Chicken banjara(dhaba style) Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it rest for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it changes color.
• STEP 4.Add tomato puree and cook until the oil separates. Then, add water and simmer until the chicken is cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a spicier version, add green chilies or chili powder according to your taste.
• You can also add a teaspoon of kasuri methi (dried fenugreek leaves) for an extra flavor.
• To make the dish more creamy, you can add a tablespoon of fresh cream or cashew paste.

Storage and Serving

• Leftover chicken banjara can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the chicken banjara with naan, roti, or steamed rice for a delicious meal.