A Taste Of Punjab: Dhaba Chicken Curry Recipe

A country full of energy, colour and vibrance; India is indescribable. It’s safe to say India is not short on culinary diversity; from the famous Gol Gappe chowed down at street stalls, freshly fried Jalebis, and fragrant curries: India is truly a foodie’s haven.

Dhabas are almost synonymous with Punjabi cuisine. Having originated in the North of India, these roadside restaurants typically served up comfort dishes to lorry drives and have since increased in popularity, now serving food in the heart of cities and rural areas at affordable prices. Dhabas typically serve traditional dishes, focusing on simplicity and freshness.

Whilst a trip to India may not be on the cards this year, this Dhaba style Chicken Curry will be enough to satisfy your travel cravings! Spicy and rich, made with fragrant ground spices, it makes the perfect hearty family dinner.

Read on for the full recipe!

Ingredients:

For 4:

Marinade:

• 500g chicken breast or thigh cut into cubes
• 1 tbsp ginger garlic paste
• 1tbsp yoghurt
• juice of half lemon

Curry:

• 3 tbsp sunflower Oil
• 2 medium brown onions finely chopped
• 1tsp garlic paste
• 1tsp ginger paste
• 2 green finger chillis- adjust to taste
• 2 medium tomatoes chopped
• ½ tbsp cumin seeds
• ¼ tsp turmeric powder
• 1/2tsp red chilli powder
• ½ tsp garam masala
• 1tbsp coriander powder
• 2 cloves
• ¼ tsp cinnamon
• 3 curry leaves
• 2 cardamom pods
• 5 peppercorns
• 1/2tsp salt- adjust to taste
• coriander leaves chopped
• lemon wedge for garnish

Method:

1. Add the chicken, ginger garlic paste, lemon juice and salt to a bowl, cover and refrigerate for at least 30 minutes.
2. Heat the oil in a large pan and add the cumin seeds. Roughly pound the bay leaves, cardamom, peppercorns and cloves and add to the pan.
3. When they begin to splutter, add the chopped onion and green chillis and allow to cook until pinkish brown. Add the ginger-garlic paste and continue to cook.
4. Add the tomatoes, turmeric, red chilli, coriander powder, cinnamon and cook until the tomatoes almost form a paste.
5. Add the chicken, garam masala and ¼ cup of water- you may need to add more water if it is looking too dry.
6. Bring to the boil, reduce the heat and cover the pan with a lid. Allow to cook on a medium heat for around 20 minutes.
7. Uncover the pan, and cook for another 10 minutes until the water evaporates and the curry thickens.
8. Allow the curry to sit for around 10-20 minutes before serving.
9. Sprinkle over chopped coriander and serve with lemon wedges, rice, roti or naan.