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.
NOTES
* Add the black cardamom too if available, imparts a nice flavour. I haven't used that.
* This curry is moderately spicy and if you want it more spicy, increase the number of green chillies.
* The special masala ingredients are listed in the same ingredient list.
MORE CHICKEN CURRY RECIPES
Everybody loves curry! This is for sure a very comforting and delicious dish.
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