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Punjabi Dhaba Chicken Recipe | How To Make Punjabi Chicken Dhaba Style
Punjabi Dhaba Chicken Recipe: Dhabas – roadside eateries – typically known for their hot delicious meals, comfort weary and hungry travellers along North Indian highways. Originating in Punjab, these dhabas have been serving rich Punjabi food to generations of tourists and truckers alike.
Now, the earlier charpais and enormous utensils on clay bhattis have given way to metal tables and chairs and gas burners…but the ubiquitous tandoor remains, serving up the popular tandoori chicken, and hot naans and rotis, alongside other delectable Punjabi dishes.
One such dish is our Punjabi Dhaba Chicken recipe, a tried and tested chicken recipe that pays homage to a renowned dhaba en route to Amritsar, known for its rich Punjabi chicken curry. The special ingredient that sets this recipe apart from other chicken curry recipes is flavourful mutton keema (mince) that acts as the base of this dish. The unique use of mutton keema in a chicken recipe is reminiscent of raarha mutton, also a Punjabi recipe, where keema is cooked with pieces of mutton. Here, the flavour of ghee and spices coats the chicken and infuses into the keema, resulting in an extraordinarily rich and delicious Punjabi chicken dhaba style.
This dish is relished with tandoori roti, butter naan, or other tandoori breads...though we enjoy it with an occasional tawa paratha too…perfect to soak up all that delicious gravy! It is a fairly easy recipe and our simple Punjabi chicken recipe video takes you through it with step by step instructions, helping you recreate the same delicious dish in your kitchen.
Learn how to make dhaba style Punjabi chicken at home with our detailed recipe. Find all ingredients and method to cook the best Punjabi dhaba chicken with preparation and cooking time right here.
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RECIPE
INGREDIENTS
Spice Powder:
9 cloves (laung)
3 black cardamom pods (badi elaichi)
9 green cardamom pods
1 piece cinnamon, 2-inches
12 black peppercorns (sabut kali mirch)
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3 1⁄2 tablespoons ghee
850 grams chicken, (about 1 small chicken), skinned, cut into 8 pieces
200 grams keema (minced mutton)
300 grams onions, (about 3 medium onions), finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
300 grams tomato, (about 3 medium tomatoes), finely chopped
2 1⁄2 teaspoons coriander powder
1 1⁄2 teaspoons red chilli powder, mild
1 teaspoon garam masala powder
1 1⁄2 teaspoons salt, or to taste
150 grams yogurt, hung in a muslin cloth for 20 minutes, beaten lightly
COOKING METHOD
- Make spice powder: toss cloves, black cardamom pods, green cardamom pods, cinnamon, and black peppercorn into a dry masala grinder or food processor and grind to a fine consistency. Set aside.
- Place a kadhai or wok on high heat; add ghee. Once hot but not smoking, slide in chicken pieces; sauté till golden brown all over, turning and stirring occasionally to ensure that the chicken doesn’t stick to the bottom of the pan.
- Tip in keema (minced meat) and cook for 6 to 7 minutes. Add onion, stir, then add garlic and ginger pastes; cook, stirring occasionally, for about 5 minutes. Toss in prepared spice powder and continue to cook for another 4 minutes. Slide in tomato and cook till oil leaves the masala.
- Add coriander powder, red chilli powder, garam masala powder, and salt; stir well to mix for a few minutes till the spices are no longer raw. Pour in beaten yogurt and stir continuously to ensure that the yogurt does not curdle. After about 4 minutes, cover the kadhai or wok with a tight fitting lid, and allow to cook for a couple of minutes.
- Remove from heat, and serve immediately with naan, tandoori roti, or other Indian bread of your choice.
Serves: 4
Prep Time: 16 minutes
Cook Time: 40 minutes
- Make spice powder: toss cloves, black cardamom pods, green cardamom pods, cinnamon, and black peppercorn into a dry masala grinder or food processor and grind to a fine consistency. Set aside.
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