Dhaba Style Chicken Curry

Marinate the Chicken:

• In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. 
• Mix well until the chicken pieces are evenly coated with the marinade. 
• Cover the bowl and refrigerate for at least 1-2 hours, or overnight for best results. 

Prepare the Curry:

• Heat oil or ghee in a heavy-bottomed pan or kadhai over medium heat. 
• Add cumin seeds and allow them to splutter.
• Add the finely chopped onions and sauté until golden brown and browned.
• Stir in the ginger-garlic paste and slit green chilies, and cook for a couple of minutes until fragrant. 
• Add the tomato puree and cook until the oil starts to separate from the masala. 
• Now, add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Mix well to combine. 
• Add the marinated chicken pieces along with any remaining marinade to the pan. Stir to coat the chicken in the masala. 
• Cover the pan and simmer the chicken curry over low heat for 20-25 minutes, stirring occasionally, or until the chicken is cooked through and tender. If the curry becomes too dry, add a splash of water as needed. 
• Once the chicken is cooked, garnish the curry with freshly chopped cilantro leaves.

Serve:

• Serve the Dhaba Style Chicken Curry hot with steamed rice, naan, or roti. 

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