With the nip in the weather, it is now time for some spicy, comforting recipes. And my dhaba style chicken curry is just that. So, dhabas are these eateries that you will find alongside highways in India. Now, what is special about them? And why particularly a “dhaba style curry?” Generally, the food that these eateries serve, is rustic Indian food. It is delicious, spicy and packs a punch! Hence, the dhaba style is a cuisine of it’s own. That is also why, whenever back home, I just want to take a road trip so as to be able to have some of this yummy food. And one of my favourites from their menu is this spicy chicken curry. While the chefs from these dhabas haven’t shared their recipe, this is my take this chicken dish.
Since these eateries serve passengers traveling from one place to another, the time they need to cook has got to be shorter. And in a bid to do so, the food is cooked in a lot of oil/ghee. Resulting in greasy food. However, while I have tried to keep up to the taste of the dhabas, my curry isn’t greasy. This recipe tastes best when made with chicken on the bone. So you could make this is with curry cut pieces or even chicken drumsticks, like I did.
Also see,
Onion tomato gravy
My dhaba style chicken curry is a onion and tomato based curry. It is the use of the tomatoes that renders the curry its beautiful red colour. The use of whole spices in this recipe is only limited to cumin seeds and bay leaves. Since we are talking of roadside eateries, the recipe can’t be extravagant. 🙂 Typically, you don’t really need to marinate the chicken pieces here. However, I applied some ginger-garlic pastes and set the meat aside for about 30 minutes. Nonetheless, if you have time in hand you could keep it for longer. Also, I have used canned tomatoes but fresh tomatoes also work.
Now, while this is a spicy curry, you could adjust the heat levels according to your preference.
This chicken curry is not just delicious but also quick and easy to make. You can pair this with plain rice, jeera rice, parathas and also naan. I, love pairing it up with some bread, as well. Simply serve this hot with some onion slices on the side and enjoy a rustic Indian meal! This is a great weeknight dinner idea and a lazy weekend one too. Do drop a comment or give me a rating, if you happen to try my recipe out. You can also tag me on your food pictures over on Instagram.
Eat hearty!
Dhaba style chicken curry
Equipment
- Shallow cooking pot
Ingredients
- 600 g chicken drumsticks or curry cut pieces
- 1 medium capsicum thinly sliced
- 2 cups tomatoes chopped
- 1 large onion roughly chopped
- 2-3 cloves garlic
- 1 inch ginger
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 fresh chilis
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 2 tsp chili powder optional
- 1 tsp turmeric
- 2-3 dried red chilis
- 2 tsp cumin seeds
- 2 bay leaves
- 1 tbsp kasuri methi roasted
- 2 tbsp mustard oil/ghee
- 2-3 tbsp coriander leaves chopped
- salt to taste
Instructions
- Apply the turmeric (½ tsp), ginger and garlic pastes along with some salt to the chicken. Leave it to marinate for at least 30 minutes
- Grind the onion, garlic, ginger and chilis to a smooth paste
- Heat the mustard oil or ghee in a shallow cooking pot. Add the cumin seeds, dried chilis and bay leaves
- When well roasted, add the onion mixture paste and fry until the raw smell goes off. This may take about 5-7 minutes
- Next add the tomatoes and all the spice powders (except for the garam masala). Cook until you see oil leaving the sides of the pan
- Now add the marinated chicken pieces and cook on high heat until no longer pink
- Once done, add the capsicum slices, 2 cups of water and adjust the salt at this point. Cover and cook until the chicken is tender
- Switch the flame off and add the kasuri methi, garam masala and coriander leaves. Let this sit covered for 5 minutes
- Serve the yummy dhaba style chicken curry with rice and/or parathas. Enjoy!
Notes
- tbsp - tablespoon
- tsp - teaspoon
the recipe is so easy .looks tasty too
thanks so much maa. Love you