Ingredients Chicken Dhaba Chicken Curry 5.0 (3) 3 Reviews "You will find this curry at practically all of the dhabas [roadside restaurants] that line the highways in northern India," says Sanjeev Kapoor. "Economical and tasty, it gives you a taste of simple Punjabi cooking." Video: Sanjeev Kapoor demonstrates how to toast spices More Indian Recipes By Sanjeev Kapoor Updated on May 15, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 40 mins Yield: 4 Ingredients 3 onions, coarsely chopped 2 garlic cloves One 1-inch piece of fresh ginger, peeled and chopped 1/4 cup vegetable oil 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon cinnamon Pinch of ground cloves Pinch of ground cardamom 1/4 teaspoon turmeric 1 cup tomato sauce Four 6-ounce chicken breast halves on the bone, skinned Salt 1 cup water Garam masala, for sprinkling 2 tablespoons chopped cilantro Directions In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped. In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes. Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt. Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve. © Abby Hocking Serve With Basmati rice or naan. Suggested Pairing Baking spice–scented Beaujolais. Rate it Print