Dhaba Chicken Curry
January 31, 2014
"This is a made-from-scratch curry that is absolutely delicious. A dhaba is a roadside restaurant that is common along the sides of Northern Indian highways, and everyone makes it slightly differently. I've seen many recipes that use chicken breast, but an Indian friend insists legs and thighs are the best. Skin-on, of course!"
- Serving Size: 1 (432.4 g)
- Calories 463.8
- Total Fat - 30 g
- Saturated Fat - 6.2 g
- Cholesterol - 287.5 mg
- Sodium - 454.8 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 3.8 g
- Sugars - 7.8 g
- Protein - 31.6 g
- Calcium - 78.5 mg
- Iron - 4.2 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.2 mg
In a food processor, roughly chop the onions. Add the garlic and ginger and process until they are finely chopped but not a paste.
In a medium, enameled cast iron casserole (Le Creuset), heat the oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.
Add the onion mixture and cook over high heat, stirring occasionally until the mixture is golden brown, about 6 minutes.
Add the turmeric and tomato sauce and simmer over medium high heat, stirring occasionally until it is slightly thickened, about 3 minutes.
Season the chicken pieces with salt and add them to the pot. Coat the chicken with the sauce and let it cook for about 4 minutes.
Add the water to the pot, cover and bring to a boil. Reduce heat and simmer until the chicken is cooked through, turning occasionally.
Season the curry with salt to your taste.
To serve, ladle the curry into serving bowls and garnish with the chopped cilantro. Serve with basmati rice and naan.
Tips & Variations
- Enameled cast-iron pot