Dhaba Curry Recipe

Ingredients

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the chicken pieces with yogurt, ginger, garlic, and salt. Let it sit for 30 minutes.
2. 2.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add coriander powder, turmeric powder, red chili powder, and garam masala. Cook for a minute.
6. 6.
   Add marinated chicken along with the marinade. Stir well to coat the chicken with the spices.
7. 7.
   Cover the pan and cook on low heat for 30-40 minutes or until the chicken is tender.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into evenly sized pieces to ensure even cooking.
• Yogurt — Use plain yogurt with a thick consistency for a creamy texture in the curry.
• Ginger and Garlic — Grate the ginger and mince the garlic finely to release their flavors effectively.
• Tomatoes — For a smoother gravy, puree the tomatoes before adding them to the curry.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chopped fresh chili peppers.
• To enhance the flavors, allow the curry to rest for a few hours or overnight before serving.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a vegetarian version, replace the chicken with paneer or tofu.
• Serve the Dhaba Curry with a side of raita (yogurt sauce) and pickles for a complete Indian meal experience.

Serving advice

Serve the Dhaba Curry hot with steamed basmati rice or freshly baked naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Dhaba Curry in a traditional Indian serving dish or a deep bowl. Drizzle a swirl of yogurt on top and sprinkle some garam masala for an attractive presentation. Serve with a side of rice or naan bread.