Categories: Garam Masala TuesdaysIndian

GMT: Dhaba Style chicken curry

When my dad was doing his Air Warfare Staff College in US in 1989, there were a lot of social get togethers organized for spouses to interact with each other. One of the get togethers was a potluck to which my mom brought an Indian flavored chicken curry. Coincidentally a lady from Pakistan also brought a chicken curry to the gathering. When my mom recounts this incident she remembers the Pakistani lady’s chicken as being absolutely delicious and thought the lady’s dish to be better than her own. She remembers a lot of people coming to her and complimenting on how flavorful her dish was. My mom believes the people complimenting her thought she was the one who brought the chicken dish which actually the Pakistani lady brought. My mom still thinks that was one of the best chicken curry she ever tasted and since then she has wanted to make something similar.

When she was visiting us in Dallas, she thought of looking for a recipe similar to the one the Pakistani lady had cooked. She found one online, which sounded good and the recipe that I am sharing today is adapted from that. She thinks this was the closest she has come to replicating the flavors of the chicken curry she had almost 24 years back.

The reason I have called this dhaba style chicken curry is that its a no frills recipe and the taste is very similar to what you get in dhabas (roadside eateries) in India. We indians love our dhaba food and this chicken curry is quite similar to the one we get in punjabi dhabas. Using freshly ground whole spices always makes indian dishes more flavorful. Ground spices tend to lose their flavor, so wherever possible do try to just grind as much as you would require for one dish, instead of grinding in bulk and keeping them for weeks.

Ingredients

For Garam masala-
2 tbsp coriander seeds
1 tbsp cumin seeds
4 black cardamom
2-3 bay leaves
15-20 black peppercorn
3 one inch piece cinnamon
For the curry:
2 tbsp oil
1 tbsp ghee
3-4 medium onions, sliced
1 kg chicken, with bones, cut into pieces
1 tbsp ginger paste
1 tbsp garlic paste
4 fresh tomatoes, finely chopped
1/2 tsp ginger powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt, to taste
2-3 Green chillies, finely chopped
1/2 cup freshly chopped coriander/cilantro

Instructions

Dry roast the whole spices on medium low heat just until the flavor comes out, around 30-40 seconds. Grind the spices. To the masala add 1/2 tsp ginger powder . Keep the masala covered till you use.
In a large pan heat the oil and ghee. Once hot, add the sliced onions and cook the onions till translucent and lightly brown.
Add 1 tbsp each ginger and garlic paste. Saute for 30 seconds.
Add the chopped tomatoes. Cover and cook till the tomatoes are mushy.
Once tomatoes look mushy and pureed and oil separates add red chilli powder, turmeric powder, salt and green chillies and cook for another few seconds.
Add the chicken pieces and coat them well.
Cover and let the chicken pieces brown, for a few minutes.
Add the freshly ground spices and 2-3 tbsp of freshly chopped cilantro. Cook covered for another 4-5 minutes before adding water. The chicken will release its own water, so adjust the water required in the next step according to how much curry you want.
Add 3 cups of water and bring to a boil covered, around 10 minutes.
Add remaining freshly chopped cilantro/coriander. Adjust seasoning.