A rustic yet especially appetizing dish that is popular at dhabas on the highway is actually quite easy to make!
HIGHWAY CHICKEN CURRY
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
3 medium onions
2 tbsps oil
2 tbsps ghee
1 tsp cumin seeds
4-5 black peppercorns
2 green cardamoms
3-4 cloves
1 black cardamom
2 medium tomatoes
1½ tbsps ginger-garlic paste
1 large tomato, finely chopped
½ cup yogurt
Salt to taste
½ tsp turmeric powder
2 tsps coriander powder
½ tbsp red chilli powder
1 tsp cumin powder
½ tbsp Tata Sampann Garam Masala
1 inch ginger, cut into thin strips + for garnish
4 green chillies
¼ tsp dried fenugreek leaves (kasuri methi) powder
Fresh coriander sprig for garnish
Onion quarters to serve
Lemon wedges to serve
Green chilli to serve
Tandoori roti to serve
Method
1. Heat a pan, meanwhile, slice onions.
2. Add oil and ghee in the hot pan, add cumin seeds, black peppercorns, green cardamom, and cloves and break the black cardamom and add into the pan. Sauté till fragrant.
3. Add the sliced onions and mix well. Cook till golden brown, sautéing in between.
4. Meanwhile, roughly tomatoes and transfer into a blender jar. Blend till smooth and set aside.
5. Add ginger-garlic paste and sauté for 1-2 minutes. Add chopped tomato and pureed tomato, mix well. Cook till the tomato is pulpy.
6. Take chicken in a large bowl, add yogurt, salt, ½ tsp turmeric powder and mix well. Set aside.
7. Add ¼ cup water in the pan and mix well. Add coriander powder, red chilli powder, cumin powder and Tata Sampann Garam Masala and mix well. Add ¼ cup water and mix and cook for 2-3 minutes or till the oil is separated.
8. Add the chicken mixture and sauté for 2-3 minutes. Adjust salt, add ginger strips and slit the green chillies and add into the pan and mix well.
9. Add ¾ cup water and mix well. Cover and cook for 20 minutes.
10. Add dried fenugreek leaves powder and mix well. Cook for 1-2 minutes. Take the pan off the heat.
11. Transfer into a serving bowl, garnish with ginger strips and coriander sprig. Serve hot with onion quarters, lemon wedges, green chilli and tandoori roti.
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