This Dhaba Style Chicken Curry Recipe is one of our favourites. Juicy morsels of chicken simmered in a smoky onion tomato gravy are perfect to pair with some Tandoori Roti, Laccha Paratha, or Jeera Rice.
Dhabas are popular roadside food joints that are prominent along the highways in Northern India where it’s a common sight to see people flocked to enjoy some wholesome and flavourful food. I first had Dhaba food when we had travelled to Delhi.
Let's get into the recipe
INGREDIENTS
For marination
- 1 kg Chicken (Curry Cut)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- Salt as required
- 2 tsp Kashmiri Red Chilli Powder
For Gravy :
- 2 tbsp Oil
- 2-3 Cloves
- 5-6 Black peppercorns
- 1 inch Cinnamon
- 3-4 Dry Red Chillies
- 2 cups Onion chopped / grated
- 1 tsp Ginger (Chopped)
- 1 tsp Garlic (Chopped)
- 1 cup Tomato chopped
- 1 cup Curd (Whisked with 2 tsp besan)
- 1 tbsp Coriander Powder
- 1 tsp Turmeric powder
- 1 tsp Kashmiri Red Chilli powder
- 1 tsp Cumin Powder
- Salt to taste
- 2 tbsp Kasuri Methi
- 1/2 tsp Garam masala Powder
METHOD:
- Mix chicken with the ingredients for marination and let it marinate for 1 hr
- For the curry, heat oil in a pan.
- Once the oil is hot, add crushed cloves, black peppercorns, cinnamon, black cardamom and dry red chillies and let them crackle for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger and garlic and fry until onion is nicely browned.
- Add tomato and cook for 4-5 minutes.
- Now add chicken along with the marinade and cook on high heat for 4-5 minutes.
- Now add coriander powder, turmeric powder, Kashmiri red chilli powder and salt to taste
- Add curd & mix well
- Now add in 2 cups of water cover and cook until chicken is done.
- Finally, add in Kasuri methi and cook for another minute.
- Drizzle 1 tbsp of ghee & turn off the stove.