Dhaba Style Chicken Curry

Spicy, fragrant, flavourful chicken curry that will make you go weak in the knees! Made with ground spices, lots of onions and tomatoes. The perfect recipe for a hearty meal. 

Serves: 2-3

Ready in: Minimum 30 minutes prep + 50 minutes cook

Difficulty: ★★☆

Ingredients 

Marinade:

1 whole chicken cut into curry pieces 

1 tsp salt 

1/2 tsp turmeric 

1/2 tsp Kashmiri chilli powder 

1 tsp garlic paste

Curry:

1 large onion, sliced 

1 cup tinned tomatoes 

1 tbsp garlic paste

1 tbsp ginger paste 

2 tsp coriander powder

1 tsp kashmiri chilli powder 

1 tsp cumin powder 

1 tsp turmeric 

1/2 tsp garam masala 

6 tbsp oil 

2-3 chillies, optional

1 bunch coriander, chopped 

Salt to taste

Method 

Place all ingredients listed under 'marinade' in a bowl and mix to combine. Cover and set aside in fridge for a few hours or a minimum of 30 minutes. 

Heat a deep pan or wok on medium heat and add 3 tbsp oil. Fry marinated chicken for 10 minutes until chicken is half cooked and browned. Remove chicken from pan and set aside. 

In the same pan add 3 tbsp of oil and add onions. Sauté on medium high heat until onions brown. Add garlic and ginger paste and sauté for a minute then turn heat to low and add coriander powder, Kashmiri chilli powder, cumin powder, turmeric and 1/4 cup of water. Fry spices on low heat for 3-4 minutes. 

Add the tinned tomatoes and chillies stirring to combine. Add the chicken to the pan and sauté on medium high heat for 5 minutes or until oil separates from the masala and chicken is well coated. Add salt and 1.5 cups of water then simmer on medium-low heat for 10-15 minutes or until chicken is cooked through. 

Top curry with garam masala and coriander and sauté for another 1-2 minutes. Serve curry while warm with rice or naan. Enjoy!

Notes 

Remove chicken from fridge 30 minutes before cooking. 

Stir spices constantly to avoid burning and add more water if needed. 

Check salt as you go and add more if needed.