Dhaba Style Chicken 

Ingredients 

• 1 kg Chicken, skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)
• 2 tablespoons Ginger Garlic Paste
• 1 Juice of lime
• 1 tablespoon Salt

For the curry:

• 1/4 cup Mustard Oil, see note 2
• 4 medium Onions
• 10 cloves Garlic
• 1½ inches Ginger
• 3 – 4 Green Chilies, use Serrano Peppers as 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. 1 tablespoon Ghee or Oil
2. 1 tablespoon Butter
3. 2 Green Chilies, slit lengthwise
4. ½ inch Ginger, julienned
5. 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 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.