Highway chicken or call it dhaba style chicken is a dish from highways of India, little spicier than normal chicken curry, But again this is the one quality that makes it a famous dish from the roads of India.
Especially when you are travelling on national highways of Punjab, Haryana, Mumbai or any Southern State of India, you will find lots of Dhaba on your way, this is where you will find this famous dish.
The spices may vary from state to state but the basic foundation of the recipe i.e. aromatically spicy is same for all, also the method of preparation is same everywhere. This is a dish which is famous among drivers and travelers, so if you are travelling foodie, my suggestion to you is to stop to your nearest dhaba and order this delicacy of road. Now let’s begin our journey to HIGHWAY chicken.
- Fabricated Chicken——————————————500 gms
- Onion———————————————————–200 grms. (Finely sliced)
- Tomato Puree————————————————-100 ml.
- Green Chillies————————————————-4 nos. (Paste)
- Ginger———————————————————-50 grms. (Cut into julienne)
- Whole Garam Masala (can be coarsely grinded)—–20 grms.
- Bay Leaves—————————————————–2 nos.
- Red Chili Whole———————————————-2 nos.
- Cumin Seeds————————————————–1/2 teaspoon
- Kashmiri Red Chili Powder——————————–2 teaspoon
- Coriander Powder——————————————-2 teaspoon
- Cumin Powder————————————————1 1/2 teaspoon
- Garam Masala Powder————————————-3 teaspoon
- Turmeric Powder———————————————1/2 teaspoon
- Ginger Garlic Paste——————————————50 grms.
- Coriander Leaves——————————————–50 grms. (Finely chopped)
- Oil for Cooking———————————————–4 tbsp.
- Salt————————————————————–To Taste
- Lemon Wedges———————————————-2 nos.
- Green Chilies————————————————-2 nos. (Slitted)
- Clean and wash dry the chicken and keep it aside after mixing little salt and 1 teaspoon garam masala for marination. This will make the chicken tender and juicy
- Take oil in pan and heat it to the desired temperature on medium flame and then add the cumin seeds followed by whole red chili and bay leaves, sauté for a min and then add the whole garam masala and sauté again for a min.
- Once the spices are done add the sliced onions and cook it till it becomes translucent or golden brown in color, add a little salt, as salt loosens the fiber and expedite the cooking process.
- Now add ginger and garlic paste to the gravy and cook it till the raw flavor of the gravy is gone, you should figure this out by tasting the gravy.
- Add chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder and salt as per taste cook for 5 minutes.
- Now add chicken to it. Give a nice mix so that the masalas are nicely coated. Cover the lid and cook for about 5-6 minutes on a low flame without burning the gravy, as this will spoil the taste and aroma of the dish, so take proper care at this stage.
- Now add the tomato and chili paste to it and cook it till the gravy becomes smooth and the oil separates from the masala. (Never add tomatoes before the meat because the sourness in tomatoes will make the chicken tough and hard to cook).
- Add 4 cups of warm water and cover the lid. Cook for about 15-20 minutes on a low flame. (Add only warm water cold water can slow the cooking process or even spoil the tenderness of the meat).
- Once the chicken is cooked add ginger juliennes and slitted green chilies. Mix well.
- Add chopped coriander. Mix it well. Cook for about a minute.
- Now sprinkle little garam masala powder and turn off the flame.
- Garnish it with chopped coriander and lemon wedges.
- Serve hot with white rice and fulka or roti accompanied by green salad.
Serves- 3 nos. Preparation Time- 15 minutes, Cooking Time- 45 minutes, Total Time- 1hrs.
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