DHABEWALI CHICKEN

DHABAS are an attraction while touring India; as your speeding cars pass through the newly upgraded national highways, the inevitable stops at the "dhabas" give you warm food and rest. This pleasure is in fact a part of your tour. Whether it is a cup of tea, a lunch with rajma chawal or a dinner with chicken, chapati and dal, all are served fresh and hot. It is such a joy, at least to me. Our parents loved having Dhaba Food, tandoori roti, tara dal, aloo-mater the most. 

I would sit and watch the crowd around, at what pace and expertise the waiters would carry 4-5 plates at a time, how the cooks prepare roti on the oven one after another. A big work affair goes on whole day and night. Had I have that writing prowess, I would have definitely written a book on them. Isn't it from these "dhabas" that many a chefs and home-cooks draw inspirations? I think, yes! Although this foodie does not have much knowledge on food history.

This recipe of DHABEWALI CHICKEN did I come across surfing the internet. Anyway, I am heavily influenced by India's master chef Sanjeev Kapoor, our mother's most favourite chef. We also had "poori, narkol diye cholar dal & salad"on the side.

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, 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, fry till fragrant.

Add the sliced onions, fry till golden brown.

Add all the powdered masalas except the garam masala.

Stir for a minute, add the chicken. Fry them for 3-4 minute at high heat.

Reduce the heat to minimal, cover. After 10 minutes, add the tomato sauce.

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

The water would dry up and hopefully it is done. 

Add the garam masala powder, stir and transfer to a bowl. Garnish with chopped coriander leaves.

Serve with your choice of  breads!