Dhaba Style Chicken Curry

For those who have travelled extensively on the highways in India, they would have surely relished some of the finger licking, nose flaring, spicy but tempting curries that are served on most highway dhabas. Even though each bite gets tears in your eyes and makes your nose runny from the generous amount of spiciness, you can’t really stop yourself from relishing it.

Tadka (tempering) is key here; ghee, chillies and garlic is the winning combo that fills the air with this garlicy, smoky aroma and infuses the same flavors in the curry. This curry should hopefully allow you to recreate the dhaba style curry at home without actually having to drive down an actual highway searching for one. Note: you can always adjust the spice level to suit you.

The Building Blocks:

For Marination

1 kg chicken curry cut
tsp ginger garlic paste
tsp lime juice
2 tsp Kashmiri red chili powder
1/2 tsp teaspoon garam masala powder
Salt as per taste

For the Curry:

4 cloves (laung)
6-8 whole black peppers (kali mirch)
1 inch Cinnamon
2 whole dry red chillies
2-3 large onions (puree)
1 tbsp ginger garlic paste
1 cup tomato Puree (roughly 2 tomatoes)
1 cup curd
1 tbsp coriander powder (dhania)
1 tsp turmeric powder (haldi)
1 tsp Kashmiri red chili powder
1 tsp cumin powder (jeera powder)
salt to taste
1/2 tsp garam masala powder

For Tempering (Tadka):

1/2 tsp cumin seeds (jeera)
1 green chilly chopped
1 tsp chopped garlic
1 Kolhapuri Dry Red chilly
1/4tsp kashmiri red chilly powder
1 tbsp ghee

Putting it all Together:

First wash and marinate the chicken with all the marination ingredients.
Heat oil in a large Pan. Once mustard oil is hot and fuming, reduce the flame and let it cool for 1 min. Add the crushed spices and 2 dry red chillies and let them crackle for 2-3 seconds.
Add the onion puree and fry on medium-high heat until they turn slightly brown (8-10 minutes). Keep stirring at regular intervals for even browning.
Now add the ginger-garlic paste and continue to cook till onions are brown (another 5 mins).
Now add the marinated chicken along with the marinade to the pan and cook on high heat for 4-5 minutes. Keep stirring frequently.
Next pour in the tomato puree and mix well.
Now add the curd and mix again. Cover and cook for 5 mins.
Now add 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste and mix well.

Cover the pan with a lid and cook on low heat until the chicken is tender (15 minutes).
Add the garam masala and some water if you feel the curry is too thick. Let is simmer for another 2 mins.
The curry is now ready. Time for Tadka.
Take a deep ladle and heat it over low flame. Add the ghee to it and let it heat up till slight fumes start rising. Add the tadka ingredients (ensure to maintain safe distance).
Let the ingredients sizzle in the ghee for 30 secs. Now carefully pour this over the chicken curry.
Serve hot with jeera rice or tandoori roti.

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Dhaba Style Chicken Curry