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.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Dhaba Chicken Curry with Steamed Basmati Rice
Homestyle Dhaba-style chicken curry with rice - an aromatic, soul-satisfying comfort food experience!
This indian dish is perfect for dinner. With 666.2 calories and 51.93g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
