Name: Punjabi dhaba style chicken recipe by sumedha ghosh at BetterButter
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: Chicken leg pcs 6; Curd 250 grams; Black pepper powder 1 tspn; Salt 1/2 tspn ( all the above 4 ingredients for marination); Onions 2; Ginger a small piece; Garlic 8-9 big flakes; Dry red chilly 1(above 4 ingredients to sauté for 5 min and make a paste); 1 1/2 tspn coriander seed; The 1/2 tspn cumin seed; 1 tspn black peppercorns; 4-5 green cardamom; 1 small piece of cinnamon; 4-5 pcs of cloves; 1 tspn aniseeds(roast all these ingredients and once cooled powder them finely); Vegetable oil 150ml; Pure ghee /clarified butter 100 ml; Everest meat masala 1 1/2 tspn; Tandoori chicken masala 1 tblspn

Ingredients Serving: 6

Chicken leg pcs 6
Curd 250 grams
Black pepper powder 1 tspn
Salt 1/2 tspn ( all the above 4 ingredients for marination)
Onions 2
Ginger a small piece
Garlic 8-9 big flakes
Dry red chilly 1(above 4 ingredients to sauté for 5 min and make a paste)
1 1/2 tspn coriander seed
The 1/2 tspn cumin seed
1 tspn black peppercorns
4-5 green cardamom
1 small piece of cinnamon
4-5 pcs of cloves
1 tspn aniseeds(roast all these ingredients and once cooled powder them finely)
Vegetable oil 150ml
Pure ghee /clarified butter 100 ml
Everest meat masala 1 1/2 tspn
Tandoori chicken masala 1 tblspn

Instructions

Marinade the chicken leg pieces with dahi.I had 6 pieces of legs so i took 250 grams of curd, black pepper powder 1 tspn and half tspn salt.Cover the chicken and marinade for at least 30-45 mins. Now make a paste of 2 big size onions a small piece of ginger 8-9 flakes of garlic but make sure each flake is big in size (buy those moti chilke wali lasan) and I dry red chilly .
Keep the paste aside in a bowl, now roast 1 n half tblspn of akhha dhania 1 n half tblspn of jeera ,let them cool and grind along with laung, elaichi, dalchini, akhha kali mirch 1 tspn saunf and make it to a powder and keep aside in a small bowl. Now heat oil +ghee in a kadhai, add 1 tspn sugar and once it is caramelised add the onion ginger garlic paste and fry for about 8-10mins and then add the marinated chicken pieces and cook.
After again 5-7 mins add the sukha masala (dhania jeera +garam masala) 1 tspn degi mirch powder 1 n half tspn haldi, salt and 2 tablespoon of shammi kabab masala which I get it in Mumbai from Noor Mohammadi. Instead of this u all can also use 1 tblspn of meat masala+ 1 tblspn of tandoori chicken masala and cook on slow till the oil starts leaving from the gravy.now add 1 n half small cup of lukewarm water and cover it with a lid and let it further cook on very low flame for sometime till it's gets little dry .
If u quickly want d chicken to get dried up after adding water just mix 1 tspn of cornflour with water n put it in d gravy.in few seconds it's dry and a wonderful colour comes.add 1ntablesppn of desi ghee on top .i don't use coriander leaves to garnish in this preparation but if u all want u surely can .Happy cooking !!!! :

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