Highway Chicken Curry - SK Khazana

A rustic yet especially appetizing dish that is popular at dhabas on the highway is actually quite easy to make! This is a Sanjeev Kapoor exclusive recipe.

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Highway Chicken Curry - SK Khazana

Main Ingredients Chicken, Onions
Cuisine Indian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Highway Chicken Curry - SK Khazana

  • 750 grams Chicken on the bone, 2 inch pieces
  • 3 medium Onions
  • 2 tablespoons Oil
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 4-5 Black peppercorns
  • 2 Green cardamoms
  • 3-4 Cloves
  • 2 medium Tomatoes
  • 1 1/2 tablespoons Ginger-garlic paste
  • 1 large Tomato finely chopped
  • 1/2 cup Yogurt
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Coriander powder
  • 1/2 tablespoon Red chilli powder
  • 1 teaspoon Cumin powder
  • 1/2 tablespoon Garam masala powder
  • 1 inch Ginger cut into thin strips
  • 4 Green chillies
  • 1/4 teaspoon Dried fenugreek leaves (kasoori methi)
  • for garnish coriander sprig
  • to serve Onion
  • to serve Lemon wedges
  • to serve Green chilli
  • to serve Rotis


  1. Heat a pan. Meanwhile, slice onions.
  2. Add oil and ghee in the hot pan, add cumin seeds, black peppercorns, green cardamom, and cloves and break the black cardamom and add into the pan. Sauté till fragrant.
  3. Add the sliced onions and mix well. Cook till golden brown, sautéing in between.
  4. Meanwhile, roughly tomatoes and transfer into a blender jar. Blend till smooth and set aside.
    Add ginger-garlic paste and sauté for 1-2 minutes. Add chopped tomato and pureed tomato, mix well. Cook till the tomato is pulpy.
  5. Take chicken in a large bowl, add yogurt, salt, ½ tsp turmeric powder and mix well. Set aside.
    Add ¼ cup water in the pan and mix well. Add coriander powder, red chilli powder, cumin powder and garam masala and mix well. Add ¼ cup water and mix and cook for 2-3 minutes or till the oil is separated.
  6. Add the chicken mixture and sauté for 2-3 minutes. Adjust salt, add ginger strips and slit the green chillies and add into the pan and mix well.
  7. Add ¾ cup water and mix well. Cover and cook for 20 minutes.
  8. Add dried fenugreek leaves powder and mix well. Cook for 1-2 minutes. Take the pan off the heat.
  9. Transfer into a serving bowl, garnish with ginger strips and coriander sprig. Serve hot with onion quarters, lemon wedges, green chilli and tandoori roti.