Dhaba-style chicken curry
Sachins’ chef patron Kulmeet (Bob) Arora shares a warming recipe featuring tender chicken in a spicy, aromatic masala - reminiscent of the simple yet flavourful dishes served in many roadside Dhabas found along North Indian highways.
Ingredients
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4 chicken breasts, cut into equal-sized pieces
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½ fresh lime, juice
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2tsp garlic/ginger paste
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1½tsp mustard oil
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2tsp cumin seed
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2-3 cloves
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2 bay leaves
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1 cinnamon stick
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2 green cardamom pods
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2 medium white onions, finely chopped
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3 large fresh tomatoes, finely chopped
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1tsp salt
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1tsp turmeric powder
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1tsp chilli powder
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1tsp coriander powder
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3 fresh green chillies, cut in half lengthways
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1tsp garam masala powder
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Handful fresh coriander, roughly chopped
Method
In a bowl, combine the chicken breast pieces with the lime juice and 1tsp of garlic/ginger paste. Cover and place in the fridge to marinate for at least 30 mins.
Warm the mustard oil in a heavy-based pan over a medium heat. Add the dry spices (cumin seeds, cloves, bay leaves, cinnamon stick and cardamom pods). When the spices to begin popping, add the onions.
Cook the onions slowly until they are golden-brown in colour. Add another tsp of garlic/ginger paste and stir continuously to prevent sticking.
Add the tomatoes and continue stirring. As the tomatoes cook, add the salt, turmeric, chilli powder and coriander powder. Continue simmering until your masala begins to release some oil. At this point, add the marinated chicken. Continue stirring.
When the chicken is almost cooked through, add your green chillies and garam masala powder.
Ensure the chicken is cooked through and just before serving, stir through the fresh coriander. Serve with rice or naan.
