Скачать с ютуб CHICKEN GRAVY RECIPE DHABA STYLE | DHABA STYLE MASALA CHICKEN BY SPICEFEAST в хорошем качестве

CHICKEN GRAVY RECIPE DHABA STYLE | DHABA STYLE MASALA CHICKEN BY SPICEFEAST

#chickengravyrecipe #masalachickenrecipe #spicefeast Chicken Gravy Recipe Dhaba Style | Dhaba Style Masala Chicken By SpiceFeast | Dhaba Chicken Gravy Recipe | Tari Wala Chicken Curry Recipe | Dhaba Style Chicken Curry | Chicken Gravy Recipe | Restaurant Style Chicken Gravy | Chicken Recipe Ingredients: Chicken (Curry Cut, Large Pieces): 800 grams Whole Spices for Tempering: 2 Bay leaves (halved) 4 Green cardamom pods 3 Black cardamom pods 4-5 Cloves 2 small pieces of Cinnamon 1 Mace 1 Star anise 10 Black peppercorns 1 teaspoon Cumin seeds Yogurt and Spice Mixture: 200 ml plain yogurt, whisked 1/2 teaspoon Turmeric powder 1 teaspoon Red chili powder 1 teaspoon Kashmiri chili powder 1 tablespoon Coriander powder 1/2 tablespoon Salt Ground Spices: 1/2 teaspoon Garam masala powder Additional Ingredients: 2 large Onions, thinly sliced (200 grams) 2 teaspoons Ginger-garlic paste 1 tablespoon Chilli paste 4-5 tablespoons Oil 1/2 tablespoon Salt 1/3 cup Fresh coriander leaves, chopped 1/2 cup Tomato puree (120 ml) 2 tablespoons Fresh cream 250 ml Water Preparation Steps: Thinly slice the onions and chop fresh coriander leaves. In a bowl, whisk the yogurt and mix in turmeric, salt, red chili powder, Kashmiri chili powder, and coriander powder. Set this mixture aside. Cooking Instructions: Tempering the Oil: Heat oil in a deep pan or kadhai. Add the whole spices (bay leaves, green and black cardamom, cloves, cinnamon, mace, star anise, peppercorns, and cumin seeds) and fry for about 30-40 seconds until fragrant. Cooking the Onions: Add sliced onions to the pan with 1/2 tablespoon of salt. Fry over medium-high heat for 10-12 minutes until the onions become golden brown. Adding Ginger-Garlic and Chilli Paste: Mix in the ginger-garlic paste and chilli paste. Sauté on low heat for 2-3 minutes until the raw aroma disappears. Incorporating Tomato Puree: Add the tomato puree and cook for 5-6 minutes until the oil separates from the masala. Mixing in Yogurt-Spice Blend: Turn off the heat and allow the mixture to cool slightly. Stir in the yogurt-spice mixture, then return the pan to low heat. Cook for 3-4 minutes until the oil separates again. Cooking Chicken: Add the chicken pieces and sprinkle with garam masala powder. Stir-fry on high heat for 7-8 minutes until the chicken is well coated and the oil separates from the masala. Simmering the Curry: Pour in 250 ml of water. Cover the pan and cook on low heat for about 20 minutes or until the chicken is tender and cooked through. Adding Fresh Cream: Stir in 2 tablespoons of fresh cream and simmer for an additional 2-3 minutes. Garnishing and Serving: Garnish the dish with chopped coriander leaves. Serve hot with roti, naan, or rice. -timestamps- 00:00 - Introduction 00:35 - Spice Mixture 01:22 - Frying Onions 01:55 - Tomato Puree 02:20 - Cooking the Chicken 03:20 - Final Touches and Serving #DhabaStyleMasalaChicken #ChickenGravyRecipe #ChickenCurryRecipe #DhabaChickenCurry #IndianChickenCurry #ChickenMasalaCurry #ChickenRecipe #DhabaStyleChicken #RestaurantStyleChickenCurry #SpiceFeastt #SpiceFeasttRecipes #SpiceFeastChickenCurry