Hi guys! I love the combination of Rice and Chicken.
It's a splendid one but we can't make Biryani everyday.
Keeping that in mind, I got a dish from the streets of Delhi,
Chatpata Dhaba Style Chicken Tawa Pulao.
So, let's start cooking.
For the beginning, we'll start of with the marination
I've taken ½ kg Chicken,
in that first, I'm going to add Ginger-Garlic paste.
Turmeric Powder.
Salt.
Black Pepper.
And 2-3 tbsp. of Curd.
Now, let's mix it nicely.
After mixing all the chicken nicely in the marination,
I'm going to let it rest for at least 15 minutes.
Let's start making the Masala.
As the pan starts heating up, first, I'm going to add little Mustard Oil.
With that little Ghee.
Start adding the whole spices -
First, I'm going to add 2 Bay Leaves,
4 pieces of Green Cardamom,
2 pieces of Cinnamon stick,
few Cloves,
and Cumin seeds.
Nicely mix it.
And once it starts releasing an aroma, I'm going to add sliced Garlic.
Sliced Ginger.
Cook it on a low flame.
Sauté till it gets a nice golden colour
by the time, the garlic and ginger is getting done, let's start slicing the onion.
Let's put it in the pan.
I'm going to cook the Onion till it gets nice and translucent
and then we'll blend it into a fine purée.
At this stage you can see the onion has become translucent,
now, I'm going to switch off the gas.
Transfer all the onion into the jar
and blend it into a fine purée.
Now, we'll use the same pan which we used for frying the onion earlier.
Once the pan starts heating up, I'm going to add oil.
As the oil starts heating up,
I'm going to transfer the onion purée back into the pan.
Let's cook it for few mins.
After cooking the onion for 2-3 minutes, the colour has changed a little bit.
Now, I'm going to transfer my marinated chicken into the pan.
Mix the chicken nicely with the onion Masala.
I've sautéed the chicken for 15 mins, as you can see
It's almost ready.
Now, I'm going to add Tomato Purée
and chopped Green Chillies.
Mix it up nicely.
After mixing tomato purée and chilli, now, I'm going to add Red Chilli Powder
Yellow Chilli Powder.
Garam Masala.
Little bit of Dry Mango Powder.
Coriander Powder
and last Black Pepper - Cumin Powder.
Let's sauté it nicely,
and cook till the rawness of the masala is gone.
As you can see there is a nice, creamy texture in the gravy.
The reason is we made onion purée in the beginning.
While the masala gets cooked, I'm going to add a little water to the chicken.
Mix it up little bit.
I'm going to cover the chicken
and let it cook on a medium flame for at least 10-15 mins.
It's been 15 mins, my chicken is ready.
Now, I'm going to add a little Salt to the chicken.
Mix it up nicely.
Now, I'm going to add Chopped Coriander,
a good amount of it
and put the rice on top of the chicken.
To make the Pulao Chatpata, I'm going to add a little Mint Chutney.
With that Juliennes of Tomato
and lastly, I'm going to add Fried Onion.
And Dum Cook it for 5 mins.
My Chatpata Tawa Pulao is ready.
I'm going to start mixing it from the sides.
Making sure that the rice don't get mashed up.
And also making sure, the masala gets nicely mixed.
Now, let's start plating.
For the final garnish, again I'm going to add a little bit of Mint Chutney.
With that, I'm going to add some Chopped Mint.
Some Sliced Lemon
and finally, finishing it with Juliennes of Tomato.
Here you go guys, your Delhi Style Dhaba Chicken Pulao is ready.
Do try making this at home and do let me know how it turned out.
This is your Chef Prateek signing off. Take care and good bye!