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Wednesday, June 17, 2020

Dhaba Style Aloo Chicken

Although every vegetable can be cooked in several manners but chicken is one ingredient which can be cooked in innumerable ways. Even chicken with gravy can be cooked in a variety of ways. Today we are cooking chicken gravy with potatoes. Potatoes add thickness and a smooth texture to any gravy. So when we add potatoes to chicken gravy, the result is a creamy gravy which lingers on your lips and is impossible to resist. The potatoes will also adapt well with the taste of chicken. 

This recipe is very simple to make and is quick too. You can make it when you are in the mood of eating a tasteful, spicy and wholesome meal in jiffy. 

We need:

  1. Full chicken curry cut, washed- 650-700 grams

  2. Onions- 3 large size

  3. Potatoes- 2 large, sliced into four pieces each

  4. Tomatoes- 4 large

  5. Green chillis- 4-6

  6. Garlic Cloves- 6-8

  7. Ginger- 1 inch piece

  8. Salt- to taste

  9. Degi mirch- 1 teaspoon

  10. Garam masala- Half teaspoon

  11. Cloves- 4

  12. Green cardamom (elaichi)- 2

  13. Cinnamon stick- 1 and a half inch

  14. Turmeric powder (haldi)- 1 teaspoon

  15. Mustard oil- 1 ladle full

  16. Desi ghee- 2 tsp


  1. Make a paste of the garlic pods and green chillis, adding a few drops of water if necessary.

  2. Crush the onions in a mixer.

  3. Make a puree of tomatoes and ginger.

Lets begin:

  1. On flame, heat the cooker and then when it's hot add mustard oil.

  2. When the mustard oil starts sizzling, add cloves, green cardamom, cinnamon. Then stir it for sometime.

  3. Add the paste of garlic and green chilli.

  4. When the paste in the cooker turns pink, add the crushed onions.

  5. Stir it for some time.

  6. When the onions turn a tender brown, add the puree of tomatoes and ginger to it.

  7. Without waiting, add turmeric powder and salt. Stir it for sometime.

  8. When the water dries up, add 1-2 teaspoons of water. 

  9. Add the washed chicken pieces and cook it for 10-15 minutes, stirring occasionally, so that the masala doesn’t stick to the bottom of the pan. If it sticks, do not worry, add a sprinkle of water and stir well. Keep on repeating this process till the masala starts clinging well to the chicken pieces, coating it very well.

  10. Add 300 mL of water and sliced potatoes.

  11. Then place the lid on the cooker and turn the flame to full.

  12. Let it cook in steam, turn off the flame immediately upon the first whistle.

  13. Let it sit and let the steam escape naturally. Then open the lid.

  14. In another small frying pan, heat up desi ghee. When the ghee is hot, add one teaspoon of degi mirch.

  15. Pour this hot mixture upon the cooked chicken in the cooker.

  16. Your delicious dish is ready to be served. 

Serve this dish hot and steaming with rice or naan, and let your heart fill with pride when you see your family smacking their lips and licking their fingers while they eat.


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