Dhaba-style chicken curry
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A rustic, spicy chicken curry in the style of the highway dhabas around Chandigarh, with onion, tomato and whole spices.
Region: Chandigarh and the surrounding Punjab and Haryana highwaysOccasion: Weekend and family mealsTime: 1 hr 15 minServes: 4Non-vegetarian
Ingredients
- 1 kg chicken on the bone, curry cut
- ½ cup curd
- 1 tsp turmeric
- 2 tsp Kashmiri chilli powder
- 3 onions, finely chopped
- 3 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 3 green chillies, slit
- 2 bay leaves, 4 cloves, 4 green cardamoms, 1 black cardamom, 1-inch cinnamon
- 1 tbsp coriander powder
- 1½ tsp garam masala
- 1 tsp kasuri methi
- 4 tbsp ghee or mustard oil
- Salt to taste
- Coriander to garnish
Method
- Marinate the chicken with curd, turmeric, half the chilli powder and salt for at least 1 hour.
- Heat ghee and fry the whole spices. Add the onions and fry slowly until deep brown.
- Add ginger-garlic paste and green chillies and fry for 2 minutes. Add the tomatoes, coriander powder and remaining chilli powder and cook until oil separates.
- Add the chicken and fry on high heat for 8–10 minutes (bhuno), stirring well.
- Add 1½ cups hot water, cover and simmer until the chicken is tender.
- Finish with garam masala, crushed kasuri methi and coriander. Serve with tandoori roti or naan.
History
Roadside dhabas on the highways around Chandigarh have long served truck drivers and travellers with hearty Punjabi food cooked over coal or wood fires.
Significance
A drive out to a dhaba for chicken curry and tandoori roti is a popular family outing in the tricity.