DHABA CHICKEN CURRY

DHABA CHICKEN CURRY
Nidhi
by Nidhi
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: This dish is packed with nutrients and anti-oxidants. The spices used have anti-bacterial properties and the chicken is a great source of protein.

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 For Rice

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

Cooking Instructions

  • 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.
  • 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.
  • 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 a 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.
  • 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.
  • Add water at this stage to make the gravy. Let the gravy come to a boil, simmer and cover to cook on low heat.
  • Cook until chicken is tender. Lastly check for salt, garnish with chopped coriander and serve hot with roti or rice.

Nutritional Info

Nutrition
Per Serving
Per 100 g
Energy (kcal)
261
159
Energy (kJ)
1092
665
Carbs (g)
8.5
4.2
Protein (g)
15.5
9.5
Fat (g)
14.2
9.1
Sat. Fat (%)
0.7
0.4
Salt (g)
1.79
1.04
Fiber (g)
2.4
1.1

Handy Kitchen Tips

I prefer using chicken on the bone for a flavourful curry however you can also use chicken thigh fillets.
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