Step-by-Step Instructions

1. 1.Marinate the Chicken

   To the boneless chicken, add the juice of 1 lime, 1 tsp red chilli powder, 1 tsp turmeric powder, 0.5 tsp coriander powder, and 0.5 tsp amchur powder. Mix all ingredients well with your hands to ensure the chicken is evenly coated. Marinate the chicken for 20 minutes.

2. 2.Sauté Garlic and Green Chillies

   Heat 4 tablespoons of white oil in a kadai (wok) on an induction cooktop set to 1300W. Once the oil is hot, add the chopped garlic and fry for about 1 minute until it releases a fragrant aroma. Then, add the chopped green chillies and continue to fry for another 2-3 minutes.

3. 3.Cook Chicken with Ginger, Salt, and Sugar

   Add the marinated chicken to the kadai. Stir well to combine with the garlic and green chillies. Now, add the grated ginger, 1 tsp sugar, and salt to taste. Continue cooking, stirring occasionally, until the chicken starts releasing its own water.

4. 4.Add Tomato Puree and Coriander Powder

   Once the chicken has released water, add the tomato puree and the remaining 1 tsp coriander powder. Mix thoroughly. Cover the kadai with a lid and cook on low heat, allowing the chicken to simmer and cook in its own juices until fully tender and the water has mostly dried up.

5. 5.Final Touches

   Once the water has dried up and the chicken is cooked, add the remaining 0.5 tsp amchur powder. Stir well and cover the lid again, cooking on low heat for another 3-4 minutes to allow the flavors to meld. Finally, add the chopped coriander leaves and give it a final stir.

6. 6.Serve Dhaba Style Chatpata Chicken

   Your Dhaba Style Chatpata Chicken Masala Fry is now ready. Serve hot on a plate and enjoy this delicious, tangy, and spicy dish as a starter or with your favorite bread.