Monday, September 1, 2014

Dhaba Style Chicken Curry

Dhaba (or Indian eateries) have always been my favourite. We have been doing a lot of road trips and many of them were via the area of Punjab. So, dhaba food was always welcome; specially non-vegetarian food. The dhaba style chicken curry has always been loved by all. The speciality is that it's easy to prepare with just the basic ingredients, and you can enjoy the spiced, aromatic Dhaba style Chicken in about 30 minutes.


Chicken: 200 gm.
Onion: chopped and blended (1)
Tomato puree of one tomato
Ginger-garlic paste: 3 tsp.
Turmeric powder: 1 tsp.
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Cumin powder: 1/2 tsp.
Salt: to taste
Cloves: 2
Cinnamon stick: 1/2 inch
Bay leaves : 2
Fennel seeds. 1/2 tsp.
Whisked yoghurt: 4 tsp.
Mustard oil: 4 tsp.

  1. Wash the chicken well and sprinkle turmeric powder and keep aside.
  2. Heat mustard oil in a pan (for this recipe, mustard oil is necessary; if replaced with another oil, it will lose its taste). Temper cloves, cinnamon, bay leaves and fennel seeds. 
  3. Add onion + ginger-garlic paste. I chop onions, ginger and garlic and blend in a mixer. Else could be made separately into a paste. Let cook until it starts leaving oil on the sides. This step is very important, otherwise you will get raw taste. 
  4. Add the tomato puree. Mix well and add salt, red chilli powder, garam masala and cumin powder. Mix well and let cook until this masala starts leaving oil on the sides. 
  5. Add the chicken and yoghurt and mix well. Cover and cook for 15 minutes. Remove cover and serve hot with Roomali Roti

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