Dhaba Style Chicken Curry Recipe

 

dhaba style chicken curry

Cuisine: Indian
Course: Main Course
Diet: Gluten-Free, Halal
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 292 kcal

ingredients for chicken curry

Here are the main ingredients you'll need for this recipe:

• Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
• Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
• Lime Juice: Acid helps tenderise the meat 
  
  
  

• Mustard Oil: Key to getting that unique dhaba flavour. More pungent and add a smokiness
• Whole Spices: Cumin, Cloves, cardamom, cinnamon and bayleaf. Skip if you don't have but I recommend using them for that burst of flavour
• Ginger & Garlic: Ground with onions. Can be substituted with 1.5 tablespoon store bought or homemade ginger garlic paste
• Onions: Form the main base of the gravy and add flavour, density and thickness
• Green Chillies: Add heat and flavour. Use serrano peppers if you don't have Indian green chillies available
• Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. Homemade garam masala works best and should be added towards the middle or end of the cooking process to retain its aroma and flavour
  
  
  

• Tempering: The tempering uses ghee, ginger and green chillies and adds an additional layer of flavour once the curry is cooked

what makes this recipe so unique?

We were asking this question ourselves while trying to replicate that dhaba like flavour - How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found - dhabas use more oil, ghee and butter to add richness and to cook the food faster, there's a natural smoky flavour because all the cooking is done on a really high flame or using firewood, they liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

how to make chicken curry

Check out the simple steps that go into making this beautiful curry

Marinate 

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat

2. Grind ginger, garlic, green chillies and onions to a paste with a little water. This becomes the base of the curry

curry 

1. Pound spices roughly with a mortar pestle to break them down and release their flavour

2. Saute them in hot oil to temper them

3. Brown the onion paste in oil that's tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You'll see a thin layer of oil floating on the top and the sides - thats when you know its cooked through and isn't raw anymore

4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft

5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces

6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes

7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger

8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

• Always marinate

This cannot be stressed enough! Flavour, seasoning and tenderising - that's what this does!

• Brown the onion paste

Don't rush this process. Browning onions slowly well gets rid of any raw smell and flavour. You'll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 

• Don't skimp on oil

There is a fair amount of fat in this recipe in the form of oil, butter and ghee. Don't skimp on it or the flavour will get compromised.

• Always use quality garam masala

I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma

• Perfectly cook the chicken 

• Follow the time and technique according to the recipe. But if you’re still in doubt, use a meat thermometer. The internal temperature of perfectly cooked, safe and ready to eat chicken is 75C/165F.

  • Do not forget the tempering

  This tempering makes me swooooon! I’m not kidding one bit, it gives it that extra kick along with the richness from the ghee. 

  I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers 

Ingredients:

For the marinade:

• 1 kg chicken (skinless, bone-in, cut into medium pieces)
• 2 tablespoons ginger garlic paste
• Juice of 1 lime
• 1 tablespoon salt

For the curry:

• ¼ cup mustard oil
• 4 medium onions
• 10 cloves garlic
• 1½ inches ginger
• 3-4 green chilies
• 1 tablespoon cumin seeds
• 2 bay leaves
• ½ cinnamon stick
• 4-5 cardamoms
• 8-10 peppercorns
• 4-5 cloves
• 4 medium tomatoes (finely chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (optional)
• 2 tablespoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt

For tempering:

• 1 tablespoon ghee or oil
• 1 tablespoon butter
• 2 green chilies (slit lengthwise)
• ½ inch ginger (julienned)
• 2 tablespoons coriander (for garnishing)
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• Instructions:
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• Marinate the Chicken: Combine the chicken pieces with ginger garlic paste, lime juice, and salt. Set aside while you prepare the other ingredients.

• Prepare the Onion Paste: Grind onions, ginger, garlic, and green chilies into a fine paste using a small amount of water.

• Cook the Spices: Heat mustard oil in a pressure cooker or heavy-bottomed pan. Add cumin seeds and roughly pounded whole spices (bay leaves, cinnamon, cardamom, peppercorns, and cloves). When they begin to splutter, add the onion paste. Cook on low heat, stirring occasionally, until the paste turns golden brown and oil separates.

• Add Tomatoes and Spices: Add chopped tomatoes, salt, turmeric powder, red chili powder (if using), and coriander powder. Cook until the tomatoes soften and form a paste.

• Cook the Chicken: Add marinated chicken and garam masala. Roast for a minute or two, then add 1 cup of water.

• Pressure Cooker Method: Close the lid and pressure cook on high until the first whistle. Reduce to low and cook for two more whistles. Let the pressure release naturally. Simmer for 5-10 minutes if needed to thicken the curry.

• Stovetop Method: Bring to a boil, reduce heat, cover, and cook on medium for 20-25 minutes. Uncover and cook for another 10-15 minutes until the curry thickens.

• Instant Pot Method: Pressure cook on high for 8 minutes, then release pressure manually. Simmer to reduce water if needed.

• Tempering: In a small pan, heat ghee and butter. Add slit green chilies and julienned ginger. Once they splutter, add to the curry. Garnish with fresh coriander.

• Rest and Serve: Let the curry sit for 10-15 minutes before serving. Best enjoyed with rotis or rice.

• Notes:

  • Bone-in chicken ensures tender and juicy meat.
  • Mustard oil adds authentic 'dhaba style' flavor.
  • The final tempering step is crucial for elevating the dish's flavor.
  • THANK YOU !