Erivum Puliyum: Dhaba Style Chicken Curry (Step by Step Pics)

Dhabas are roadside eateries started in national and state highways and these are usually found open 24 hours. Earlier the customers were the long route travellers esp truck drivers but these days this has become a trend for all to eat from dhaba. Dhaba had mud stands and there was cot placed for the customers to sit and enjoy, no other fancy table and seats. But now these are replaced with more comfortable seats. They usually serve a homely feel food and all enjoy the simple meal combos. There are many famous combinations served in dhabas like chole bhature, naan or phulkas(rotis) with chicken curry and a glass of freshly made lassi to finish the meal, sounds yummy?? It is 😋!!

The dhaba style chicken curry have good amount of freshly ground spices, especially the cardamom and coriander flavour. It's best to roast and grind the whole spices for best tastes. The ratio of onion used should be half of the amount of chicken for a thick & creamy gravy. The usual scene of a dhaba curry is that the oil floats on top of the curry, for that you need to add more oil in this case. They serve this curry with parathas or freshly prepared naan in tandoor with a blob of butter. I personally prefer going a little low on oil when it comes to fat usage for a daily affair though I have added 4 TBS of oil, and you may add more as per tastes. As you prepare this curry, the kitchen smells full of freshly ground whole spices. Do prepare this curry and enjoy with some naan or phulkas(rotis).

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves 4-5

Author ~ Julie

Ingredients

for marination

chicken 700- 800g

hot chilli powder 1 tsp

turmeric powder 1/2 tsp

ginger garlic paste 1 tsp

lemon juice 2 tsp

salt

for masala

onion 3 medium-sized

tomato 2 pureed

ginger garlic paste 1.5 tsp

turmeric powder 1/2 tsp

kashmiri chilly powder 1 tbsp

green chilly 2 vertical slit

*special masala 2 tbsp

coriander leaves 3 tbsp

mustard oil 4 tbsp

water 1 cup

salt to taste

for special garam masala

green cardamom/ elakka 10

cloves/ grambu 3-4

cinnamon/ karuvapatta 1/2’

cumin seeds / jeerakam1 tsp

pepper corn/ kurumulakku 1 tbsp

coriander seeds/ muzhuvan malli 2 tbsp

mace (pathri) 1 piece

Method

Wash, clean and rinse the chicken well. Drain the water completely and then marinate using chilly powder, salt and turmeric powder. I usually leave this covered in refrigerator for 8 hours but if you are marinating only half an hour then add all spices, ginger- garlic paste and lemon juice together and marinate. I generally thaw the chicken and add the ginger garlic paste and lemon juice.

Heat a pan and warm the spices listed below the special garam masala. Turn off the heat when its warm, and then grind in a mixer jar. Keep aside.
Chop the onions fine, vertically slit green chillies. Make a paste of ginger and garlic cloves, keep aside. Purée two tomatoes in the mixer jar and keep aside. Chop the coriander leaves and keep ready.
In the meantime, heat a heavy bottomed pan and add oil(preferably mustard oil for the authentic flavours). To this add cumin seeds and wait to fry lightly before you add chopped onions, green chillies. Sauté the onions by adding a pinch of salt and fry till lightly browned.
To this add the ginger- garlic paste and sauté until the raw smell disappears. Then add the turmeric powder and kashmiri chilli powder on low flame. Sauté until the raw smell disappears.
Then add the marinated chicken and keep sautéing to lightly fry the chicken and coat the spice masala well. Then add the puréed tomato, add salt and mix well. Cook till the raw tomatoes get cooked and colour changes, moisture dries up. Add the special masala (2 tbsp), combine well.

Add a cup of water and bring to a boil. Then simmer the flame to low medium for 7-10 mins, check the consistency in between, adjust salt if needed. The oil starts to float on top of the gravy is an indication of a well cooked curry and gravy.

Finally, add the chopped coriander leaves, keep covered for another 5 minutes and then serve with phulkas/ naan or any flat breads or even ghee rice or jeera rice.