DHABA MURG
- It is hot and fragrant and is made with ground spices, onions and tomatoes. A perfect dish for a family lunch or dinner.
INGREDIENTS
- 1/2 kg chicken (Skinless, cleaned and cut into medium sized pieces)
FOR THE MARINADE:
- 1 tablespoons ginger garlic (Paste)
- 1/2 lemon (Juice of)
- 1 tablespoon salt
FOR THE CURRY:
- 125ml Oil
- 300grm Onions (4 medium sized, chopped)
- 40grms ginger- garlic paste (around 2 spoons)
- 20grms ginger (fine chopped)
- 3 – 4 Green Chilies- slit lengthwise (Adjust the spice as required)
- 15-20grms fresh coriander leaves (fine chopped)
- 225ml fresh Tomato puree (3 medium sized)
- Dry Red chilli paste (1-2 dry red chilli soaked in water)
- 25grms Cashew paste
- 50ml curd
- 1 tablespoon Cumin Seeds
- 1 tablespoons cumin Powder
- ½ teaspoon turmeric Powder
- 1½ teaspoon red chili powder (Degi / Kashmiri)
- 1½ tablespoons coriander Powder
- 1 teaspoon garam masala Powder
METHOD
- Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
- Heat oil in a heavy bottomed pan. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns, black cardamom and cloves). Once they start to splutter, add the chopped onion. Cook the onion on a medium flame, stirring occasionally, till it is reduced to transparent, add cumin seeds.
- Once the onions are golden brown, add ginger garlic paste & saute for another 2-3 mins then add little water to avoid sticking to bottom.
- Add chopped ginger & green chillies and keep stirring. Now add chicken and some salt and mix nicely and let the chicken in its own juice till its half cooked.
- After the chicken is half cooked add coriander powder, turmeric powder, red chilli powder (degi mirch powder) and cumin powder and keep stirring.
- After 3-4 minutes add fresh tomato puree and mix it well.
About Chef Ravi Kant Kalra:
Chef Kalra started his journey of cooking in his mother’s kitchen way back in 1960’s when she met an accident and was permanently disabled with one hand. Among the three brothers while dividing the household chores, he took the responsibility of kitchen as there was always an unknown fascination towards the spices and flavours.
He completed his professional education from IHM, pusa (Delhi) in 1972. That’s how his voyage in this vast ocean innovation and opportunities began. During his hotel training Khansamas (chef) used to cook food on coal fire-huge Angithies and bakery products in brick oven- a proper authentic ways. After clearing his graduation, he joined Clarks group of hotels and explores the authentic Indian cuisines across their Lucknow, Agra and Jaipur hotels. He also got an opportunity to probe into the ancient dum-pukth cooking techniques.
After gaining adequate experience, he joined Taj Group of Hotels to explore and attain the in-depth kitchen expertise for next 12 years of my career. Also got opportunities to traverse and present in various International Food Festivals. After that he worked in other hotels like Khoday’s group and Lotus Nikko group (Delhi, Bangalore, Jaipur, Kushi nagar etc). To expand his horizon, he started his own firm of consultancy for restaurants, hotels, food outlet/courts. “As they say knowledge grows with when you share”, here, he is with his Youtube Channel KALRA’s COOK BOOK to extend my experience and expertise of more than 4 decades.
Editor in Chief : Mewati SItaram
