Saturday, August 12, 2023

【印度路边摊咖喱鸡】Dhaba Style Chicken Curry



This roadside stall (Dhaba) curry is a common delicacy all over the northern part of India, it is believed to have its origin from the state of Punjab, India. Eating this dish at some local Dhaba (roadside stalls) is a big part of our road trip whenever we visited India.

Each of these stalls has its own method and secret ingredients making this dish, making the eating experience a unique adventure on its own. The ingredients for this dish are generally simple and whatever is available during the season, the preparation method is  also normally very simple. Which gives the dish a very simple, rustic flair. Making it all the more attractive.

1000 克 鸡腿肉 
2 只 中型 洋葱 
4 只 中型 番茄
2 只 小青椒  可无
1-2 只 八角
1 片 桂叶
1 段桂皮

1 小勺 姜蒜蓉
1 小勺 辣椒粉
2 小勺 姜黄粉
1 小勺 食盐
1 小勺 青柠汁

1 小勺 干葫芦巴叶 (Kasuri Methi)
2 小勺 芫荽粉 (Coriander Powder)
1 小勺 孜然粉 (Cummin Powder)
1 小勺 辣椒粉  可无
1 小勺 或 适量 食盐
1 小勺 印度五香粉 (Garam Masala)

1/4 小勺 芥菜籽 (mustard seeds)
1/4 小勺 孜然 (Cummin Seeds)
1/2 小勺 辣椒粉
2 大勺 热油

1000 g Chicken thigh
2 medium size onions
4 medium size tomato
2 small green chili optional
1-2 star anise
1 bay leaf
1 piece of cinnamon stick

1 tsp ginger garlic paste
1 tsp Chili powder
2 tsp turmeric powder
1 tsp table salt
1 tsp of lime juice

1 tsp dried fenugreek leaves (Kasuri Methi)
2 tsp Coriander Powder
1 tsp Cumin powder (Cummin Powder)
1 tsp Chili powder optional
1 tsp salt
1 tsp Garam Masala

For tempering:
1/4 tsp mustard seeds
1/4 tsp cumin (Cummin Seeds)
1/2 tsp chili powder
2 tablespoons hot oil

1. 把鸡腿洗净切块,沥干水份后加入1 小勺 姜蒜蓉、1 小勺 辣椒粉、2 小勺 姜黄粉、1 小   勺食盐和青柠汁拌匀腌制1 个小时。

2. 把洋葱切碎,番茄和小青椒搅拌成糊状,备用。

3. 把干葫芦巴叶用手捏碎备用。

1. Clean and cut the chicken legs into pieces, drain and add 1 tsp minced ginger garlic, 1 tsp chili powder, 2 tsp turmeric powder, 1 tsp salt and lime juice, mix well and marinate for 1 hour.

2. Chop the onion, blend the tomato and green pepper in blender into a paste, set aside.

3. Crush the dried fenugreek leaves by hand and set aside.

4. 锅里加热半杯食油,把八角、桂皮和桂叶加入稍微煸香。

5. 把洋葱碎加入炒至洋葱变软,加入2 小勺 芫荽粉 (Coriander Powder)、1 小勺 孜然粉 (Cummin Powder)、1 小勺 辣椒粉  炒匀。

6. 倒入番茄糊,煸炒至干,边上稍微泛出油。

7. 把鸡肉块倒入翻炒至鸡肉变色,水份变少。

4. Heat half a cup of cooking oil in a wok, add star anise, cinnamon stick and bay leaves and sauté for a while.

5. Add chopped onion and fry until the onion becomes soft and translucent, add 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp chili powder and stir well.

6. Add the tomato paste, cook until thickened and slightly oily on the edge.

7. Add the chicken pieces and cook until the chicken changes color and the liquid reduced.

8. 锅里加水没过鸡肉,煮滚后继续中火煮个10-12 分钟。把干葫芦巴撒入,加入印度五香粉和食盐调味。加盖继续焖煮十分钟至汤汁变浓稠。

9. 另外把1/4 小勺 芥菜籽 (mustard seeds)、1/4 小勺 孜然 (Cummin Seeds)、1/2 小勺 辣椒粉拌匀,泼入2大勺热油,趁热淋到咖喱鸡上即可盛出食用。


8. Add enough water to the pot to cover the chicken, bring to a rolling boil and continue to cook on medium heat for 10-12 minutes. 

9. Sprinkle dried fenugreek and season with garam masala and salt. Cover with lid and continue to simmer at medium low for ten minutes until the gravy thickens.

10. In addition, mix 1/4 teaspoon of mustard seeds, 1/4 teaspoon of cumin (Cummin Seeds) and 1/2 teaspoon of chili powder, pour in 2 tablespoons of hot oil, and immediately pour the tempering over on the chicken curry. Serve hot with rotis or rice.

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