How to make Dhaba style roasted chicken masala at home? Note down the simple recipe from here

Bhuna Chicken Masala is not just a dish, but a combination of tastes whose name makes the mouths of even the avid food lovers water. The aroma of this classic and very popular dish of Indian kitchen is so amazing that it doubles anyone’s appetite. The real essence of this wonderful dish lies in its thick, coated spices and the special way of cooking the chicken. The word ‘roast’ itself means roasting the spices on low flame until they release their oil and their rawness disappears completely. If you also want to make Dhaba style roasted chicken masala then from here Recipe Make a note.

Material

• Chicken: 500 grams
• Onion: 3 large
• Tomato: 2
• Curd: 3 tbsp
• Ginger-garlic paste: 1.5 tsp
• Whole spices: 1 bay leaf, 1 cinnamon stick, 3-4 green cardamoms, 1 large black cardamom, 4-5 cloves.
• Ground spices: 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, half teaspoon turmeric, half teaspoon cumin powder, 1 teaspoon garam masala and half teaspoon kasoori methi.
• Oil/Ghee: 4 tbsp
• Coriander: finely chopped

method of making

step 1

First of all, wash the chicken thoroughly and take it out in a bowl. Mix a little salt, half teaspoon turmeric, half teaspoon red chili powder and one teaspoon lemon juice in it and keep it for 20 to 30 minutes. This makes the chicken juicy and soft from inside.

Step 2
Heat oil or ghee in a heavy bottomed pan. When the oil is hot, add bay leaves, cinnamon, cardamom and cloves. When the spices become aromatic, add finely chopped onion.

Step 3
To get dhaba style taste, fry the onion till it turns golden. After this, add ginger-garlic paste and fry for 2 more minutes.

Step 4
Now add tomatoes and salt as per taste. Cook it until the tomatoes become soft. Then add coriander powder, cumin powder, turmeric and Kashmiri red chilli. Fry the spices until oil starts separating from the sides of the pan.

Step 5
Now add the marinated chicken to the pan. Increase the flame to high and fry the chicken along with the spices for 5-7 minutes while stirring continuously. After this, reduce the flame, add whipped curd and mix quickly so that the curd does not curdle.

Step 6
Cover the pan and let the chicken cook in its own juice on low flame for 15-20 minutes. Keep stirring in between. When the chicken is completely cooked and the masala thickens and coats the chicken, add garam masala, roasted kasoori methi and finely chopped green coriander and mix.

Step 7
Roasted chicken masala is ready. Serve it with roti and rice.