Chicken Curry Recipe. Chicken Masala Recipe. Dhaba Style Chicken. Homemade chicken Curry Recipe.

Properly clean your chicken in a running water and keep it in a large bowl.

Add 1tsp each of salt, chilli and turmeric powder and ginger-garlic paste.

Mix all the above ingredients and let it marinade for 20-25 minutes.

Now in a pressure cooker add 1tsp of any oil you prefer and wait for the smoke to be seen.

Chop 5-6 onions. Onions can be roughly chopped.

In a same pressure cooker, once the oil is hot add your onions.

Toss for few minutes.

Add salt as per taste.

Again on high flame toss for few more seconds.

Add half cup of water to it. Water must be little lower than the onions and not fully imersed.

Let it whistle twice and switch off the flame. Don't overcook your onions as this may spoil the taste.

Now open the pressure cooker lid and drain out the onions. Remember not to throw the left over water from the onion. Later this would work as a stock.

Separate all the onions in a separate dish and let the stock stay in the cooker. We'll use it later.

In a heavy bottom pan/kadai with 2-3 tsp of oil, add all the below spices.

Let the spices crackle and become golden.

Once done, it's time to add your boiled onions.

Add all the onions to the oil and spices. Remember you need to keep your stove flame high during this time. Stir for few minutes.

Then add 1tsp of ginger-garlic paste.

Add the below grounded masalas. ( 1tsp cumin, 1tsp coriander, pinch of turmeric and salt ) You can avoid chilli powder since you've already used it during marination. I personally like more hot so I add it twice.

Add all the above ingredients and add 1tsp of ginger-garlic paste.

1-2tsp of any chicken masala available at home. Even if you don't have any it should be fine. But in that case you need to increase the amount of cummin and coriander powder. Maybe 1tsp extra of each.

Mix all the masalas well and cover the lid till for 2-3minutes.

Stir and you'll notice that your masals are mixed well with the onions. Put you flame on medium,

Now, it's time to add your marinated chicken into the masalas.

Mix well and cover the lid for 10 minutes stirring in between. Put your flame on medium flame.

You'll observe lot of water oozing out of the chicken that's where you understand that you are going to have a lovely chicken curry. If your chicken is soft and it's still watery put your flame on high and keep stirring in between. Don't stir too much to break the pieces.

Once you start noticing that your chicken is drying and there's aroma everywhere.

                                      

It's time to add your leftover onion stock now.

Stir again.

At this point if you need more gravy then add water to the curry and let it boil. If not you are almost done.

Add half tsp of garam masala to the curry.

Bring it to boil and you are ready wit lovely and super yummy chicken curry.

Serve Hot :-)