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The ingredients needed to cook Puran Singh Chicken Curry(Dhabha Chicken Curry):
- You need 800 gm Organic Chicken skinless curry cut
- You need 2 medium sized onions
- Take 400 gm pureed tomato can
- Provide Dry Spice Powder
- Take 1.5 tbsp 》》Chicken Curry Masala
- You need 》》1.5 tsp coriander powder
- Use 》》1.5 tbsp Kashmiri Red Chilli
- Get 1 tsp 》》Turmeric Powder
- Provide 》》Salt as required
- Get 》》1 tbsp chickpea flour(besan)
- Use 2 tbsp Ghee
- Take 1 tbsp cooking oil(Grapeseed/Canola)
- Take 1 tsp normal Red chilli powder
- Prepare 1 cup strained yoghurt
- Provide Dry whole spices
- Provide 》》6 green Cardamom
- Take stick 》》1 cinnamon
- Prepare cloves 》》4
- Get 6 black peppers
- Get 》》1 large cardamon black
- You need 》》1 tsp cumin
- Prepare leaves 》》2 bay
- Use Marinate
- Provide 》》 2 tsp kashmiri chilli or Paprika
- Provide 》》 1 tsp Salt
- Prepare 》》 1 tbsp ginger garlic
- Get Smoking
- Provide 》》1 bbq charcoal piece or cube
- Take 》》 1 tbsp ghee
Instructions to make Puran Singh Chicken Curry(Dhabha Chicken Curry):
- Brine Chicken(optional but for succulent curry you should. Worth it). Brine the chicken in water, vinegar and salt. Minimum brine time..5 hours.
- Wash the chicken off Brine and marinate with salt kashmiri red chilli or mild paprica and one lemon. Heat a piece of charcoal (optional) and pour some ghee over it and cover the marinated chicken for atleast an hour.(This would smoke infused ur curry and trust me it's worth it).
- Now take a thick bottomed large pan and add the dry spices for roasting on low heat. Once these dry spices smoke add the ghee and let these spices sizzle. Add oil after that and add chopped onions to the pan. The idea here is to cook onions to their caramelisation.
- After 20 minutes of cooking onions add ginger garlic paste and then cook again for 5 minutes till the time oil seperates. I added 2 green chillies(optional).
- Once thats done I added the turmeric and cooked it till the raw smell of turmeric goes away. Then I add the strained yoghurt and cook it well. You have to cook it till your gravy doesnt smell of yoghurt and it's colour changes to brownish.
- I ve blended one whole can of tomatoes. And added to the mix. Again cook it really well. It took me 23 minutes to cook. Covered uncovered. But keep moving the paste in the pan. You should see the oil separate from the mixture.
- Once the tomatoes cook add marinated chicken and cook it at high flame till chicken colour changes. Next add the spice powder mix and lower the flame. Keep moving the chicken so that the spice mix gets evenly distributed. I also added some chopped coriander leaves and mixed the contents nicely.
- Now add water to the pan. Chicken should only slightly dunk in the water. Cover the pan and cook for total 25 minutes moving the chicken occasionaly. At the end of 25 minutes I added fenugreek leaves, some cooking cream and some butter. Cook for another 5 minutes.
- Garnish with Coriander leaves and serve with rice or bread.
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