Spicy Masala Chicken Curry (Dhabe wala Chicken)

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Another one of my absolute favorites-Spicy Masala Chicken curry or Dhabe wala Chicken(as I prefer to call it). This amazing Indian Curry dish is spicy, full of flavor, has rich thick gravy and is mouthwateringly aromatic. Even though I’m always in favor of healthier and seemingly less fatty alternatives but there are certain dishes where I just don’t compromise on flavor and stick to its true original recipe and this dish is definitely one of those. So here is the recipe –

INGREDIENTS

  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1.5 lb chicken thighs or 3 lb chicken legs
  • salt and freshly ground black pepper
  • 1 medium onion, finely chopped
  • 4 cloves garlic finely grated
  • 2 tablespoons finely grated peeled ginger
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground coriander
  • teaspoon kashmiri lal mirch or red chili powder
  • ¾ teaspoon ground cardamom
  • 4-5 cups water or chicken broth(for more flavorful results)
  • cup canned tomato purée
  • ½ cup heavy cream
  • 2 small potatoes-quartered
  • Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

METHOD

  • Heat ghee in a heavy bottomed pan over medium heat.
  • Add onion, garlic, and ginger to pan and cook, stirring occasionally, until onion is golden brown, 8–10 minutes. Add tomato puree, garam masala, cumin, turmeric, coriander, red chili, salt, pepper and cardamom and cook, stirring often, until tomato puree is beginning to darken, about 5-6minutes.
  • Add broth or water and cream to pot. Bring to a boil, reduce heat, and add the chicken. Simmer, partially covered, skimming occasionally, until chicken is almost done and liquid is slightly thickened, approximately 1hr.
  • Add potatoes to the pan and cook, partially covered, until potatoes are fork-tender, chicken is fully cooked, and liquid is thick enough to coat a spoon.
  • Top with yogurt and mint, and serve with naan, flatbread, or rice.

(For best result, if you are using leg pieces you should saute the chicken for 7-8 mins in a separate pan before adding to the broth.)

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Couscous with Chickpeas and Spinach

Sometime back this recipe was featured in the New York Times. It looked so tempting that I had to give it a try, and I must admit it turned out to be pretty darn good. The combination of spinach and chickpeas is very unusual which made me all the more curious to test it myself. To my amazement, they blended so well and the addition of spinach added a flavorful punch to the overall recipe.

This recipe goes well with couscous but tastes equally good with naan or rice.  For all those health conscious people, this dish is a very good substitute for salads because not only it is so filling, it’s highly nutritious as well.

So here it goes:

Couscous With Chickpeas, Spinach and Mint — Recipes for Health - NYTimesCouscous With Chickpeas, Spinach and Mint — Recipes for Health - NYTimes2

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