tablespoons ginger garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons Kashmiri red chili powder
• 3 tablespoons coriander powder
• 2 teaspoons cracked black pepper
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 70 g plain yogurt
• 1 tablespoon toasted fenugreek leaves
• 1 teaspoon garam masala
• water
• salt, to taste
• fresh coriander, chopped
• ginger, julienned
• lemon, for squeezing

Preparation

1. Step 1

   0:07
   Add tomatoes, fresh coriander leaves, a few green chillies, peeled ginger, peeled garlic and a splash of water to a grinder jar. Put a lid on and make a puree.
2. Step 2

   0:19
   Put a pan on heat and add vegetable oil and 2 tbsp of ghee. Let it heat up then add cumin seeds and whole garam masala (cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon sticks).
3. Step 3

   0:27
   After 30-40 seconds add the chopped onions. Give it a stir and cook on medium to low flame for 1-2 minutes until the oil is infused with the spices. Continue cooking for about 6-7 minutes total until the onions are nicely fried with a golden tint.
4. Step 4

   0:49
   Add the pureed tomato mixture and some salt. Give it a stir and cook for about 6-7 minutes on medium flame until the raw aroma has disappeared and the oil has come to the surface.
5. Step 5

   1:05
   Put the flame to lowest and add turmeric powder, Kashmiri red chili powder, coriander powder, cracked black pepper, cumin powder and homemade garam masala. Give it a stir and cook the spices for about 30-40 seconds.
6. Step 6

   1:25
   Add the plain yogurt and give it a stir, keeping the flame on the lowest setting. Cook the yogurt for about 5-6 minutes while continuously stirring to prevent splitting. This will add creaminess to the curry.
7. Step 7

   1:47
   Add the chicken and put the gas setting on medium. Pan roast the chicken for about 3-4 minutes.
8. Step 8

   2:15
   Add water as required to adjust the consistency of the chicken curry. Cover the pan and simmer on a gentle flame for about 5-6 minutes until the chicken is nicely cooked, juicy and the curry is bubbling with fat on the surface. Remove whole spices if desired.
9. Step 9

   2:53
   Top with freshly chopped coriander leaves, thinly sliced ginger, toasted fenugreek leaves, garam masala and finish with a squeeze of lemon.