Wednesday, 8 May 2013

Dhaba Chicken

Dhaba this name reportedly originated in the Punjab region of India, which neighbor Pakistan, and has come to epitomize both countries in its food.  This is the name given to roadside restaurants in India are Pakistan. One can easily find them on highways, generally serving local cuisine.  They also serve as truck stops. 

Dhaba evolved from Punjabi customs and typically offers more standardized Punjabi cuisine, from Tandoor -baked naan and roti to masala-laden dals and chicken dishes.

 The recipe I share today “Dhaba Chicken” traces its roots to Punjabi preparation.  This is a side dish. I swear by this recipe easy to make and amazingly yummy. You will just not be satisfied with just tasting it,  you would want more :)

4tbs Butter & 4tbs cooking oil

Boneless Chicken - cut into pieces & 1.1/2 

freshly cut tomatoes

1tbs  freshly cut garlic & ginger

1.1/2 freshly cut tomatoes

Salt & 1tsp ground black pepper

2tsp coarsely grind coriander & cumin

Tsp red chilli flakes & 1tsp garam masala

1 cup yogurt (beaten with Fork)

2tbs dry methi (Fenugreek)

1tbs finely sliced garlic

6tbs freshly sliced coriander

3 sliced Jalapenos (optional)

Dry Mixture

In a small bowl add salt, dry coriander, cumin, black pepper, chilli flakes & garam masala – Grind it roughly.  The mixture should not be fine. This is a dry mixture so don’t add water.


Wash the chicken pieces & drain. Place the butter in a non stick pan. When butter melts add half the chicken pieces & fry on full heat. Until chicken turn golden brown. Remove into a dish. Fry the second half of the chicken & remove.

In remaining oil & butter mixture. Add ginger & garlic paste fry for two minutes. Then add the tomatoes & half the dry mixture masala. Mix well & add a cup of water. Cover & cook till the liquids from the mixture dry up & masala is sautéed well. Keep stirring from time to time so mixture doesn’t stick.

Add yogurt & stir well. Add remaining dry mixture to the chicken. Add 1tsp extra red chilies & black pepper if you want your dish to be hotter.

Add 2 tbs Methi (Fenugreek) & freshly sliced garlic. Mix well & cover the lid cook for 5 min on low heat & garnish it with sliced ginger, Jalapenos & coriander leaves. 

Enjoy !!!  

If you happen to try this recipe then do let me know how it turned out.

“Coming soon”

Jasmine Noir Perfume Review for Women's

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