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Puran Singh Chicken Curry(Dhabha Chicken Curry)
Puran Singh Chicken Curry(Dhabha Chicken Curry)

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We hope you got insight from reading it, now let’s go back to puran singh chicken curry(dhabha chicken curry) recipe. You can have puran singh chicken curry(dhabha chicken curry) using 29 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Puran Singh Chicken Curry(Dhabha Chicken Curry):
  1. Prepare 800 gm Organic Chicken skinless curry cut
  2. Use 2 medium sized onions
  3. Provide 400 gm pureed tomato can
  4. You need Dry Spice Powder
  5. Provide 1.5 tbsp 》》Chicken Curry Masala
  6. Take 》》1.5 tsp coriander powder
  7. Get 》》1.5 tbsp Kashmiri Red Chilli
  8. Prepare 1 tsp 》》Turmeric Powder
  9. Provide 》》Salt as required
  10. Get 》》1 tbsp chickpea flour(besan)
  11. Provide 2 tbsp Ghee
  12. Use 1 tbsp cooking oil(Grapeseed/Canola)
  13. Use 1 tsp normal Red chilli powder
  14. Provide 1 cup strained yoghurt
  15. Use Dry whole spices
  16. Prepare 》》6 green Cardamom
  17. Provide stick 》》1 cinnamon
  18. You need cloves 》》4
  19. Use 6 black peppers
  20. Get 》》1 large cardamon black
  21. Prepare 》》1 tsp cumin
  22. Use leaves 》》2 bay
  23. Take Marinate
  24. Provide 》》 2 tsp kashmiri chilli or Paprika
  25. Take 》》 1 tsp Salt
  26. Take 》》 1 tbsp ginger garlic
  27. Get Smoking
  28. Take 》》1 bbq charcoal piece or cube
  29. Take 》》 1 tbsp ghee
Steps to make Puran Singh Chicken Curry(Dhabha Chicken Curry):
  1. Brine Chicken(optional but for succulent curry you should. Worth it). Brine the chicken in water, vinegar and salt. Minimum brine time..5 hours.
  2. Wash the chicken off Brine and marinate with salt kashmiri red chilli or mild paprica and one lemon. Heat a piece of charcoal (optional) and pour some ghee over it and cover the marinated chicken for atleast an hour.(This would smoke infused ur curry and trust me it's worth it).
  3. Now take a thick bottomed large pan and add the dry spices for roasting on low heat. Once these dry spices smoke add the ghee and let these spices sizzle. Add oil after that and add chopped onions to the pan. The idea here is to cook onions to their caramelisation.
  4. After 20 minutes of cooking onions add ginger garlic paste and then cook again for 5 minutes till the time oil seperates. I added 2 green chillies(optional).
  5. Once thats done I added the turmeric and cooked it till the raw smell of turmeric goes away. Then I add the strained yoghurt and cook it well. You have to cook it till your gravy doesnt smell of yoghurt and it's colour changes to brownish.
  6. I ve blended one whole can of tomatoes. And added to the mix. Again cook it really well. It took me 23 minutes to cook. Covered uncovered. But keep moving the paste in the pan. You should see the oil separate from the mixture.
  7. Once the tomatoes cook add marinated chicken and cook it at high flame till chicken colour changes. Next add the spice powder mix and lower the flame. Keep moving the chicken so that the spice mix gets evenly distributed. I also added some chopped coriander leaves and mixed the contents nicely.
  8. Now add water to the pan. Chicken should only slightly dunk in the water. Cover the pan and cook for total 25 minutes moving the chicken occasionaly. At the end of 25 minutes I added fenugreek leaves, some cooking cream and some butter. Cook for another 5 minutes.
  9. Garnish with Coriander leaves and serve with rice or bread.

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