This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. It stands for all the stop-overs and midway cravings. It is hot and fragrant and is made with ground spices, onions and tomatoes. Its perfect for a family lunch or dinner over which you can reminisce!
Ingredients1 kg Chicken Skinless, cleaned and cut into medium sized pieces
For the marinade2 tablespoons Ginger Garlic Paste
1 Juice of lime
1 tablespoon Salt
For The Curry1/4 cup Oil
4 medium Onions finely chopped
10 cloves Garlic
1½ inches Ginger
3 – 4 Green Chilies (Adjust the spice as required)
1 tablespoon Cumin Seeds
2 Bay leaves
½ Cinnamon stick Stick
4 – 5 Cardamoms
8 – 10 Peppercorns
4 – 5 Cloves
4 medium Tomatoes chopped
½ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder optional; adjust the spice as required
2 tablespoons Coriander Powder
1 teaspoon garam masala Powder
1 teaspoon Salt
For Tempering1 tablespoon Ghee or Oil
1 tablespoon Butter
2 Chilies Green (slit lengthwise)
½ inch Ginger piece , julienned
Coriander for garnishing
Method* Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
* Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.
* Heat oil in a pressure cooker or a large heavy bottomed pan. Add cumin seeds.
* Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
* Once they start to splutter, add the onion paste.
* Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and the oil starts to surface.
* Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
* Add the chicken, garam masala and ½ cup water.
Pressure Cooker* At this stage, if you are using a pressure cooker, place the lid and pressure cook for 3 whistles. Switch off the flame and let the steam escape before opening the cooker.
* Simmer for 5-10 mins on high flame, if required, to thicken the curry (Chicken leaves a lot of water). I didn’t need to do this.
Pan Method
* If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.
* Uncover the pan, and cook for another 10-15 minutes till the water evaporates and the curry starts to thicken. Once the curry is ready, switch off the flame.
* In another small pan, heat ghee and add green chilies and ginger.
* Once they start to splutter and become slightly crisp, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
* Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.