Chicken lovers all around the world would unanimously agree with me when I say that the Indian Dhaba Style Chicken Curry recipe is probably the tastiest Chicken Curry ever.
Back in early 2012 when I was going by road to Amritsar from Delhi, I had a chance to eat in a typical Punjabi Dhaba on the outskirts of Chandigarh on Day 1 of our travel. As you might have guessed we had ordered Chicken curry and plain roti. It has been almost 8 years since that day and I have not yet forgotten the taste of it. It was so tasty, especially the red color of the gravy, it was so appetizing that I felt like I should gobble up as much as I can. And, I did. I clearly remember that it was around 8-8:30 pm at night and I was crazy tired. I went on to eat 12 Rotis all by myself. The rotis were hot just out of the Tawa and the chicken was steaming hot and extremely tasty. I can't tell you how tasty experience that was. It was way better than what we order online these days.
You know how certain things stick by your side and never leaves you. The taste of this Dhaba Style Chicken stuck with me. And, as a novice chef, I have tried making it every single Sunday since that day. Yes, guys, It might sound crazy to you but, I literally don't let anything at all come in my way to make this Dhaba Style chicken every sunday. I have improved gradually. I even tried visiting there again to get the recipe. But, it was my bad I guess as they had changed the chef and the recipe was gone just like him.
It was a magical night. I try to recreate it as much as I can and I know that I have reached that level of greatness today after 8 years.
After all, everything good takes time. Doesn't it?
What Is So Special About Dhaba Chicken Curry?
Dhaba Chicken Curry is not like restaurants. The spices are higher and the ginger and garlic are not in the form of a paste. You need to chop the ginger and garlic and then add it in your gravy so that when you take a spoon of the recipe you get a bite. Also, don't make a puree of tomato, rather just chop them roughly and add it to your gravy. It will give that rustic feel to it.
No need to add any other spices. Generally in restaurant style, chicken curry people start off with coriander seeds, jeera, star anise, jaifal javirtri, sukhi lal mirch and etc. But, in this case, we don't need all that. This is going to be less in spices and more in taste.
As you add fewer spices the gravy will look reddish and will give you that Dhaba like taste. Also, to get the authentic taste always adds lots of Onions. I have used 4 large onions here. The onions will make our gravy thick.
How to make Indian Dhaba Style Chicken Curry
So, to make this Chicken Curry what you need is just the raw spices. No need to use any blender or any special ingredient.
Before we start the recipe we will boil our chicken with some water. In minutes it will be about half done. We don't need to cook it all the way. Just par-cook the chicken so that it oozes out enough chicken broth.
First, we'll add lots of onions. The gravy should be really thick. Hence I have added 4 medium-sized onions. Then add few cloves of chopped garlic and ginger. Just roughly chop them up. No need to work as a professional chef here. We need the bite of ginger and garlic in our mouth hence I have not made a paste of it.
Now add the dry spices. I prefer keeping it as simple as possible. Hence the simple turmeric powder, coriander powder, red chili powder, and cumin powder is enough to make this recipe. NO GARAM MASALA needed here. Just plain simple classic recipe that will taste Lipsmackingly delicious.
We will "Bhuno" or stir fry the masala until it absolutely done. Then we will cut about 3 medium-sized tomatoes and add it to this. No need to make a puree. Tomato puree is for restaurants. This is Dhaba style. We want to keep it rustic hence just chop and add.
Add the Chicken and cover cook until completely done. Your Authentic Indian Dhaba Style Chicken is absolutely ready. It is gonna taste YUM. People are gonna love it. So, serve it with rice or roti and enjoy it.
If you are making this recipe then please tag me on Instagram with #twinskirasoi. And, also please provide a rating to this recipe.
Other Chicken Recipes you must try:
Indian Dhaba Style Chicken Curry
Equipment
- Skillet or Tawa
- pressure cooker
Ingredients
- 750 Gm Chicken with bone
Marinating the Chicken
- ½ Tsp Turmeric Powder
- 1 Tsp Salt
Boiling the Chicken
- 1 Cup Water
Making the Chicken Curry
- 2 Tbsp Refined Oil
- 2 Large Bay Leaf
- 4 Large Onions Finely Chopped
- 8-10 Cloves Garlic finely chopped
- 1 inch Ginger Chopped
- 4-5 Pieces Green Chilies Finely Chopped
- 3 Medium-sized Tomatoes Roughly Chopped
- ¼ Tsp Turmeric Powder or Haldi Powder
- 3 Tsp Red Chili Powder or Lal Mirch Powder or as per taste
- 2 Tsp Dhania Powder or Coriander Powder
- 1 Tsp Cumin Powder or Jeera Powder
- ¼ Tsp Sugar
Instructions
- Wash chicken pieces thoroughly. Pat them dry. Add turmeric and salt and marinate it well. Keep it in the fridge for 30-minutes.
- In a pressure cooker add chicken along with some water. Cook for 5 minutes on low flame and turn off the flame. Let the steam come out on its own. Don't throw away the Chicken stock. We will use it later on.
- In a Non-stick pan add some oil and as it gets slightly hot add bay leaves and chopped onions. Add garlic, add ginger, and add chopped green chilies. Cook on low until the onions turn light brown. Keep the flame low all the while.Add the dry spices - Haldi powder, Lal Mirch Powder, Dhania Powder and Jeera Powder and mix it really well. Cook the masalas until they are completely cooked.Add tomatoes and along with chicken pieces and chicken stock. Cover cook for at least 35-45 minutes on low flame or until the chicken pieces are completely done.
- If you want you can garnish with freshly chopped coriander leaves and serve with warm roti or rice. Enjoy.
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