Mama 's Dhaba Chicken

Dhaba's are roadside restaurants found in the Indian subcontinent. These hideouts are mostly located on highways and generally serve local Indian cuisine . I have distinct memories of one such Dhaba. I spent a large part of my childhood in Guwahati and a very frequent Saturday evening family outing for us , was a visit to Mama - da - dhaba on the NH 17 . ' Mama ' was a super huge voluptuous man who had this huge mustache and a very long salt and pepper beard . I don't know how , but he always identified our our fully loaded black ambassador from a distance and was ready to greet us with a loud hello and some family hugs . As soon as he saw my father and my mesho ( maternal uncle ) , he would quickly set up 02 char paiya's and give us an exclusive corner to hang out . As the parents caught up with one another over chilled beer , we kids devoured masala thumbs-up and skipped around in the open space around . Mama da dhabha has some special simples - I remember thinly sliced salad and anda bhurji was a fast moving starter aside from the fresh char grilled tandoori chicken and masala papad . Fresh tandoori roti's , yellow dal tadka , super buttery aloo ka paratha , butter chicken and anda tadka formed a part of his main menu . The most expensive item , however was a dish names after the man himself . He called it Mama's Dhaba chicken - a super rich and super spicy moist chicken recipe . This preparation was finger licking good and one which has stuck with me over the years . I have tried to recreate it closest to the taste i remember . Happy to share the same with you today : Things you will need

• 800 gms chicken , cut into curry pieces

• 01 tbsp curd

• 02 large onion paste

• 01 tsp ginger paste

• 02 tsp garlic , finely chopped

• 02 tbsp green chilli , finely chopped

• 01 tbsp kashmir chilli powder

• 01 tsp turmeric powder

• 01 tsp sugar

• 01 cup water

• 03 tbsp mustard oil

• 01 bayleaf + 01 tbsp of whole garam masala - a mix of cloves , cardamom and cinnamon

• 01 tbsp home made garam masala

• Salt to taste

• 01 tbsp butter

Steps

1. Marinate the chicken with the curd , ginger garlic paste and a pinch of salt and keep aside for about 20 mins 2. Heat mustard oil and add in bay leaf + the whole garam masala to temper the oil . Next add in the the onion paste and fry well together with the 01 tsp sugar for 05 mins . 3. At this point , add in the marinated chicken , the green chilli paste and all the dry masala's and fry for full 30 mins on low flame till u get a dark red color . Keep watching and stirring the chicken , as you do not want it to burn . 4. Add in the water and allow to simmer for 15 mins till chicken is fully cooked

5. Increase the heat to thicken the gravy , top with home made garam masala and some butter to serve 4. Serve hot with naan or roti !