The first time I had my own Dhaba Style Chicken Curry simmering in the traditional clay stove, I was watching the onions render down, and the tomatoes melt into the masala. I discovered that slow cooking the chicken to tender bits along with onions and tomatoes makes all the difference in the world. I still believe in this method as it adds a homely feel to every bite of this dhaba style curry that I have been enjoying all my life.
At a Glance:
- 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.
- 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.
- It takes me about an hour and 25 minutes to make this dish with 15 minutes of preparation, 30 minutes of marination time and the rest for cooking.
- 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 tbsp (made with 2-inch ginger and 2 large garlic cloves)
- Yogurt: 2 tbsp (thick, unsweetened curd is a suitable substitute)
- Tomato: 2 pieces (chopped)
- Turmeric Powder: 1 tbsp
- Red Chili + Kashmiri Red Chili Powder: 2 tbsp
- Coriander Powder: 1 tbsp
- Garam Masala: 1 tbsp
- Kasuri Methi: 1 tbsp
- Bay Leaves: 2 pieces
- Cinnamon Sticks: 2 pieces
- Green Cardamom: 4 pieces
- Black Cardamom: 1 piece
- Cloves: 2 pieces
- Cumin Seeds: ½ tbsp
- Mustard Oil: 3 tbsp
- Salt to Taste
- Water as much as required
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 the tomatoes and stir well.
6. Add the 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).
(Pro Tip: I keep stirring the chicken patiently during koshano. This is where it develops the familiar deep, roasted flavor of dhaba curry.)
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 hot water as required. Add salt and cover the wok once again.
(Pro Tip: Add hot water gradually to control the gravy. I find this helps the spices retain their flavor without making the curry watery.)
10. After 10 minutes, remove the lid. Sprinkle Kasuri methi and the remaining garam masala. Cook for 2 minutes with the lid on.
11. Switch off the flame. Pour the curry into a serving bowl.
12. Your homemade Dhaba Style Chicken Curry is ready.
Put Your Own Spin
- For more color, I add Kashmiri chili powder and reduce regular hot chili.
- For a tangy curry, I add one more chopped tomato and adjust the seasonings.
- To make it more aromatic on days when I want to feel like I’m at a dhaba, I crush whole spices slightly before adding them to the mustard oil.
Dhaba Style Chicken Curry Recipe Easy Remedies
Q: Why is there too much water released by my chicken in step 7?
A: Keep cooking uncovered and keep stirring till the extra water evaporates and the masala sticks to the chicken.
Q: What if my whole spices in step 3 smell burnt?
A: I reduce the heat as soon as I notice them darkening and add the onions in before the spices burn, as it can make the curry bitter.
Q: My curry doesn’t seem to smell like a real dhaba curry. What can I do?
A: Add the remaining garam masala and crushed kasuri methi in step 10 and let them cook down a bit to release their aroma.
Recipe Card:
Dhaba Style Chicken Curry
Ingredients
- Chicken: 1 kg Cut and cleaned
- Onion: 3 pieces chopped
- Garlic: 10 cloves
- Ginger-Garlic Paste: 3 tbsp made with 2-inch ginger and 2 large garlic cloves
- Yogurt: 2 tbsp thick, unsweetened curd is a suitable substitute
- Tomato: 2 pieces chopped
- Turmeric Powder: 1 tbsp
- Red Chili + Kashmiri Red Chili Powder: 2 tbsp
- Coriander Powder: 1 tbsp
- Garam Masala: 1 tbsp
- Kasuri Methi: 1 tbsp
- Bay Leaves: 2 pieces
- Cinnamon Sticks: 2 pieces
- Green Cardamom: 4 pieces
- Black Cardamom: 1 piece
- Cloves: 2 pieces
- Cumin Seeds: ½ tbsp
- Mustard Oil: 3 tbsp
- Salt to Taste
- Water as much as required
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 cardamom, 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 the tomatoes and stir well.
- Add the 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).
- (Pro Tip: I keep stirring the chicken patiently during koshano. This is where it develops the familiar deep, roasted flavor of dhaba curry.)
- 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 hot water as required. Add salt and cover the wok once again.
- (Pro Tip: Add hot water gradually to control the gravy. I find this helps the spices retain their flavor without making the curry watery.)
- After 10 minutes, remove the lid. Sprinkle Kasuri methi and the remaining garam masala. Cook for 2 minutes with the lid on.
- Switch off the flame. Pour the curry into a serving bowl.
- Your homemade Dhaba Style Chicken Curry is ready.
