Ingredients for Dabba Style Chicken Masala Recipe

For Marinating

1 kg Chicken

1/2Cup Curd

1Tbsp Ginger Garlic Powder

2Tsp Coriander Powder

1/4thTsp Turmeric Powder

1Tsp Salt

1Tsp Kashmiri Red Chilli Powder

For Gravy

3-4Tbsp Oil

2 Bay Leaves

2 Pcs Cinnamon

4 Cloves

4 Green Cardamom

1Tbsp Chopped Garlic

2 Chopped Onions

3-4 Slit Green Chillies

1 1/2Tsp Kashmiri Red Chilli Powder

Puree of 2 Tomatoes

2Tsp Coriander Seeds

1Tsp Cumin

7-8 Almonds

1Tsp Poppy Seeds

1/2Tsp Fennel Seeds

8-10 Black Pepper Corns

1Tsp Dried Fenugreek Leaves

1Tsp Garam Masala Powder

1/2 Cup Water

Steps for Dabba Style Chicken Masala Recipe

1. Marinate the chicken with Curd, Ginger Garlic Powder, Coriander Powder, Turmeric Powder, Salt and Kashmiri Red Chilli Powder. Mix everything well and keep it aside for 30 to 60 minutes. The longer the marination, the better is the taste.

2. Meanwhile we have heated Oil in the pan, put Bay Leaves, Cinnamon, Cloves, Green Cardamom and Chopped Garlic saut� it for 10 seconds.

3. Add Chopped Onions and 3-4 Slit Green Chillies, again saut� it until they are soft and have turned a golden brown colour.

4. Add Kashmiri Red Chilli Powder while keeping the flame low and saut� for 10- 20 seconds (no need to add salt as it was added while marinating the chicken).

5. Add Tomato puree (2 Tomatoes), keep the flame high and let it boil. Later cover it with lid and let it cook for 10 minutes on the low flame.

6. Take Coriander Seeds, Cumin, Almonds, Poppy Seeds, Fennel Seeds and Black Pepper Corns. Dry roast all the above spices for a minute and grind it into a powder. Now add Dried Fenugreek Leaves and Garam Masala Powder.

7. After 10 minutes check the mixture, whether the tomatoes are cooked well. Add marinated Chicken to it and mix well (Please do not increase the flame while mixing so that the curd does not curdle).

8. Now increase the flame and saut� the chicken for 2 to 3 minutes. Cover and cook for 10 to 15 minutes until the chicken is tender. Keep checking the chicken occasionally so that it does not stick to the pan.

9. Once the oil starts to separate add half cup water and grinded spices (important ingredient to enhance the flavour of the gravy). Mix everything well and let it cook for 5 to 6 minutes. Do not overcook after adding the grinded spices.

10. After 5 minutes check the consistency of the gravy, it should neither be too thick nor watery.

11. Garnish with few coriander leaves and off the flame.

12. Serve tasty and spicy Dabba Style Chicken Masala with Butter Naan and Tandoori Roti.