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Dhaba Style Chicken Curry Recipe
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Dhaba Style Chicken Curry Recipe

An utterly delicious, comforting chicken curry made with onion, tomato, and a few spices. This tastes exactly the ones you get in dhabas.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 people
Course: Side Dish, Lunch, Dinner
Cuisine: Indian

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
    Cup of Yum
  1. Take the chicken pieces in a bowl, add salt, lemon juice, ginger-garlic paste, turmeric powder, and chili powder.
  2. Mix well and set aside for a few minutes.
Searing the Chicken
  1. Heat oil in a pan. Once the oil is hot enough add chickens and sear them over high flame for 6-7 minutes.
  2. Once done remove from the pan and set aside.
Preparing the Curry
  1. Heat oil in a pan, add bay leaves, green chili, and chopped onion.
  2. Saute the onion over medium-low flame for 8-10 minutes or until the onion turns slightly golden brown in color.
  3. Add ginger-garlic paste and saute for 2 minutes or until the raw smell of ginger-garlic goes.
  4. Add red chili powder, cumin powder, coriander powder and saute for a few seconds.
  5. Add a splash of water and saute for a few more seconds.
  6. Add tomato paste, followed by salt. Saute to mix, cover, and cook until tomatoes are cooked.
  7. Add seared chicken. Saute over medium-high flame for 10 minutes.
  8. Add warm water. Stir to mix. Cover and cook over simmer flame until the chicken is cooked
  9. Once cooked, add garam masala powder, Kasuri methi, sliced green chilies, chopped coriander leaves. Stir to mix and turn off the flame.
  10. Cover and let it rest for 5 minutes to infuse all the flavor.
  11. 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.