Wednesday, 13 May 2015

DHABEWALI CHICKEN



DHABAS..... another attraction while touring India.... your speeding car through the newly upgraded national highways, the inevitable stops at the dhabas gives you a new high. This pleasure is in fact a part of your tour. Whether its a cup of tea or a lunch with rajma chawal or a dinner with chicken, chapati n dal, all served fresh and hot is such a joy, at least to me. I sit and watch the crowd around, at what pace and expertise the waiters carry 4-5 plates at a time, how the cooks prepare roti on the oven one after another. A big work fare going on whole day n night. Had I have that writing prowess, I would have definitely written a book on them. Isn't it from these dhabas that these recipes of tandoori chicken/roti, tikka masalas originated and got place in the prestigious fine dining restaurants? I think so, though this foodie does not have much knowledge on food history.

This recipe of DHABEWALI CHICKEN I came across while surfing and is heavily influenced by India's master chef Sanjeev Kapoor. I served it with puri and dhaba style salted lassi.

INGREDIENTS :
Chicken : 500gm [I used boneless]
Onions : 2
Minced Garlic : 1 tbsp
Minced Ginger : 1 tsp
Coriander Powder : 1 tbsp
Cumin Powder : 1 tsp
Cinnamon Powder : 1/4 tsp
Green Cardamom Powder : 2 pinches
Clove Powder : 1 pinch
Red Chilli Powder : 1 tsp
Tomato Sauce : 1 cup
Salt : As requried
Turmeric Powder : 1/2 tsp
Lemon Juice : 2 tbsp
Garam Masala : 1/4 tsp
Oil : 4 tbsp
Chopped Coriander leaves for garnish

METHOD : 
Wash the chicken and marinate with salt, turmeric and lemon juice and keep aside for 1-2 hours.

Slice the onions, mince the ginger and garlic. Wash them.

Heat oil in a wok. Add the minced ginger and garlic and fry till fragrant.

Add the sliced onions and fry till golden brown.

Add all the powdered masalas except the garam masala.

Stir for 1 minute and add the chicken.

Fry for 3-4 minute at high heat.

Reduce heat and cover.

After 10 minutes, add the tomato sauce.

Stir well and cover cook for another 20 minutes at low heat.

The water will dry up and hopefully its done.

Add the garam masala powder, stir and transfer to a bowl.

Garnish with chopped coriander leaves.

Serve with your choice of  breads!!







3 comments :

  1. Dhaba food ka asar hi aisa hain! truly droolicious, recipe bookmarked:)

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete