Tomato Chicken Curry

Dhaba style cooking is very simple using minimum ingredients, but the taste and flavour are truly lip smacking good. We have been cooking many simple dhaba style curries at home, both veg and non veg.

Recently, my wife Meena was watching a cookery show called 'Oggarane Dabbi' on Zee Kannada channel. One chicken curry made by the host Chandrappa attracted her attention. It was simple looking dish that resembled Punjabi dhaba style chicken curry to a great extent. She immediately noted down the recipe and made this for our relatives from abroad. Within no time they finished almost everything, leaving a few small pieces of chicken and a couple of spoonfuls of the gravy for me. Then I decided, whenever Meena makes such dhaba style curry, I should eat first with the guests!

Tomato Chicken Curry with Tawa Butter Kulchas

Try this and you will definitely go for a bigger quantity and prepare this again and again. Highly recommended to newly wed couple who have just settled down in life with new kitchen setup. This requires mostly spice powders and ready to use ginger garlic paste available easily in local stores. Absolutely no grinding involved, so you can smile wide like a Punjabi and shout "Oye! Balle Balle, this Tomato Chicken Curry smells good from our kitchen to LA!"

Ingredients:
Chicken pieces without skin - 750 Gms
Ghee - 4 Tsp(20 Ml)
Onions - 3 medium minced/grated(Around 150 Gms)
Kasuri Methi - 1 Tsp
Ginger Garlic Paste - 1 Tsp
Tomatoes - 4 Medium finely chopped(Around 200 Gms)
Red Chilli Powder - 1 Tsp(Adjust according to taste)
Coriander Powder - 1 Tsp
Black/White Pepper Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To taste(We added 3/4 Tsp)
Coriander Leaves - A handful chopped

Method:
Heat ghee in a thick bottom pan.
Fry minced onion till golden.
Add kasuri methi, little salt, pepper powder, turmeric powder and ginger garlic paste and fry well.
Add chopped tomatoes, chilli powder, coriander powder and garam masala powder.
Fry till oil leaves the sides.
Now add the chicken pieces and fry on high flame till chicken pieces turn opaque.
Add 1/2 cup water and salt to taste, bring to a boil.
Cover and allow to simmer for 15-20 mins or till done.
Garnish with chopped coriander leaves and serve with rotis or ghee rice and a lemon wedge.