My first encounter with Dhaba style Chicken Curry happened when I was a kid. We were traveling to Manali by road from Shimla and stopped for lunch at a roadside dhaba somewhere in between the journey. It was a small, non-fancy dhaba and the cook of that dhaba was a young man, he was running the dhaba single-handedly. There were not much food options available, so, we had chosen to have rotis and chicken curry. And he fed us freshly made Chicken curry with whatever basic spices he had but it was so much tasty, and I still remember the julienned ginger and coriander leaves garnishing on top of those spicy, succulent chicken pieces. As I’m typing the words my mouth is watering already. 😛 After that, I had this particularly rustic, Dhaba style Chicken Curry in many places around Delhi-NCR. A few Murthal Dhabas are quite good at making it. I’m sharing my version of making this Chicken Curry here which is an in-house favourite. Hope you’ll enjoy cooking it. 🙂
Dhaba style Chicken Curry
- Chicken- 500g (medium-sized pieces with bone)
- Onion- 2 Medium sized (chopped)
- Tomato- 3 Medium sized (chopped)
- Green chillies- 5 slitted (adjust as per tolerance)
- Turmeric powder- ½ tsp
- Kashmiri mirch powder- ½ tsp
- Coriander powder- 1 tbsp
- Garam masala powder- ¼ tsp
- Mustard oil – ¼ cup
- Fresh coriander leaves- 2 tsp (chopped)
- Julienned ginger for garnishing
- Salt- ½ tsp
- Garlic paste- 1 tsp
- Ginger paste- 1 tsp
- Dry red chilli- 1 (broken)
- Black cardamom- 2 (lightly crushed)
- Cinnamon stick- 1″ three pieces
- Cumin seeds- ½ tsp
- Cloves- 4
- Bay leaf- 2
Marinate the chicken using all the ingredients mentioned ‘For marination’, and keep aside for 2-3 hours.
Heat oil in a deep frying pan/kadai, temper with the ingredients mentioned ‘For tempering’. Add onion, sauté on medium heat until light brown; next to add green chillies, chopped tomato, turmeric powder, kashmiri mirch powder and coriander powder and. Mix and stir over medium heat until the tomatoes become soft. Now add the marinated chicken into this.
Mix, cover and cook on low heat. Stir in between. Add salt and ½ cup of hot water when the chicken is half cooked.
Mix well, cover and cook further. When the chicken is almost done, add garam masala powder and fresh coriander leaves. Mix gently and simmer until thoroughly cooked. Garnish with julienned ginger.
Serve hot Dhaba style Chicken Curry with Naan, Tandoori roti or Phulka. Enjoy!