Dhaba Model Rooster Curry – My Meals Story

This Dhaba Model Rooster Curry stands for each highway journey we have had with our households. Similar daring flavours, prepared in underneath 45 minutes – it is sizzling and aromatic and is made with floor spices, onions and tomatoes. I’ve shared how you can make this recipe in a standard strain cooker, prompt pot and on the stovetop.

Dhaba style chicken curry served in the pressure cooker it was made in

I feel I’ve lastly nailed it. This Dhaba Model Rooster Curry is SO good. Its legit, as shut because it will get to consuming it in a dhaba. Spicy, aromatic with spices, massive, daring flavours and actually juicy items of hen.

Dhabas, for the uninitiated are roadside eating places scattered all around the nation, and their meals is exclusive. Hell, the expertise is exclusive and is one you need to have. Small mud shacks, with solely chaarpai’s (rope and wood cots) and a wood plank for a desk, you will discover them as you drive alongside the freeway. They’re normally patronized by truck drivers and finances travellers who’re on the lookout for meals which reminds them of house. Rising up, the spotlight of any highway journey was a visit a dhaba for steaming sizzling, spicy dhaba fashion hen curry, dal fry or dal makhani and tandoori rotis recent from the oven to mop all of it up. These soul satisfying meals will at all times be etched on to my coronary heart!

Not like my different recipes, this one’s barely time consuming as a result of masala is floor and cooked until it is colour modifications. That is attribute of most Indian curries, and the gradual cooking course of or bhuno is what lends dishes a singular taste.

Elements for Rooster Curry

Listed below are the primary components you will want for this recipe:

Ingredients for the marinade pictured on white marble with text to identify them

Rooster: Bone in hen minimize into 2 inch items. Most Indian curries use your complete hen (thighs, breast, drumsticks)

Ginger Garlic Paste: Contemporary ginger and garlic in equal elements floor to a paste with a little bit water. Use retailer purchased in a pinch however recent provides extra flavour

Lime Juice: Acid helps tenderise the meat

Ingredients for chicken curry pictures on a marble with text to identify them

Mustard Oil: Key to getting that distinctive dhaba flavour. Extra pungent and add a smokiness

Entire Spices: Cumin, Cloves, cardamom, cinnamon and bayleaf. Skip if you do not have however I like to recommend utilizing them for that burst of flavour

Ginger & Garlic: Floor with onions. Might be substituted with 1.5 tablespoon retailer purchased or do-it-yourself ginger garlic paste

Onions: Kind the primary base of the gravy and add flavour, density and thickness

Inexperienced Chillies: Add warmth and flavour. Use serrano peppers if you do not have Indian inexperienced chillies obtainable

Floor Spices: Pink Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. Home made garam masala works finest and ought to be added in the direction of the center or finish of the cooking course of to retain its aroma and flavour

Ingredients for the tempering or tadka laid out on a marble with text to identify them

Tempering: The tempering makes use of ghee, ginger and inexperienced chillies and provides an extra layer of flavour as soon as the curry is cooked

What makes this recipe so distinctive?

We had been asking this query ourselves whereas making an attempt to copy that dhaba like flavour – How is it that widespread dishes style further distinctive once they come from a dhaba?

Right here’s what we discovered – dhabas use extra oil, ghee and butter so as to add richness and to cook dinner the meals quicker, there is a pure smoky flavour as a result of all of the cooking is completed on a very excessive flame or utilizing firewood, they liberally use freshly floor spices wherever potential and at last, they finish the dish with a scorching tadka/tempering!

We’ve taken all this info and compiled it into one stunning hen curry.

The way to make Rooster Curry

Try the 6 easy steps that go into making this stunning curry

Step by step collage showing how to marinade chicken and grind onion paste for the gravy
  1. Marinate the hen in ginger garlic paste, lime juice and salt. This provides flavour from inside and the acid helps tenderise the meat
  2. Grind ginger, garlic, inexperienced chillies and onions to a paste with a little bit water. This turns into the bottom of the curry
Step by step picture collage showing how to make chicken curry in a pressure cooker
  1. Pound spices roughly with a mortar pestle to interrupt them down and launch their flavour
  2. Saute them in sizzling oil to mood them
  3. Brown the onion paste in oil that is tempered with entire spices. This can be a gradual cooking course of the place the onion paste is sauteed on a low flame until it modifications color and turns into a deep golden brown. You may see a skinny layer of oil floating on the highest and the perimeters – thats when its cooked by and is not uncooked anymore
  4. Cook dinner tomatoes and spices for a couple of minutes until the tomatoes turn into pulpy mushy
  5. Roast the hen together with garam masala within the onion tomato combination, tossing it for a minute or two until the gravy coats all of the items
  6. Strain Cook dinner for Quarter-hour. If utilizing a conventional strain cooker, begin on excessive warmth and after the primary whistle, cut back the warmth to low. Wait until you hear two extra whistles after which flip off the flame. Let the strain launch naturally. To make prompt pot hen curry, strain cook dinner on excessive for 8 minutes
  7. Mood julienned ginger and slit inexperienced chillies in butter and ghee.This provides an additional layer of flavour and offers it a pleasant trace of ginger
  8. Serve hen curry with tempering poured on prime. Sprinkle some chopped coriander for freshness and flavour

Richa’s Tricks to make the Excellent Dhaba Rooster Curry 

This can’t be careworn sufficient! Flavour, seasoning and tenderising – that is what this does!

Do not rush this course of. Browning onions slowly effectively eliminates any uncooked odor and flavour. You may know its performed whenever you see a little bit oil separating on the perimeters and the color modifications to a deep golden. This, as well as with the herbs, spices and tomatoes create the right steadiness. 

There’s a truthful quantity of fats on this recipe within the type of oil, butter and ghee. Do not skimp on it or the flavour will get compromised.

  • At all times use high quality garam masala

I at all times advocate do-it-yourself garam masala. However even when utilizing retailer purchased, ensure its no more than a 12 months previous. Add it simply earlier than cooking the hen in order that it retains its freshness and aroma

  • Completely cook dinner the hen

Observe the time and approach in response to the recipe. However when you’re nonetheless unsure, use a meat thermometer. The inner temperature of completely cooked, protected and able to eat hen is 75C/165F.

  • Don’t forget the tempering

This tempering makes me swooooon! I’m not kidding one bit, it provides it that further kick together with the richness from the ghee. 

I hope you guys take pleasure in this recipe as a lot as I do, it’s actually one in every of my favorites! And like all curries, this tastes even higher the following day, so no want to fret about leftovers 😉

In the event you love dhaba fashion meals, take a look at my different favorite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Rooster, Dal Makhani

Chicken curry served on a black plate with rice, onions, lime juice and green chillies on the side

Serve this with:

Watch the Recipe Video

Dhaba style chicken curry served in the pressure cooker it was made in

Dhaba Model Rooster Curry

The perfect dhaba fashion hen curry recipe! Spicy, sizzling, aromatic curry made with floor spices, onions and tomatoes, and ideal for a household lunch or dinner.

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Course: Most important Course

Delicacies: Indian

Weight loss program: Gluten Free, Halal

Prep Time: 10 minutes

Cook dinner Time: 35 minutes

Whole Time: 45 minutes

Servings: 8 Parts

Energy: 292kcal

Directions

  • Marinate the hen items with ginger garlic paste, lime juice and salt. Cowl and put aside when you prep the whole lot else

  • Grind onions, ginger, garlic and inexperienced chilies to a high-quality paste with little or no water. Put aside.

  • Warmth oil in a strain cooker or a big heavy backside pan. Add cumin seeds. Roughly pound all the entire spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.

  • As soon as they begin to splutter, add the onion paste. Cook dinner the onion paste on a low flame, stirring sometimes, until it’s lowered to a golden, brown paste and also you see a skinny layer of oil alongside the perimeters

  • Add tomatoes, salt, turmeric powder, purple chili powder (if utilizing) and coriander powder. Cook dinner until the tomatoes begin melting, and nearly type a paste.

  • Add the hen and garam masala and roast for a minute or two. Add 1 cup water.

Strain Cooker:

  • At this stage, in case you are utilizing a strain cooker, place the lid and strain cook dinner on excessive until the primary whistle goes off. Then cut back the flame to low and strain cook dinner for 2 extra whistles and switch off the flame. If utilizing a unique form of strain cooker (and not using a whistle system), strain cook dinner on excessive for Quarter-hour. Let the strain launch naturally.

  • Simmer for 5-10 minutes on excessive flame, if required, to thicken the curry (hen leaves a variety of water). I did not want to do that.

Stovetop Methodology:

  • In case you are utilizing a heavy bottomed pan, carry the curry to a boil, cut back the warmth, cowl with a lid and let it cook dinner on medium warmth for 20-25 minutes. Uncover the pan, and cook dinner for an additional 10-Quarter-hour until the curry begins to thicken. As soon as the curry is prepared, swap off the flame.

  • Instantaneous Pot Methodology:

  • If utilizing an prompt pot, place the lid and alter the vent to sealing. Strain cook dinner on excessive for 8 minutes. Launch strain manually. Simmer the curry for a couple of minutes to attain the specified thickness if there’s an excessive amount of water.

  • Tempering:

  • In one other small pan, warmth ghee and butter and add inexperienced chilies and ginger. As soon as they begin to splutter, swap off the flame and blend the tadka (or tempering) into the curry. Prime with coriander.

  • Let the curry sit for 10-Quarter-hour earlier than serving. Tastes finest with rotis or rice.

Notes

  1. Bone-in hen retains the meat tender and juicy. If you do not have entry to ‘curry-cut’, use drumsticks and thighs
  2. Mustard Oil is my oil of alternative whereas making this curry as a result of it provides that distinct ‘dhaba fashion’ flavour and smokiness. In a pinch, use any impartial flavoured vegetable oil. Olive oil or coconut oil are usually not beneficial for this recipe
  3. Marinate the hen earlier than you begin prepping anything. The marinade tenderizes the meat and flavours it from inside
  4. Add simply sufficient water whereas grinding the onion paste. An excessive amount of water will enhance the time it takes to brown them. Its okay if the combination isn’t very clean.
  5. Cook dinner the onion paste until it turns a deep golden brown in color. Keep in mind to stir steadily as it could actually simply keep on with the underside and burn. Once you begin seeing some oil separating from the perimeters, it is cooked
  6. Cook dinner the tomatoes till they break down and the oil separates i.e., there’s a skinny layer of oil on prime or the perimeters. The oil separating is an indicator that the spices have mixed and are cooked by. It additionally indicated that the surplus moisture has evaporated. 
  7. Don’t skip on the remaining tempering – it actually elevates the flavour of the dish!


Diet

Energy: 292kcal | Carbohydrates: 16g | Protein: 13g | Fats: 20g | Saturated Fats: 6g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 9g | Trans Fats: 1g | Ldl cholesterol: 54mg | Sodium: 1400mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 738IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg

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