Dhaba Style Chicken Curry Using Refined Sunflower Oil

The highlight of every road is well, the road trip itself but also the stops we make for some delicious Dhaba Style Chicken Curry. This dish is unique and it satisfies not just your cravings, but also your soul. Made with onions, tomatoes and ground spices, the curry is hot, fragrant and aromatic. The juices chicken pieces complete the dish and make quite a statement.

Team it up with fresh tandoori roti or parathas and get ready to reminisce the memories of your favourite road trip.

Ingredients : 

• 4 pieces of chicken legs 
• 1 tsp salt
• 2 tsp lemon juice
• 2 tsp ginger garlic paste
• 2 onions – cut into halves
• 2 – 3 pieces of ginger
• 8 – 10 pieces of garlic
• 7 green chillies
• 2 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 5 black cardamoms
• 8 peppercorns
• 4 cloves
• 4 tomatoes – diced
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 cup water
• 1 tsp garam masala
• 1 tbsp ghee
• 1 tsp ginger – sliced
• 2 tsp coriander leaves
• 3 tbsp Doctors Choice Refined Sunflower oil

Method :

Clean the chicken leg pieces under running water, strain the excess water away and put it into a bowl. Marinate it with salt, lemon juice and ginger-garlic paste and keep it aside for 30 minutes. 

In a blender, combine the onion, garlic, ginger and 5 green chillies. Blend it well to form a smooth paste. Keep this mixture aside. 

In a pan, pour in the Doctors Choice Refined Sunflower oil and allow it to heat up for a minute. Add the cumin seeds, bay leaf, cinnamon sticks, black cardamoms, peppercorns and cloves. 

Saute the dry whole spices till they turn golden. Next, pour in the blended mixture. 

Mix these ingredients well and cook it for 5 minutes on a low flame. 

Next, add in the diced tomatoes along with the turmeric powder, red chilli powder, salt and coriander powder. Combine all the ingredients well and cook it till the oil separates. 

Now add the chicken pieces along with the marinade and saute it for about 5 minutes. 

Transfer the mixture to the pressure cooker and pour in a cup of water. Cover it with the lid and cook it for about 20 minutes. 

In the meanwhile, heat ghee in a pan. Add the sliced ginger and 2 green chilli slits to it and splutter it for a while.

Uncover the pressure cooker lid and pour in the ghee mixture. Along with that, add the garam masala and coriander leaves. Let it cook for a minute or two. 

Serve hot with paratha or tandoori roti.