Dhaba Chicken Curry

A traditional North Indian dish inspired by the road side restaurants known as Dhabas. Rustic chicken curry cooked in a rich onion-tomato masala flavoured with basic Indian spices. Juicy and succulent marinated chicken pieces are cooked in a simple, spicy tomato onion curry flavoured with whole spices, ginger, garlic and yogurt. I served the Dhana Chicken Curry with rice and my homemade sourdough roti/Phulka. The link is: https://yummymummyrecipes.blogspot.com/2023/05/sourdough-rotiphulka.html

Ingredients:

For marination:

• 600g mini chicken fillet, or choice of your preferred chicken part  
• 1 tsp ginger garlic paste
• 1 tbsp lime juice
• ½ tsp salt
• 1½ tsp Kashmiri red chili powder
• ¼ garam masala powder

For the curry:

• 5 tbsp cooking oil
• 3-4 whole cloves
• 4-5 whole black peppercorns
• 1 inch piece of cinnamon stick
• 2-3 whole dry red chillies
• 1 cup grated red onions
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• ½ cup chopped tomatoes
• ¾ cup plain yogurt, whisked with 2 tsp plain flour)
• 1½ tsp coriander powder
• ½ tsp turmeric powder
• 1½ tsp Kashmiri red chili powder
• 1 tsp salt or to taste
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp Kasuri methi
• 3 tbsp chopped coriander

Method:

For marination: Add chicken, ginger-garlic paste, lime juice, salt, red chili powder and garam masala powder in a large mixing bowl. Mix well until all combine. Set aside while making the curry.

For the curry: Lightly crush cloves, black peppercorns and cinnamon stick in a mortar and pestle and set aside.

Heat the oil in a large pan on high heat. Once the oil is hot, add the crushed spices and dry chillies and let them crackle for 2-3 seconds.

Add the red onions and cook on medium-high heat until they turn slightly brown, about 5 minutes, stirring frequently.

Add ginger and garlic and cook until onions are nicely browned. (about 5 minutes).

Now, add the marinated chicken to the pan and cook for 5-6 minutes, stirring frequently.

Add tomatoes and cook for another 2-3 minutes.

Add yogurt and cook for another 2-3 minutes.

Now add coriander powder, turmeric powder, red chili powder, cumin powder and salt and mix well.

Reduce the heat to low.

Add ½ cup of water and mix well.

Cover the pan with a lid and cook on low heat until the chicken is tender (about 30 minutes). Stir a few times while cooking.

Add garam masala and Kasuri methi and cook for another minute.

Add some water if the curry is too thick, and bring it to a boil.

Check for salt and add more if needed. Garnish with chopped coriander and serve.