Pahadi Dabba Chicken / Gosh

Guys this is a mussttttttt try recipe for all of u who love making different types of gravies . And trust me I’m super proud of this twist to the classic dabba gosh.

Firstly blend together a generous handful each of kaju , seeng and chana daliya. ( if u don’t have chana and seeng simply use 3 handfuls of kaju) along with this put 5 green elaichi , 10-15 green chillies , lots of coriander leaves and 250 gm dahi . Blend all this to a fine paste and keep aside .

In a kadhai heat oil and fry 2-3 small potatoes peeled and sliced . Fry on medium heat till done and golden . Remove and keep aside .
In the same oil put 1 tsp zeera and 2 finely chopped onions . Sauté little and add salt and saute till transparent . Add 3 big tomatoes finely chopped and sauté and put 3 tbsp garlic paste , 2 tbsp ginger paste and sauté . Cover and cook well till oil comes up and add 1 kg chicken ( I’ve used boneless leg , you can use breast or curry cut as well . Also you can follow the recipe in a pressure cooker to make the same in mutton ) cover and cook till half done ( cook completely if using mutton ) add 2 tsp Dhanya powder , 1 tsp zeera powder ,half tsp haldi powder , 2 tsp garam masala powder and sauté .then add the prepared paste and cook very well . Lastly add 1 tbsp kasoori methi , half cup cream or malai and cook for 5-6 more min till you get a thick gravy .
Switch off heat and if you wish you can remove the gravy in oven tray and bake or make in kadhai itself if you don’t have oven.
Garnish with sliced tomato , fried potato slices , sliced capsicum . Slowly spread 3 beaten eggs on top and sprinkle lots of chopped coriander.

Slowly pour 100 mL of piping hot oil all over and bake in oven at 230 degree for 10-15 min if making in tray.
If making in kadhai , keep the gravy on dum on low heat for 10 min.
Serve hot with your choice of roti naan or paratha.
Check out my YouTube channel for detailed explanation of this recipe.