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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.
For 4 servings
Marinate the Chicken
Prepare the Curry Base (Bhuna Masala)
Cook the Masala and Chicken
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.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 441.79 calories per serving with 38.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
Increase the number of green chilies to 3-4 and add 1/2 tsp of red chili powder along with the Kashmiri chili powder for extra heat.
Use boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. Reduce the simmering time in the final step to 15-20 minutes.
For a richer finish, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of turmeric, ginger, and garlic provides potent anti-inflammatory compounds like curcumin and gingerol, which can help reduce inflammation in the body.
Spices like cloves, cinnamon, and garlic are known for their antimicrobial and immune-boosting properties, helping to fortify the body's natural defenses.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
One serving of this Dhaba Chicken Curry contains approximately 480-520 calories, primarily from the chicken and ghee. The exact count can vary based on the cut of chicken and amount of fat used.
It can be part of a healthy diet. It's an excellent source of protein from chicken, which is vital for muscle repair. The spices like turmeric and ginger have anti-inflammatory properties. However, it is moderately high in fat due to the use of ghee, so portion control is recommended.
Yes, you can. Follow the steps until searing the chicken. Then, add the hot water, close the lid, and pressure cook for 2 whistles on high heat. Let the pressure release naturally. Finish with garam masala and kasuri methi.
Curd can split if it's too cold or if the heat is too high when it's introduced. To prevent this, always use full-fat curd, whisk it well until smooth, and ensure it's at room temperature before making the marinade.
This curry pairs beautifully with tandoori roti, naan, or lachha paratha. It also goes well with simple steamed basmati rice or jeera rice.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
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