Dhaba Style Chicken Curry is a flavorful and rustic dish inspired by the roadside eateries, known as “dhabas,” in India.
These dhabas are famous for serving delicious and hearty meals to travelers and locals alike. This chicken curry captures the essence of the dhaba experience with its robust flavors and aromatic spices.
The curry is prepared with chicken pieces cooked in a thick gravy. Follow my recipe to embark on a unique culinary journey.
Key Takeaways:
- Dhaba Style Chicken Curry captures the flavors and essence of roadside eateries in India known as “dhabas.”
- It is a robust and aromatic dish with a rich and savory taste, thanks to a blend of spices like cumin, coriander, turmeric, and garam masala.
- The curry is characterized by its vibrant red color and balanced heat from red chili powder and Kashmiri red chili paste.
- Dhaba Style Chicken Curry pairs well with Indian breads like naan or roti and is often served with steamed rice for a complete meal experience.
- Try Dhaba Style Mutton Curry, Chicken Tikka Masala, and Butter Chicken as alternatives to this dish.
The Ingredients:
- Chicken: 1 kg (Cut and cleaned))
- Onion: 3 pieces (chopped)
- Garlic: 10 cloves
- Ginger-Garlic Paste: 3 tbl spoons (2-inch ginger and 2 large garlics)
- yogurt: 2 tbl spoons
- Tomato: 2 pieces (chopped)
- Turmeric Powder: 1 tbl spoon
- Red Chili + Kashmiri Red Chili Powder: 2 tbl spoons
- Coriander Powder: 1 tbl spoon
- Garam Masala: 1 tbl spoon
- Kasauri Methi: 1 tbl spoon
- Bay Leaves: 2 pieces
- Cinnamon Sticks: 2 pieces
- Green Cardamom: 4 pieces
- Black Cardamom: 1 pieces
- Cloves: 2 pieces
- Cumin Seeds: ½ tbl spoon
- Mustard Oil: 3 tbl spoons
- Salt to Taste
How to Cook Dhaba Style Chicken Curry (Step by Step Images)?
1. Marinate the chicken with ginger-garlic paste, yogurt, turmeric powder, chili powder mixture, and some salt. You can use your hands while marinating the chicken. Set it aside for half an hour.
2. Heat the wok on the clay stove and add mustard oil.
3. Add the whole spices such as bay leaves, cinnamon sticks, green cardamoms, black cardamom, cloves, and cumin seeds into the oil.
4. Once the spices emit an aroma, add chopped onions, and fry them until light brown.
5. Add tomatoes and stir well.
6. Add garlic cloves and give the mixture a good stir.
7. After the onions and tomatoes become tender, add the marinated chicken pieces. Now comes the koshano (some arm-twisting work).
8. Add coriander powder and ½ tablespoon of garam masala. Cover it with a lid. Cook on low flame with a lid on.
9. Remove the lid after a few minutes and add water. Add salt and cover the wok once again.
10. After 10 minutes, remove the lid. Sprinkle Kasuri methi and garam masala. Cook for 2 minutes with the lid on.
11. Switch off the flame. Pour the Dhaba Style Chicken Curry onto a serving bowl.
12. Serve it with steamed rice, pulao, and Indian breads like roti, paratha, naan or kulcha.
Recipe Card:
Dhaba Style Chicken Curry
Ingredients
- 1 kg Chicken (cut and cleaned))
- 3 pieces Onion (chopped)
- 10 cloves Garlic
- 2 tablespoons Yogurt
- 2 pieces Tomato (chopped)
- 1 tablespoon Turmeric Powder
- tablespoon Red Chili Powder
- tablespoon Kashmiri Red Chili Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala
- 1 tablespoon Kasauri Methi
- 2 pieces Bay Leaves
- 2 pieces Cinnamon Stick
- 4 pieces Green Cardamom
- 1 piece Black Cardamom
- 2 pieces Clove
- ½ tablespoon Cumin Seed
- 3 tablespoon Mustard Oil
- Salt to Taste
Paste
- 2 inch Ginger (pasted)
- 2 pieces Garlic (pasted)
Instructions
- Marinate the chicken with ginger-garlic paste, yogurt, turmeric powder, chili powder mixture, and some salt. You can use your hands while marinating the chicken. Set it aside for half an hour.
- Heat the wok on the clay stove and add mustard oil.
- Add the whole spices such as bay leaves, cinnamon sticks, green cardamoms, black cardamom, cloves, and cumin seeds into the oil.
- Once the spices emit an aroma, add chopped onions, and fry them until light brown.
- Add tomatoes and stir well.
- Add garlic cloves and give the mixture a good stir.
- After the onions and tomatoes become tender, add the marinated chicken pieces. Now comes the koshano (some arm-twisting work).
- Add coriander powder and ½ tablespoon of garam masala. Cover it with a lid. Cook on low flame with a lid on.
- Remove the lid after a few minutes and add water. Add salt and cover the wok once again.
- After 10 minutes, remove the lid. Sprinkle Kasuri methi and garam masala. Cook for 2 minutes with the lid on.
- Switch off the flame. Pour the Dhaba Style Chicken Curry onto a serving bowl.
- Serve it with steamed rice, pulao, and Indian breads like roti, paratha, naan or kulcha.
