Dhaba Chicken

What comes to your mind when you think about going on a highway trip? I am sure there will be loads of things and one thing which you really can not forget is having an awesome meal at some road side Dhaba. Dhaba foods have their special aroma and taste all together. I don’t know if it is the hunger that makes the food so tasty or the journey; no matter what might be the reason, the actual fact is that we all love Dhaba food. The delicious chickens they make,  the makhhan wala egg tadka, lassi mmmm aweosme, isn't it? Well I'm sure it is. There are many people I know who can any day pick Dhaba food rather than any urban restaurant, well without any doubt I fall under this category.

Dhaba Chicken

Though me and my family love Dhaba food, it is always not possible to get some, so I make them at home only. Last night I made a chicken curry which we usually get to eat at the Dhabas, so I just named it ‘Dhaba Chicken’.  

Dhaba Chicken

It is a 10 step recipe which makes it very easy to make. Here I am providing the recipe in pictorial format as I usually do. 

So here it comes

Put the pan on the oven and fry 2 tsp kasoori methi without oil

2. Take approx 1 kg chicken pieces in a bowl, add 2 tbsp coriander power, 1 tsp black pepper powder, salt, turmeric, 1 chopped tomato, 10 sliced green chillies, 2 tbsp garlic paste, 2 tsp ginger paste, 1 tbsp green chilli paste, fried kasoori methi. Mix well. Keep it aside for 10 to 15 minutes.

Marinate the chicken

3. The actual recipe calls for mustard oil but I opted for refined oil. The choice is yours.

Fry till the seeds turn darker in colour

4. I usually cut the onions in thin slices and cover the pan while frying as it cooks faster and saver fuel too.

Fry till golden

5. Adding the red chilli powder at the beginning actually brings a nice colour as you can see in the picture below.

Fry until the onions look like this

6. Mix the chicken well and cover it.

7. After cooking the chicken under closed lid for near about 5 to 10 minutes, add 2 tbsp of curd. Mix well, cover the lid and let it cook for 10 minutes more.

8. Open the lid and give it a stir. Check if salt is needed. Cook it without the lid for 2 minutes more.

9. Add 4 tbps of fresh coriander leaves.

10. Serve hot with parantha, chapathi etc. .