Chicken Dhaba Curry

INGREDIENTS

• 600g Chicken Thigh
• 2 Onion
• 400g Tomato
• 4 cloves Garlic
• 2 tbsp Ginger
• 120g Plain Yogurt
• 4 tbsp Cooking Oil
• 1 tsp Cumin Seed
• 0.5 tsp Turmeric
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 480ml Water
• 1 tsp Salt
• 8 tbsp Fresh Coriander

STEPS

1. 1

   Cut 600g of chicken thigh into 4 cm pieces. Mix with 120g of plain yogurt, 0.5 tsp of turmeric, 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of red chilli powder, and a small pinch of 1 tsp of salt. Leave to marinate for 15 minutes while preparing the vegetables.

   ⏱ 15 min

2. 2

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 1 tsp of cumin seed and fry for 30 seconds until fragrant. Add 2 onions (finely chopped) and cook for 8 to 10 minutes, stirring often, until deep golden brown.

   ⏱ 8 min

3. 3

   Add 4 cloves of garlic (minced) and 2 tbsp of ginger and fry for 1 minute. Add 400g of tomato (finely chopped) and the remaining 1 tsp of salt. Cook for 8 to 10 minutes until the tomatoes break down and the oil begins to separate from the masala.

   ⏱ 8 min

4. 4

   Add the marinated chicken and stir continuously for 5 to 6 minutes, until all surfaces are opaque and lightly browned. Keep the chicken separate from any ready-to-eat food and wash the raw-chicken utensils afterward.

   ⏱ 5 min

5. 5

   Add 480ml of water, stir well, and bring to a gentle simmer. Cover and cook over low heat for 25 to 30 minutes, stirring every 8 minutes, until the chicken is tender, the sauce is thick, and the chicken has no pink remaining. Confirm the thickest piece reaches at least 75°C for 30 seconds.

   ⏱ 25 min

6. 6

   Stir in 1 tsp of garam masala and 8 tbsp of fresh coriander (chopped). Simmer uncovered for 2 minutes, then rest off the heat for 3 minutes before serving.

   ⏱ 5 min