A rich and aromatic chicken curry made in the style of Indian roadside eateries (dhabas). The recipe involves marinating chicken and then cooking it in a flavorful gravy made with fried onions and a special spice paste.
All Ingredients - For the Marinade
Chicken (Curry cut with bone)1 KG
Lemon Juice1 TBSP
Ginger Garlic Paste1 TBSP
Curd2 TBSP
Red Chilli Powder1 TSP
Coriander Powder (Dhaniya)1 & 1/2 TSP
Cumin Powder (Jeera)1 TSP
Black Pepper Powder (Kalimirch)1/2 TSP
Turmeric Powder (Haldi)1 TSP
Salt2 TSP
Mustard Oil1 TSP
All Ingredients - For the Masala Paste
Sesame Seed (Til)2 TSP
Cashew (Kaju)6-8 Nos
Kashmiri Dry Red Chilli2 Nos
Luke Warm Water (for soaking)1/4 Cup
Garlic6-8 Nos
Ginger3-4 Pieces
Water (for blending)1/4 Cup
All Ingredients - For the Gravy
Oil4 TBSP
Bay Leaf2 Nos
Black Cardamom (Kali Elaichi)1 Nos
Green Cardamom (Hari Elaichi)1 Nos
Cinnamon (Dalchini)1 Piece
Cloves (Laung)2 Nos
Black Pepper Corn (Kalimirch)4-6 Nos
Cumin Seed (Jeera)1 TSP
Sliced Onions3 Medium Size
Garam Masala1 TSP
Saltto taste
Fresh Coriandersfor garnish
⚠ Contains Allergens
dairynutssesame
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken with all the ingredients listed under 'For the Marinade'. Mix thoroughly to ensure each piece is well-coated. Cover and let it rest for 30 minutes.
Step 2: Prepare the Masala Paste
In a small bowl, combine sesame seeds, cashews, and broken Kashmiri dry red chillies. Pour 1/4 cup of lukewarm water over them and let them soak for 15 minutes.
Step 3: Blend the Paste
Transfer the soaked spices to a blending jar. Add garlic cloves, ginger pieces, and another 1/4 cup of water. Blend to a smooth paste.
Step 4: Prepare Crushed Spices
In a mortar and pestle, add black cardamom, green cardamom, cinnamon, cloves, and black peppercorns. Crush them together into a coarse powder.
Step 5: Sauté Aromatics
Heat oil in a pan. Add bay leaves, the crushed whole spices, and cumin seeds. Sauté for a few seconds until they become aromatic.
Step 6: Fry the Onions
Add the sliced onions to the pan. Stir fry for 3 minutes, then continue to cook, stirring occasionally, until the onions turn golden brown.
Step 7: Cook the Chicken
Add the marinated chicken to the pan with the fried onions. Keep turning and mixing for 3-4 minutes on medium heat.
Step 8: Add Masala Paste
Add the blended masala paste to the chicken. Mix well to combine all the ingredients.
Step 9: First Simmer
Cover the pan with a lid and cook for 20 minutes on a medium flame, allowing the chicken to cook through.
Step 10: Add Final Spices
After 20 minutes, remove the lid. Add garam masala and salt to taste. Stir well to combine.
Step 11: Final Cook
Cover the pan again and cook for another 10 minutes on a medium-high flame until the oil separates from the gravy.
Step 12: Garnish and Serve
Turn off the flame. Garnish with fresh coriander leaves and mix gently. The Dhaba Style Chicken Curry is ready.
Pro Tips
• Frying onions until golden brown is crucial for the color and flavor of the gravy.
• Soaking the dry spices in warm water helps in making a smooth paste.
• Marinating the chicken for at least 30 minutes makes it tender and flavorful.
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