A rustic, robust chicken curry just like the ones served at roadside eateries in North India. Tender chicken pieces are simmered in a spicy, fragrant gravy made with whole spices and a simple onion-tomato base. It's pure comfort food.
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
About Dhaba Chicken Curry, Tawa Roti and Sweet Lassi
Perfectly spiced dhaba style chicken curry with homestyle tawa roti. A soul-satisfying treat!
This north_indian dish is perfect for dinner. With 790.6700000000001 calories and 61.71000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 pcs Green Cardamom (Slightly crushed)
2 pcs Onion (Large, finely chopped)
3 pcs Tomato (Medium, pureed)
2 pcs Green Chili (Slit lengthwise)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of the ginger garlic paste, turmeric powder, 1 tsp of the Kashmiri red chili powder, and 0.5 tsp of the salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours.
2
Prepare the Curry Base (Bhuna Masala)
Place a heavy-bottomed pan or kadai over medium heat and add the ghee. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions. Cook for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This slow browning is crucial for the authentic dhaba flavor.
Add the remaining 1 tbsp of ginger garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala and Chicken
Lower the heat and add the powdered spices: coriander powder, cumin powder, and the remaining 0.5 tsp of Kashmiri red chili powder. Stir for 30 seconds to toast them lightly.
Pour in the tomato puree and add the remaining 1 tsp of salt. Cook this masala mixture, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the edges.
Add the marinated chicken pieces to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, searing the chicken on all sides until it's no longer pink.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir everything together, scraping the bottom of the pan. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently and simmer for another 2 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
