Name: Dhaba wala Chicken recipe by Sudip Srivastava at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Chicken - 5-6 pieces; Beaten Curd - 2 tablespoon; Cinnamon - 1 stick; Bay leaves - 2 pieces; Moti Eliachi (Black cardamom) - 2 pieces; Jeera (cumin seeds) - 1 teaspoon; Red chili powder - 1 teaspoon; Coriander powder - 2 teaspoon; Garam Masala Powder - 1.5 teaspoon; Cream (optional) - 2 tablespoon; Salt - as per taste; Oil - 2 spoon; Onion & Tomato Paste

Ingredients Serving: 4

Chicken - 5-6 pieces
Beaten Curd - 2 tablespoon
Cinnamon - 1 stick
Bay leaves - 2 pieces
Moti Eliachi (Black cardamom) - 2 pieces
Jeera (cumin seeds) - 1 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Garam Masala Powder - 1.5 teaspoon
Cream (optional) - 2 tablespoon
Salt - as per taste
Oil - 2 spoon
Onion & Tomato Paste

Instructions

Assemble all the ingredients- onion tomato masala, bay leaves, cinnamon, moti eliachi, curd and spices. Clean and wash the chicken pieces.
In a saucepan heat oil and add bay leaves, cumin seeds, cinnamon and moti elaichi to it. When they start to crackle add onion tomato masala and saute it for 3-4 minutes. When the oil starts to separate stir in the spices.
Mix well, added spices will not only release a great aroma it will also add dark red color to the gravy. Stir in the beaten curd. Adding curd will make you loose that rich red color for a while but don't worry it will come back again.
Saute on a low flame till the curd blends in the gravy and the oil separates - dark rich color returns.
Time to move in the chicken pieces. Drop and mix well until they are coated with gravy.
Add water and give it a good stir. Gravy will become liquidy, no worries.
Cover and allow it to simmer for 10-15 minutes or until chicken is tender. And you will notice that the gravy has a smooth and thick consistency.
Add one full Garlic. Cook for another 5 minutes
Eat with Rice, Roti or Naan

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