Recipe for celebrity chef Ranveer Brar's Dhaba style chicken
Paired best with mirchi roti (spiced flatbreads), this gravy recipe is a blend of spices and flavours
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
For chicken masala
5-6 black cardamom
12-15 green cardamom
2 tbsp coriander seeds
1 piece of mace
1 tsp black pepper corn
1 tsp cumin seeds
2-3 cloves
¼ tsp salt
For marinating chicken
750 gm chicken (with bone) cut in big pieces
1 ½ inch ginger
5 garlic clove
2-3 green chillies
1 tbsp oil
½ tsp salt
For tempering
1 tbsp oil
1 tsp cumin
1 black cardamom
4-5 medium onions, chopped
1 tsp turmeric powder
1 tbsp Degi red chilli powder
1 tsp coriander powder
Marinated chicken
3 fresh tomatoes, pureed
Water as required
2 tbsp prepared chicken masala
For Mirchi Roti
2 balls of whole wheat dough (Check the phulka guide from Food)
1 tsp chilli flakes
1 tbsp oil
1 tbsp mint leaves, chopped
For garnish
1 sprig fresh coriander
For chicken masala
- In a pan, add black cardamom, green cardamom, coriander seeds, mace, black peppercorns, cumin seeds, cloves and salt dry roast on low flame until the spices release aroma oils.
- Transfer it into a coffee grinder and grind into a fine powder. Keep it aside for later use.
For marinating chicken
- Using a mortar and pestle, add ginger, garlic, green chilli, salt, oil and make a smooth paste out of it.
- In a bowl, add chicken and prepared ginger-garlic paste, coat it well. Keep aside for 10 to 15 minutes.
For tempering
- Heat oil in a heavy bottom pot, add cumin seeds, black cardamom and sauté well.
- Add onion and saute for 5 minutes until translucent.
- Add turmeric powder, degi red chilli powder, coriander powder and saute for 2 to 4 minutes.
- Add marinated chicken and mix everything well.
- Add tomato puree, water as required and cook for atleast 15 to 20 minutes on a medium flame.
- Add prepared chicken masala and mix well.
- Garnish it with coriander sprig and serve hot with mirchi roti.
For Mirchi Roti
- Take a lemon size ball dough and dust with wheat flour.
- Roll out gently to medium thickness.
- Sprinkle chilli flakes and spread uniformly making sure well combined.
- Fold it into an envelope shape and start rolling.
- On the other side spread fresh mint leaves and press it gently.
- Now on a hot tawa or cast iron pan, place the rolled roti and cook for a minute.
- Flip again once or twice till both the sides are cooked properly.
Plate the chicken and rotis. Serve hot and enjoy!