ダバスタイル・チキンカレー | スパイシーで奥深い味わい | 本格チキンカレーレシピ

#ChickenCurry #ChickenCurryRecipe #ChickenRecipe #ChickenRecipes #IndianChickenRecipe #EasyChickenRecipe #ChickenMasala #DhabaStyleChicken #RestaurantStyleChicken #HomemadeChicken #SpicyChicken #DinnerRecipe #NonVegRecipes #IndianFood #Foodie #Cooking #EasyRecipes #CookWithLubna 🍗 Servings Serves: 3–4 people With ½ kg (500 g) chicken, this recipe makes approximately 3–4 servings, depending on the portion size and what you serve it with. For Chicken Curry: Chicken – ½ kg (500 g) Oil – ½ cup (120 ml) Onion – 1 large (80–90 g), thinly sliced Ginger-Garlic Paste – 1 tbsp Tomato – 1 medium (60–70 g / ½ cup) Yogurt – ½ cup (100 g), not too sour Water – as required Powdered Spices: Salt – 1 tsp Red Chilli Powder – 1 tsp Kashmiri Red Chilli Powder – 1 tsp Turmeric Powder – slightly less than ½ tsp Whole Spices: Black Cardamom – 1 Cinnamon – 1 piece Cloves – 4–5 Black Peppercorns – 8–10 Green Cardamom – 3–4 Bay Leaves – 2 For Roasted Masala: Cumin Seeds – 1 tsp Coriander Seeds – 2 tsp For Garnishing: Green Chillies – 2, slit Fresh Coriander – as required Fry the onions until golden brown for a rich flavour and colour. Don’t let the onions burn, as this can make the curry taste bitter. Use fresh yogurt that is not too sour for a smooth and balanced gravy. Lightly roast the cumin and coriander seeds, then grind them coarsely for a wonderful aroma and texture. Add a little water while frying the chicken if needed to prevent the onion from becoming too dark. Cook the chicken on low flame so it becomes tender and absorbs all the flavours. Add hot water according to your preferred gravy consistency. After adding water, cook on low flame for another 5–7 minutes to allow the flavours to blend well. Finish with slit green chillies and fresh coriander for extra freshness and flavour. Serve hot with roti, naan, kulcha or rice.