Dhaba Style Chicken Curry

Step 1: Marinate the Chicken

In a large bowl, combine the chicken with all the ingredients listed under 'For the Marinade'. Mix thoroughly to ensure each piece is well-coated. Cover and let it rest for 30 minutes.

Step 2: Prepare the Masala Paste

In a small bowl, combine sesame seeds, cashews, and broken Kashmiri dry red chillies. Pour 1/4 cup of lukewarm water over them and let them soak for 15 minutes.

Step 3: Blend the Paste

Transfer the soaked spices to a blending jar. Add garlic cloves, ginger pieces, and another 1/4 cup of water. Blend to a smooth paste.

Step 4: Prepare Crushed Spices

In a mortar and pestle, add black cardamom, green cardamom, cinnamon, cloves, and black peppercorns. Crush them together into a coarse powder.

Step 5: Sauté Aromatics

Heat oil in a pan. Add bay leaves, the crushed whole spices, and cumin seeds. Sauté for a few seconds until they become aromatic.

Step 6: Fry the Onions

Add the sliced onions to the pan. Stir fry for 3 minutes, then continue to cook, stirring occasionally, until the onions turn golden brown.

Step 7: Cook the Chicken

Add the marinated chicken to the pan with the fried onions. Keep turning and mixing for 3-4 minutes on medium heat.

Step 8: Add Masala Paste

Add the blended masala paste to the chicken. Mix well to combine all the ingredients.

Step 9: First Simmer

Cover the pan with a lid and cook for 20 minutes on a medium flame, allowing the chicken to cook through.

Step 10: Add Final Spices

After 20 minutes, remove the lid. Add garam masala and salt to taste. Stir well to combine.

Step 11: Final Cook

Cover the pan again and cook for another 10 minutes on a medium-high flame until the oil separates from the gravy.

Step 12: Garnish and Serve

Turn off the flame. Garnish with fresh coriander leaves and mix gently. The Dhaba Style Chicken Curry is ready.

• Frying onions until golden brown is crucial for the color and flavor of the gravy.

• Soaking the dry spices in warm water helps in making a smooth paste.

• Marinating the chicken for at least 30 minutes makes it tender and flavorful.