‘Dhaba Style Masala Chicken Taco‘ are an Indian version of Taco filled with spicy sauteed chicken rolled in a wheat tortilla – I know many of you would go ‘Whaaaa’ ? For me, it was quite a surprising name for me too but yes, that’s what everyone named it in our family….Now that the name has taken your fancy, please take a seat and I’ll let you know ‘When & How’ they happened. During my initial office days (some 15yrs back) back in Gurgaon near New Delhi, w used to pass (We – Me and 4 other office colleagues) several dhaba’s (street style restaurant) during our work route and many times, we used to see cars lined up for food but we never got a chance to stop until….when we reached office and there was a power outage with the office generator not working properly as well – Yipeeee!!!! (Yes, outages were common and used to happen back then for couple of hours everyday).
So, without wasting much time, OFF we go with a unanimous decision to one of the local dhaba and ordered a couple of local curry dishes along with dhaba style chicken – which my friends, is a thinly chopped chicken with or without vegetable cooked on a humongous hot tava (griddle). The technique is to put everything on hot tava and use sharp edged spatula’s to chop cook the dish (it literally felt like hands doing break-dance to the tak–tak–tak sound of spatula hitting the tava) . Within 10 minutes the recipe was made and served to us along with rice. The dish tasted absolutely delicious and spicy and more than anything we were mesmerised by the way it was cooked.
Also, most of the dhaba food cooked in India is cooked on request, fast, easy and using very basic ingredients (not very expensive) hence the food tastes absolutely divine.
So, I made the same dhaba chicken masala and served them over whole wheat Indian roti/naan along with fresh sliced veggies and some fresh squeezed lime – The Recipe Turned out to be a HIT!
Although, I’ve modified the recipe a little making it less oily and more home kitchen friendly (void the humongous tava and sharp edged spatula to chop chop). I’m using bite sized chopped chicken on a skillet or you can use any heavy bottom pan, to give it a crispy texture and make it quick. In most of the dhaba’s they use a lot of ketchup and instant sauce, hence I’m also using the same along with some chilli sauce but you can use diced tomatoes or even tomato paste.
Try this recipe for your next meal/brunch and enjoy the freshness of the veggies with lemony dhaba style chicken and Do let me know 🙂