DHABA CHICKEN CURRY

Delicious, spicy and fragrant chicken curry inspired by the Dhaba's (local roadside restaurants) that line the motorways in Northern India. Dhaba’s are characterized by food that’s unique, inexpensive and has a rustic homemade feel to it.

Serves: 6 people | Prep : 20 mins | Cooking : 30 mins

Health Hack: I prefer using chicken on the bone for a flavorful curry; however, you can also use chicken thigh fillets.

Fresh Ingredients

Chicken – 1 kg, thighs and drumsticks on the bone
Onions - 2 large, finely chopped
Tomato - 3 medium, pureed
Ginger & garlic paste - 2 tbsp
Green chilli - 1, slit lengthwise
Fresh coriander - handful for garnishing, finely chopped
Vegetable oil - 4 tbsp
Salt - to taste
Water - 300mls

Spices

Turmeric powder - ½ tsp
Kashmiri chilli powder - 1 tbsp
Coriander powder - 2 tsp
Garam masala powder - ½ tsp
Whole black peppercorns - 4
Cinnamon – 2-inch stick
Green cardamoms - 4
Cloves - 3
Bay Leaves - 2

Step 1

Heat oil in a large bottom pan and add the whole spices – bay leaves, black peppercorns, cloves, cinnamon sticks, and green cardamoms. Fry for about 30 seconds.

Step 2

Once they start to splutter, add chopped onions along with the green chilli and fry on medium heat until the onions start to turn golden brown. Add the ginger-garlic paste and brown for another 2-3 minutes.

Step 3

Now add chicken to this mixture and sprinkle salt over it. Mix the chicken well with the onions, spices and cook for another 5 minutes on medium heat. Cover and cook on low heat for around 10 minutes. The chicken will leave its own juices this way which will flavour the curry. Once the chicken is starting to brown slightly and most of the juices have dried up, you will see oil separating from the chicken.

Step 4

Add all the dry spices i.e. turmeric powder, coriander powder, kashmiri chilli powder and mix well with the chicken. Next add the fresh tomato puree. Once the tomato puree is cooked and all the powdered spices have blended in, oil will start separating again.