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April 23, 2020

Dhaba style chicken🍗🍗

Another Thursday and here I am with another blog. But before the, I really hope you guys are safe and are staying at home.
Today's recepie is our first non veg recepie post--- chicken in Dhaba style .
Now talking about dhaba style chicken my memory of having it are all associated with all the road trips with my family to our hometown. I am already in love with roadtrips and having meals And breaks at dhabas makes it more memorable and amazing.
I mean travelling by road and them finally stopping  at a dhaba to have our meal  isn't it amazing .I personally love dhaba style food, they are all spicy and full of flavours. Also we are going to share a lot of dhaba style food recepie on our blog so make sure you click that follow button, so that you will be notified everytime we put a blog.

 Coming back to our recepie, here I am going to share 2 recepies for dhaba style chicken, but before they let's know about the dish a bit.
KNOW ABOUT THE DISH:--

  • It's a quick, yum recepie with a thick onion and tomato gravy.
  • This dish is full of flavours.
  • Also there is no hard and fast rule for any recepie posted on our blog . I am sharing the way I prepare it .
  • It's a bit spicy and is served in a very desi way. 
  • Obviously this recepie is not a healthy recepie as it is full of spices and a lot of fat , but this could be one of your cheat meals.
  • This recepie would be perfect for your lunch.
  • You can serve it with some nan or chappatis or rice or pulao.
INGREDIENTS:--
(THIS WILL EASILY SERVE 4 PEOPLE)
  • Cumin seeds--1tablespoon
  • Asafoetida--1teaspoon
  • Bay leaf---2
  • Cloves---3-4
  • Green cardamom--3-4
  • Black cardomon--1
  • Cinnamon--2inch
  • Black peppercorns--5-6
  • Mace--2peices
  • Cooking oil--4tablespoon
  • Ghee---2tablespoon 
  • Chicken--1/2 kg(skinless, clean and cut into peices)
  • Onion--2large onion finely sliced
  • Tomatoes--2large finely chopped
  • Ckicken masala---4tablespoon
  • Salt--according to taste
  • Sugar-1/2 teaspoon
  • Red chilli powder--1tablespoon 
  • Cumin powder--1tablespoon
  • Corriander powder--1tablespoon
  • Turmeric powder--1tablespoon
  • Green chillies--3 slit from the middle
  • Ginger garlic paste--1tablespoon
  • Ginger Julien--1inch
  • Garam masala powder--1tablespoon
  • Corriander leaves-- handfull finely chopped
PROCESS:---
  1. Heat 4 tablespoon of cooking oil in a kadhai, I personally prefer mustard oil as it enhances the taste of desi food.
  2. Put, 1teaspoon of asafoetida, 1tablespoon of cumin seeds,2 bay leaves, 3cloves, 3green cardomom, 1black cardomom, cinnamon, 5-6 black peppercorn, and mace. Fry them for 1/2 a second.
  3. Add 3 green chillies slit from the middle, fry them for 1 second and then add sliced onion and fry them by covering the lid.
  4. When the onions turn pink or transparrent (it will take 5-10 minutes )add 1tablespoon of ginger-garlic paste. Fry them for 2 minutes and then add the  chicken and fry them with the onions. 
  5. Fry the chicken by covering the lid. Make sure you cook the chicken at medium heat. The key to dhaba style chicken is cooking the chicken in its own juices and at medium flame. 
  6. After frying it for 10 minutes add all the powdered spices i.e. 1tablespoon of turmeric powder, salt according to taste , 1tablespoon of Corriander powder, 1tablespoon of cumin powder, 1tablespoon of garam masala,  1 tablespoon of red chilli powder and fry them well  for another 10minutes.
  7. After 10 minutes of frying add 3-4 tablespoon of chicken masala powder, sugar and finely chopped tomatoes to it. Fry it until the tomatoes get mussy  and oil start seprating. If the masala start sticking at the bottom keep adding 1/4th cup of water to it.
  8. If you don't have chicken masala at your place or if you are not getting it due to the lockdown you can check the bottom part for preparing your own chicken masala.
  9. Check the chicken if it's cooked nicely by cutting a part from any peice of chicken, if it's cooked nicely it will be easy to cut.
  10. Add 1/2 cup of water and boil it for 3-4mintues. Add the chopped Corriander leaves on top.
  11. Switch off the flame and pour 1tableapoon of ghee on top of it and cover the lid for 5-10 minutes .
  12. Adding ghee will enhance the flavours of chicken and leaving it for 10 minutes will help the chicken to soak all the flavours and get set.
  13. Serve it hot with rice ,chappatis or some nan.
Now the second style of cooking the dhaba style chicken is to add smokey flavour to it. As most of the traditional dhaba used to cook on mitti Ka chullah the chicken automatically get that smokey flavour and that add another star in the taste of chicken . So for that chicken we just need a 2extra ingredients:--
1st is a small bowl that can get into the kadhai and 2nd one is a piece of charcoal.
PROCESS:---
  • You have to cook the chicken in the same way as discribed above. 
  • The only step you need to skip is adding the ghee on top of the chicken , we will add the flavour of ghee but in a different way.
  • Put the bowl in between the kadhai filed with chicken and on the other flame put a peice of charcoal on heat.
  • When the charcoal start producing smoke. Pick it up carefully using a tong and place it in the bowl which is placed in between the kadhai.
  • Add 2tablespoon of ghee and instantly cover the lid. 
  • Remove the lid after 10mintues.
  • Garnish it with some Corriander leaves and ginger juliens. And serve it hot.
HOMEMADE CHICKEN MASALA:--
  • Heat a pan
  • Add 2 tablespoon of cumin seeds
  •  12-15cloves
  •  2 teaspoon of fennel seeds
  • 2black cardmoms
  •  4tablespoon of Corriander seeds
  • 1tablespoon of black peeper
  • 5-6 bay leaves 
  • small piece of mace
  •  1nutmeg
  •  10green cardomoms
  •  16 red chillies a
  • handfull of cashews
  • Dry roast all the ingredients at medium flame for 5 minutes.
  • Switch off the flame and let the spices cool a bit.
  • Using a grinder, grind all the spices into powder form.
  • Add 1tablespoon of white salt and mix it will and wallah your homemade chicken masala is ready.
  • Keep it in a air tight container at a cool dry place.
Hope you all are liking our recepies and you will love this one too. Follow us for more such recepies, comment down below what other recepies you want us to post. Also follow us on our instagram page foodfolio6416 as we post some videos of recepies there too. Share the picture if you try your hands on it.
Keep cooking 
Foodfolio♥️♥️

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