Dhaba Style Chicken Curry
Dhaba Chicken Curry is a rustic punjabi chicken curry served at north indian dhabas(road side eateries). Oily, Spicy and with bold flavors, it is best paired with rotis.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.6 lb (~750g) skinless bone in chicken (preferably dark meat portions )
- 1.5 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/3 cup plain hung curd /yogurt
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon hot red chili powder (or cayenne, adjust to taste)
- 1/2 teaspoon kashmiri chili powder (or paprika)
- 1/2 teaspoon black peppercorns
- 1.5 teaspoon cumin seeds
- 2-3 cloves
- 1 black cardamom
- 1/4 cup mustard oil (or any cooking oil)
- 1 bay leaf
- 2-3 dried kashmiri red chili
- 1.5 cup sliced onion ((~1 large onion))
- 1 large tomato (thinly sliced)
- 2 inch ginger (julienned)
- 3 garlic (minced or pounded in mortar pestle)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon ghee (or butter)
- cilantro (chopped, to garnish)
Instructions
- 1
Using a sharp knife, make gashes in the chicken drumsticks at several places.
- 2
Add chicken to a large bowl and rub with fresh lemon or lime juice and salt. Let the chicken sit nearby while you work on making the masala.
- 3
Add garam masala to the yogurt and whisk well. Let sit.
- 4
Add the spices (whole & ground) to a bowl and add hot water. Mix and let spices soak while you brown the onions.
- 5
In a dutch oven (or any large pot with lid), heat up the mustard oil till a little smoky. Temper with bay leaf and dried chilies.
- 6
Add the onions to the oil and on medium heat brown the onions on low heat. The browned onions impart so much flavor to this curry and this step takes about 8-12 minutes. Brown the onions to a nice golden shade but not overly dark else they become bitter.
- 7
Add the chicken to the onions. Pour the soaked spices on top of the chicken. Add salt and mix to combine well.
- 8
Add the tomato, garlic and ginger. Combine everything and cover the pot with a lid.
- 9
Let cook on low medium heat for 18-22 minutes (or more depending on the chicken quality, cut and size) or until the chicken is 95% cooked. You will see that the chicken will shrink in size as it cooks and will start peeling off the bone. You may need to stir a few times in between. The chicken will release its water and cook in own juices.
- 10
Reduce the heat to low and open the lid and add beaten yogurt to the pot. Immediately stir everything for at least 2 minutes. Let the chicken cook for additional 8-10 minutes. You will see a film of oil on top as well as lot oil bubbles. This good stuff.
- 11
Finish with ghee or butter and chopped cilantro . Dhaba chicken curry is ready! You can add a little crushed kasuri methi as well.