Step-by-step guide for Punjabi Dhaba Style Chicken Curry

Ingredients:

• 1 kg chicken, cut into pieces
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• 1/2 cup yogurt
• Salt to taste
• Oil or ghee for cooking
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil or ghee in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the masala.
5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
6. Add chicken pieces to the masala and mix until they are well coated.
7. Cook the chicken for about 5-7 minutes until it changes color.
8. Whisk the yogurt well and add it to the chicken. Mix thoroughly.
9. Cover the pan with a lid and cook on low heat until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
10. Once the chicken is cooked, sprinkle garam masala powder and mix well. Adjust seasoning if needed.
11. Garnish with fresh coriander leaves.

Your Punjabi Dhaba Style Chicken Curry is ready to be served hot with rice, naan, or roti. Enjoy!