Classic Chicken Curry with Curry Cut, Dhaba Style
A bone-in chicken curry with a deep onion-tomato masala and a slick of red oil on top. The kind served at roadside dhabas.
Raw materials
Bone-in curry cut with skin gives the gravy body and flavour.
Ingredients
Method
Take your time with the onions. They set the flavour.
- 01Get set
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Brown the onions
Heat the oil, add the whole spices and onions. Cook for 12 minutes until deep golden.
- 03Build the masala
Add the ginger-garlic paste and chillies for 1 minute, then the tomatoes and powders. Cook for 8 minutes until the oil separates.
- 04Add the chicken
Add the chicken and cook on high for 6 minutes, stirring, until the pieces are sealed.
- 05Simmer
Add the hot water and salt. Cover and simmer on low for 25 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Stir in garam masala and coriander. Rest for 5 minutes and serve.
Questions
Do I need to remove the skin?+
No. The skin adds flavour. You can skim extra fat from the top before serving.
Can I cook it from frozen?+
Thaw in the fridge first for even cooking and a better gravy.