Chicken Curry (Dhawan)
Submitted by lsauve
Fragrant North Indian chicken curry built on toasted cumin, cardamom, and cloves with a rich tomato-onion masala base. This home-style Dhawan family recipe simmers tender chicken breast in warming spices in under 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minSome of the best curries come from family kitchens, and this Dhawan-style chicken curry carries that tradition forward with whole spices bloomed in hot oil and a thick, aromatic masala that coats every piece of chicken.
You start by toasting cumin seeds and cardamom pods until they pop and fill the room with that unmistakable warmth, then build a paste from browned onions, fresh tomatoes, ginger, and garlic.
The chicken simmers in this sauce until fall-apart tender, and a finish of garam masala ties all those layers together.
Serve over basmati rice with fresh cilantro and a piece of warm naan on the side.
Chef Tips
- Brown the onions fully before adding tomatoes; this deep caramelization is the backbone of the curry’s flavor
- Remove the whole Thai chile before serving unless your guests love serious heat
- Bone-in chicken thighs work beautifully here too and stay even more moist during the simmer
- Let the spice paste cook until oil separates from it; this tells you the masala is ready for the chicken
Ingredients
Directions
Clean the chicken, making sure to cut off all fat.
Heat the oil, then brown the cumin seeds and cardamom.
Add the Thai chile (be careful of the fumes) and cloves.
Add the chopped onion, then cook until brown.
Then add the tomatoes, ginger paste, garlic paste, and soy sauce.
Cook together until all has a pasty texture.
Add remaining spices and mix well.
Put in the chicken, and stir until coated well with the paste.
Cook for five to seven minutes, then add the water.
Cover and cook until tender, about 20 minutes.
Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.
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