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Highway Dhaba Chicken Curry is a special #ChickenCurryRecipe from the Punjabi cuisine. In this #HighwayDhabaChickenCurry recipe chunks of chicken pieces are simmered in an aromatic and spicy onion tomato gravy. You can now make this #DhabaStyleChickenCurry with Cookd’s Simple recipe and serve it along with roti, phulka, rice and paratha. Do try this recipe and share your feedback with us in the comments section.
Highway Dhaba Chicken Curry Recipe:
Chicken (curry cut) - 500 grams
Oil - 5 tbsp
Cinnamon - 2 inch
Cloves - 6 nos
Black Cardamom - 1 no
Green Cardamom - 5 nos
Onion (sliced) - 1 Cup
Green Chilli (slit) - 2 nos
Ginger Garlic Paste - 1 tbsp
Tomato (roughly cut) - 1 Cup
Kashmiri Red Chilli powder - 1 tbsp
Turmeric Powder - ½ tsp
Jeera Powder - 1 tsp
Coriander Powder - 1 tbsp
Garam Masala Powder - 2 tsp
Salt - ½ tbsp
Water - 2 Cups
Coriander Leaves - ¼ Cup
Kasuri Methi - 1 tbsp
Ghee - 1 tbsp
Red Chilli Powder - ½ tsp
Ginger (chopped) - 1 tsp
Cooking Instructions:
1. Grind the tomatoes into a purée.
2. Heat up oil and add the whole spices (cinnamon, cloves, green cardamom and black cardamom).
3. Add the sliced onions and cook until they are golden brown.
4. To the golden brown onions, add ginger garlic paste, slit green chillies, all the spice powders and salt. Saute for 20 seconds. To this, add tomato puree. Cook for 5 minutes, adding water if necessary.
5. Add the chicken pieces to this and saute for 2 minutes.
6. Add water to this and cover it with a lid. Cook it on low flame for 20 minutes.
7. After 20 minutes, the oil should be floating on the top or around the edges. This is a sign that the masalas have been cooked. Taste and adjust the salt.
8. Add chopped coriander leaves and crushed Kasuri Methi leaves to the chicken curry. Remove from the heat.
9. In another pan, heat up ghee and add chopped ginger to it. Add the chilli powder and turn off the flame. Add this to the chicken curry.
Cooking Tips:
1. This is a very rustic curry with plenty of spices and oil. If you want a milder curry, you reduce the chilli powder and oil to ¾ of the quantity.
2. Do not cook for more than one minute after adding the Kasuri methi, as this can give a bitter taste to the curry.
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