Dhaba Style Chicken Curry

Dhaba Style Chicken Curry always takes me back to those good old days where we used to go for a long road - trip with our family and in the amidst of the highways these dhabas with small mud shacks, with only chaarpai's and a wooden plank for a table used to appear for a soul-satisfying lunch meal. As a kid, I still remember those dhabas never had any sort of decorative ambience but it was eventually colorful as it had a contrast of these trucks that were beautifully painted with vibrant colours. Apart from the ambience, those dhabas were not the only perfectionists in tandoori items but also serves the most commonly ordered - tandoori roti, dal - tadka and the dhaba style chicken curry. This dish is very close to my soul as the rusticness depicts the perfect flavours of that one solemn dish. This is my take on the Dhaba Style Chicken Curry, do try making it at home and let me know how it goes.

Ingredients

For the Chicken Marinade

650 g chicken
1 tbsp ginger garlic paste
1 cup yoghurt (whisked)
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp raw mustard oil

For the main Curry

2 tbsp Raw mustard oil
1-inch Cinnamon
1 Black Cardamon
1 Star Anise
1 Javitri
4 Green Cardamon
1 tsp Black Peppercorns
1 tsp Cumin Seeds
2 Dried Red Chilies
2 Bayleaves
2 cups Onions (finely chopped)
1 tbsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1.5 tsp Coriander Powder
1 cup fresh Tomato Puree
1 tsp Garam masala
Ginger Juliennes
Crushed Kasuri Methi
Water as required
Salt as required

For the Garnish

Ginger Juliennes
Chopped Green Chilies
Chopped Coriander Leaves

Method

Marinate the chicken with ginger-garlic paste, yoghurt, red chilli powder, turmeric powder and raw mustard oil.
Mix it well and let it sit for 10 - 15 minutes.
For the curry pour 2 tbsp Mustard Oil in a heavy bottom vessel, let it smoke, then lower the flame to a minimum and add all the whole spices.
Then add the chopped Onions, season with a pinch of salt, and fry until the onions turn golden brown.
Once done, then add the ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and cook on low flame for 3-5 minutes.
Next, add the tomato puree and cook the tomatoes till the oil separates.
Now add the marinated chicken and gently stir continuously on low flame, or else the yoghurt can split.
Cover and cook the chicken for 5-10 pieces.
Keep cooking the chicken with the spices and the oil until it is 80 % done.
Once done, add 1 cup water and adjust the consistency according to your desire.
Lastly add garam masala powder, ginger juliennes, Kasuri methi and give a gentle mix.
Lastly garnish with chopped green chillies, ginger juliennes and chopped coriander leaves.
Serve with your favourite indian bread and rice.

Comments

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