Dhaba style chicken curry

Total Time

981

Assemble all the ingredients- onion tomato masala, bay leaves, cinnamon, moti eliachi, curd, and spices. Clean and wash the chicken pieces.
In a saucepan heat oil and add bay leaves, cumin seeds, cinnamon, and moti elaichi to it. When they start to crackle add onion tomato masala and saute it for 3-4 minutes. When the oil starts to separate stir in the spices.
Mix well, added spices will not only release a great aroma it will also add dark red color to the gravy. Stir in the beaten curd. Adding curd will make you lose that rich red color for a while but don't worry it will come back again. Saute on a low flame till the curd blends in the gravy and the oil separate - dark rich color returns.
Time to move in the chicken pieces. Drop and mix well until they are coated with gravy.
Add water and give it a good stir. Gravy will become liquidy, no worries.
Cover and allow it to simmer for 10-15 minutes or until chicken is tender. And you will notice that the gravy has a smooth and thick consistency.
Garnish with chopped cilantro leaves and
Serve with hot naan or on a bed of boiled rice.

Per serves

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