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Chicken kati roll | Chicken Frankie | chicken wrap

Dhaba Style Chicken Gravy

Dhaba foods are really yummy and delicious in my opinion. whenever we go for treats within my team we prefer nearby dhabas as they are economical as well as tasty when it comes to food for a group of people above 15 or so. Here is one recipe in the very own dhaba style and is the yummiest chicken gravy i have tried till date.

I was home alone and had all the time in the world to try out a new recipe with chicken and just did my own research and made this dish - thanks to google. Please do try out this recipe and share your valuable feedback. Happy Cooking !!! 😊😊😊


500 gms of chicken, with bones
1 tbsp cooking oil
1 large tomato, finely chopped
1 tsp red chili powder
1/2 tsp turmeric powder
salt to taste
1 to 1.5 cups of water based on desired consisteny

For garam masala grinding:

4 cloves
2 cardamom
1 big bay leaf
1 inch cinnamon
1 tsp black pepper corns
1 tsp cumin seeds

For onion paste grinding:

1 large onion, roughly chopped
6 garlic cloves
2 inch ginger piece
1 green chili
little bit of water

For chicken marination:

Juice from half a lemon
1/2 a tsp salt
1 tbsp ginger garlic paste

For tempering:

1 tsp ghee
1 tsp cumin seeds
1 inch ginger, finely chopped
2 green chilies, slit


Clean and wash the chicken pieces. To this add ginger-garlic paste.

Add salt.

Add lemon juice.

Mix thoroughly and let it sit for half hour in fridge.

In a mixer, roughly blend cinnamon, bay leaf, cumin seeds, black pepper corns, cardamon and keep it aside.

In a mixer, add onions, green chili, ginger and garlic.

Add little water and grind it to a smooth paste.

Heat a heavy bottomed pan or pressure cooker with oil.

Once oil is warm enough, add coarsely ground garam masala powder and saute till aromatic.

Then add ground onion paste and saute till it turns light brown.

To this add, chopped tomatoes, salt, turmeric powder, red chilli powder.

Cook until tomatoes get mushy and start releasing oil.

At this stage, add chicken pieces marinated in ginger garlic paste and lime juice.

Cook for about 3 minutes on medium flame just to make sure the pieces get coated well with the masala.

Add 1 cup of water and let it cook for about 3 whistles on medium flame.

Tip: If cooking in a pot, then cover it with a lid and cook on medium flame for about 25 minutes and add 1.5 cups of water instead of 1 cup.

Let the pressure settle down by itself. You can see the chicken is well cooked and the oil has released from the sides of the pan - doesn't it drool worthy and yummy ?!! :)

Add tadka/tempering made with ghee, cumin seeds, ginger pieces and slit green chilies.

Finally add chopped coriander leaves and the dish is ready to serve. You can further simmer down until desired consistency is reached.

Server the dhaba style chicken gravy with roti or rice and enjoy.

I bet you will keep making it again and again if you try this recipe once!


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