Quick Dhaba Chicken Curry

By lorik

Ingredients

• 3 3 3 onions, coarsely chopped
• 2 2 2 garlic cloves
• 1-inch 1-inch piece One 1-inch piece of fresh ginger, peeled and chopped
• 1/4 1/4 1/4 cup vegetable oil
• 1 1 1 tablespoon ground coriander
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon cayenne pepper
• 1/4 1/4 1/4 teaspoon cinnamon
• Pinch Pinch of ground cloves
• Pinch Pinch of ground cardamom
• 1/4 1/4 1/4 teaspoon turmeric
• 1 1 1 cup tomato sauce
• 6-ounce 6-ounce Four 6-ounce chicken breast halves on the bone, skinned
• Salt
• 1 1 1 cup water
• Garam masala, for sprinkling
• 2 2 2 tablespoons chopped cilantro

Details

Servings 4
Adapted from food&wine.com

Preparation

Step 1

Step 1
In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.
Step 2
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.
Step 3
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.
Step 4
Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve.
Serve With Basmati rice or naan.