Dhabawali Chicken Curry By Chef Ajay Chopra
Dhabawali Chicken Curry
Dhabawali Chicken Curry is a popular spicy chicken gravy. Chef Ajay Chopra brings the recipe of this roadside popular dish to your kitchen.Read More
For Dhabewali Chicken Curry
2 medium sized grated onions
1.5 tsp ginger garlic paste
1/2 tsp Kashmiri chilli powder
5 tbsp readymade tomato puree (or paste)
5 tbsp coriander leaves, roughly chopped
2 tsp kasuri methi (dried fenugreek leaves)
3 tbsp oil
salt to taste
For masala mix
1/2 tsp turmeric powder
1.5 tsp red chilli powder
1.5 tsp coriander powder
1/2 tsp garam masala powder
1 tsp cumin seeds
3 red chillies
3 green chillies, cut and slit
- Grate the onions and cut & slit the green chillies.
- Heat the oil in a wok/kadhai and then add the cumin seeds. Once it splutters, add the slit green chillies & the dried red chillies and give a mix.
- Now add the grated onion and fry on medium heat for 4-5 mins.
- Add the ginger garlic paste, mix & continue to fry on medium to low heat for 2-3 mins till the colour of the paste starts turning brown.
- Now add the chopped coriander leaves, mix and fry for a minute on low heat.
- Add all the spice powders in a bowl and add around 6 tbsp water. Mix it well and keep it aside. Add the Spice mix and fry on low to medium heat for around 2 mins till oil separates. Now add the chicken pieces and fry on high heat for a minute. Add salt, give a mix and continue to fry on medium heat for 3-4 mins. Now add the Kashmiri Chilli Powder, give a mix and fry on medium heat for 1 minute.
- Add the readymade Tomato purée, give a mix and fry on medium heat for around 2-3 mins till oil separates. (In case you’re using fresh blended tomato paste, you will need to fry for around 4-5 mins).
- Now add 250 ml water, give a mix and cover & cook on low heat for 20 mins till chicken is tender and oil separates. Now add roasted Kasuri Methi and mix & simmer on low heat for 2-3 mins. Serve with roti or naan.
Dhabawali Chicken Curry or Dhaba style chicken curry is a popular chicken curry that is made in roadside eateries (dhabas), which are traditionally visited by budget travelers or truckers, in India. This curry is little spicier than the one found in restaurants and also more fragrant and flavourful. It is because they use more whole spices and generally very basic ingredients. Juicy and succulent marinated pieces of chicken are cooked in a simple and spicy tomato onion gravy flavoured with whole spices, ginger, garlic, and yogurt.
The spicy, hot Dhabawali Chicken Curry served with rice and tandoori roti is a meal to die for.