Roadside Dhaba Chicken Curry

This is my take on the popular curry served in the roadside eateries of India. My son tried it for the first time and loved it. Red chillies does add a bit of heat so avoid it you don't like it spicy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a pan, add cumin seeds, and let them splutter. Followed by the rest of the whole spices; black peppercorns, bay leaf, cinnamon stick, black cardamom and green cardamom.

Step 2

After about 30 seconds, add chopped onions and sauté until golden brown.

Step 3

Stir in ginger-garlic paste until fragrant, stirring until the raw smell disappears.

Step 4

Add the ground spices coriander and salt. Cook for a couple of minutes to blend flavours. Add a splash of water to help cook the spices.

Step 5

Add raw chicken pieces, sauté until it's browned and well-coated in the masala.

Step 6

Stir in tomato puree, ensuring it combines with the spices and forms a rich sauce.

Step 7

Bring the sauce to a simmer, cover the pan, and let it cook for around 20 minutes, stirring occasionally.

Step 8

After 10 minutes, check the consistency. If needed, add 1/4 cup water to achieve your preferred sauce consistency.

Step 9

Add garam masala and kasuri methi, stirring well to infuse flavors.

Step 10

Close the lid and let it cook for an additional 10 minutes or until the sauce reaches the desired consistency.

Step 11

Garnish with fresh coriander leaves and juliennes of ginger.