Try to Make this Dhamakedar Chicken Curry Recipe

In a simple, rustic Indian chicken curry, marinated bone-in meat lends deep flavor. Using bone-in chicken extends a better and richer flavor that’s in keeping with how this dish was traditionally made, along with aromatic spices. This dish is intensely flavorful and fiery because of its heavy use of spices, including turmeric, coriander, cumin, and cinnamon. Serve it over white rice, bhakris (a type of unleavened rice bread), regular bread, rotis, or naan. Rest assured your guests are going home with full stomachs and a smile on their faces!

Ingredients to make a Dhamakedar Chicken Curry Recipe

• Chicken: 2-inch pieces of bone-in chicken. A typical Indian curry uses the entire bird (thighs, Chicken breasts, and Chicken drumsticks).
• Ground ginger and garlic in equal parts with a little water to make ginger garlic paste. Fresh is better, but you can use store-bought if you’re short on time
• Acidity in lime juice tenderizes meat Mustard Oil is key to dhaba’s signature flavor. Adds a smokiness and a more pungent flavour.
• Cumin, cloves, cardamom, cinnamon, and bay leaf are whole spices. You can skip them if you don’t have them, but we recommend using them for that burst of flavour
• Combined with onions, ginger and garlic are ground. You can substitute 1.5 tablespoons of ginger garlic paste from a store or make your own
• Gravy is primarily composed of onions, which add flavor, density, and thickness to the gravy
• Use green chillies to add Heat and flavour. You can substitute serrano peppers for Indian green chillies if you do not have any
• Garam Masala, Red Chilli Powder, Turmeric Powder, and Coriander Powder are ground spices. The best way to preserve the aroma and flavor of homemade garam masala is to add it towards the middle or end of the cooking process
• To temper and add a layer of flavour use Ghee, ginger, and green chillies.

Procedure to make a Dhamakedar Chicken Curry Recipe

1. Marinate chicken in ginger garlic paste, lime juice, and salt. The acid tenderizes the meat as well as adds flavor from within
2. Ginger, garlic, green chillies, and onions should be ground into a paste with a little water. Make the curry using this as a base.
3. For maximum flavor, pound spices roughly with a mortar and pestle
4. To temper them, saute them in hot oil
5. Onion paste should be browned in oil that has been tempered with spices. During this slow cooking process, the onion paste is sauteed on a low flame till it turns golden brown. When the surface and sides of the food are coated with oil, it is cooked through and no longer raw
6. In a saucepan, simmer tomatoes and spices until the tomatoes become pulpy and soft
7. In the onion-tomato mixture, roast the chicken along with garam masala, tossing it for a few minutes until the gravy coats the pieces Cook tomatoes and spices for a few minutes until the tomatoes become pulpy
8. The pressure cooker should be set for 15 minutes. The first whistle should be blown in a traditional pressure cooker. Thereafter, cook at low heat. Turn off the flame after two more whistles. Let the pressure naturally release. Alternatively, Use an instant pot to make the chicken curry by pressing the high button for 8 minutes.
9. In a pan of butter and ghee, temper ginger juliennes and slit green chillies. An extra layer of flavour with a nice hint of added ginger to this dish.
10. Pour the tempering over the chicken curry and serve. Add some chopped coriander for Freshness and flavour.

How to order chicken online?

For this recipe buy farm fresh chicken from our store or check for online raw chicken delivery near me.

SERVE YOUR DELICIOUS DHAMAKEDAR CHICKEN CURRY!