Dhaba Style Chicken Curry Recipe
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Dhaba Style Chicken Curry Recipe
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An utterly delicious, comforting chicken curry made with onion, tomato, and a few spices. This tastes exactly the ones you get in dhabas.
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Ingredients
For marinate
- 750 grams chicken or 1.65 lbs, bone-in
- 1 teaspoon lemon juice fresh
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder non-spicy
- 1 teaspoon salt
For searing chicken
- 2 tablespoon neutral cooking oil generic cooking oil
For curry
- 3 tablespoon neutral cooking oil generic cooking oil
- 1 bay leaf
- 1 green chili sliced
- 3 onion finely chopped, medium-sized
- 1.5 teaspoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder non-spicy
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tomato paste, medium-sized
- salt as required
- 1 cup water warm
- 2 green chili slit, plural
- ½ teaspoon garam masala powder
- 1 teaspoon kasuri methi dried fenugreek/methi leaves
- 3 tablespoon Coriander finely chopped, fresh leaves
Instructions
Marination
- Take the chicken pieces in a bowl, add salt, lemon juice, ginger-garlic paste, turmeric powder, and chili powder.
- Mix well and set aside for a few minutes.
Searing the Chicken
- Heat oil in a pan. Once the oil is hot enough add chickens and sear them over high flame for 6-7 minutes.
- Once done remove from the pan and set aside.
Preparing the Curry
- Heat oil in a pan, add bay leaves, green chili, and chopped onion.
- Saute the onion over medium-low flame for 8-10 minutes or until the onion turns slightly golden brown in color.
- Add ginger-garlic paste and saute for 2 minutes or until the raw smell of ginger-garlic goes.
- Add red chili powder, cumin powder, coriander powder and saute for a few seconds.
- Add a splash of water and saute for a few more seconds.
- Add tomato paste, followed by salt. Saute to mix, cover, and cook until tomatoes are cooked.
- Add seared chicken. Saute over medium-high flame for 10 minutes.
- Add warm water. Stir to mix. Cover and cook over simmer flame until the chicken is cooked
- Once cooked, add garam masala powder, Kasuri methi, sliced green chilies, chopped coriander leaves. Stir to mix and turn off the flame.
- Cover and let it rest for 5 minutes to infuse all the flavor.
- Dhaba style chicken curry is ready to serve. Serve hot with piping hot rice or roti.
Notes
- Use fresh ingredients.
- Use bone-in leg pieces chicken. As the juices from the bone seep into the curry and enhance the taste.
- Adjust heat as per your need.
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