Dhaba Style Punjabi Chicken in Thick Gravy

   It is a classic Indian dish, vibrant with rich flavorful gravy. It is a popular Dhaba Style dish with a Succulent chicken pieces cooled in a heartwarming spice mix.

   This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the heat by adding more Serrano peppers. Serve with Chappati or rice.

Prep time : 25 min

Cook time : 1hrs 5 min

Serving : 8

Ingredients :

• Oil - 2 tsp,
• Ghee - 2 tsp,
• Chicken - 1kg, skin removed,
• Cumin seeds - 11/2 tsp,
• Onion - 3, finely chopped,
• Green chilli ginger garlic paste - 2 tsp,
• Tomato - 1, chopped,
• Tomato paste - 1tsp,
• Garam Masala - 2 tsp,
• Turmeric powder - 2 tsp,
• Salt - 1tsp,
• Water -11/2 cup,
• Coriander leaves - 1/4 cup chopped,
• Sugar -1tsp,
• Green Cardamom - 2,
• Black Cardamom - 1,
• Cinnamon - 1,
• Cloves - 2,
• Whole pepper corns - 4,
• Bay leaf -1,
• Kashmiri Red chilli powder - 2 tsp,
• Coriander powder - 2 tsp,
• Curd - 1cup,
• Cashew Nuts - 10 to 15,
• Coconut grated - 2 tsp,

Method :

   Wash the chicken & cut into medium pieces & drain. Marinate with 1tsp salt & 1turmeric powder for 1hour.

   Heat the oil & ghee in a wide pan or pot over medium flame. Add cumin seeds in the oil until the seeds begin to change color. Add sugar to the oil. Let it melt & form a brown layer in the oil.

   Now Add bay leaf & whole spices : peppercorns, cardamom, cinnamon, cloves & let it sizzle. This is to infuse the flavors of the spices in the oil. Immediately add onions, cook & stir until has softened & turned translucent.

   Now Add green chilli garlic ginger paste, garam masla, remaining turmeric, little salt, kashmiri chilli powder, coriander powder & fry it for 2 mints. Then add chopped tomatoes & tomato paste and stir it until the oil comes out to tomatoes.

   Now grind the grated coconut & cashew nuts with little water to make a fine paste. Add it on the gravy  & stir fry for another minute. Then add marinated chicken & combine well with the gravy. Pour a warm water & mix well to coat the chivken pieces with gravy. Let it simmer for 2 min & cover the pan & cook the chicken on low flame for 15-20 mins.

After 15-20 mins check the chicken is cooked properly & the gravy is thick enough. Then before serving garnish with chopped coriander leaves.

  I hope u will try this delicious recipe n i suggest u that whenever u made this recipe try to serve this recipe with jeera rice. It will be yummy taste i promised u thankz to all of u have a nice day .......