DHABA CHICKEN GRAVY RECIPE | TARI WALA CHICKEN CURRY RECIPE

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

Grate the onions and cut & slit the green chillies.

Cut the red chillies into two and rough chop the coriander leaves.

Dry roast the Kasuri Methi and then crush it once cooled.

Add all the spice powders in a bowl and add around 6 tbsp water. Mix it well and keep it aside.

Heat the oil in a wok/kadhai and then add the cumin seeds. Once it splutters, add the slit green chillies & the dried red chillies and give a mix.

Add the grated onion and fry on medium heat for 4-5 mins.

Add the ginger garlic paste, mix & continue to fry on medium to low heat for 2-3 mins till the colour of the paste starts turning brown.

Add the chopped coriander leaves, mix and fry for a minute on low heat.

Add the Spice mix and fry on low to medium heat for around 2 mins till oil separates.

Add the chicken pieces and fry on high heat for a minute. Add salt, give a mix and continue to fry on medium heat for 3-4 mins. Add the Kashmiri Chilli Powder, give a mix and fry on medium heat for 1 minute.

Add the readymade Tomato purée, give a mix and fry on medium heat for around 2-3 mins till oil separates.

Add 250 ml water, give a mix and cover & cook on low heat for 20 mins till chicken is tender and oil separates.

Add roasted Kasuri Methi and mix & simmer on low heat for 2-3 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens