Dabba Chicken
We found this recipe while searching online for authentic Indian curries. The word Dabba simply describes the metal tiffin box that many Indian people use to carry their lunch. We have not been able to verify it, but it appears that this particular curry was developed in celebration of the ‘Dabbawalas’ of Mumbai. Dabbawalas deliver between 175,000 and 200,000 lunches per day that are collected from people’s homes, transported by train, bicycle, and on foot to subscribers who pay in the order of 150 Rupees per month for the service that is delivered six days per week. 150 Rupees in UK terms is about £1.50! The Dabbawalas make no more than 1 mistake in every 8 million deliveries! This curry is delicious, authentic, and easy to prepare. Please do try it!
Dabba Chicken
Equipment
- Large sauté pan or wok with a lid. Or, even better, a Karahi with a lid!
Ingredients
- 1 kg Chicken breast works best
- 2 tbsp Garlic Paste or 6 cloves of garlic minced
- 2 tbsp Ginger Paste or 50mm of fresh ginger, minced
- 125 ml Plain Yoghurt unflavoured is essential
- 3 medium Red Onions finely chopped
- 2 medium Tomatoes finely chopped
- 25mm Fresh Ginger cut into juliennes (thin matchsticks)
- 2 Bay Leaves
- 15mm Cinnamon
- 2 Green Cardamoms
- 3 Cloves
- 5 Peppercorns
- 5 Green Chillies finely chopped
- 1 tbsp Butter or ghee if you have it
- ½ tsp Turmeric
- 2 tsp Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 4 tbsp Oil we usually use rapeseed oil
Instructions
- Put the chicken in a large bowl and add 1 tbsp of the garlic paste and 1 tbsp of the ginger paste, then add the yoghurt and salt and mix well. Leave to marinate for at least 30 minutes
- Add the oil to the pan and, once hot, add the bay leaves, cinnamon, cardamoms, cloves, and peppercorns. Move them gently in the oil until they have released their aromatics
- Do not underestimate this step! Add the onions to the flavoured oil and cook over medium heat until they are softened and beginning to brown. This will take at least 20 minutes!
- Once the onions are soft and beginning to brown, add the remaining 1 tbsp of ginger paste and 1 tbsp of garlic paste and 3 of the chopped green chillies. Continue to fry for another two minutes before adding the tomatoes and garam masala
- Add the turmeric, chilli powder, coriander powder and cumin powder and sauté for around 1 minute.
- Add enough water to stop the masala from sticking (around 1 tbsp) and mix well. Cook to reduce to a thick consistency
- Add the chicken along with its marinade and mix well. Fry until the chicken is just beginning to take on colour and then add around 250ml of water to make the gravy loose but not too wet. Cover and cook for 20 minutes over a low heat
- Remove the chicken from the pan and reduce the gravy until you have a nice thick sauce then return the chicken to the pan to warm through.
- Melt the butter and add the remaining 2 chillies and the juliennes of ginger. Cook over a high heat for about a minute and then pour over the chicken
- Serve with naan breads, chapatis or rotis. Enjoy!
Yall use what kind of oil 💀💀
Wee usually use Rapeseed oil but any oil that can cook at high temperatures and doesn’t have a strong taste is good.