Dhaba Style Chicken Curry

What is Dhaba Style Chicken Curry?

Dhaba style chicken curry is a simple, rustic, and flavorful chicken curry from North India and neighboring regions. It is made with chicken cooked in onion-tomato masala flavored with basic Indian spices.

“Dhaba” refers to roadside restaurants, located on highways in North India, ooze rustic charm with open kitchens, simple cot seating, and brick walls. They serve affordable home-style meals to travelers and truck drivers, serving local cuisine at reasonable prices.

This Dhaba chicken curry is my go-to recipe for busy weeknight meals. It has bold, spicy flavors. I like to serve it with naan, onion rings, and lemon wedges. Pair it up with lassi for an authentic Punjabi Dhaba meal.

About this Dhaba Chicken Curry

Authentic dhaba-style chicken curries are traditionally prepared in large, thick-bottomed pots, where the gravy simmers for long hours, infusing the chicken with richness and depth of flavor.

• This dhaba chicken curry recipe uses a pressure cooker to save you time without sacrificing taste.
• I've toned down the oil and spice level a bit, making it perfect for even those who don't love spicy curries. Also, I didn’t add any butter or ghee to the dish. But don't worry, there's still plenty of that slow-roasted "bhuna masala" magic happening to give it that authentic depth of flavor.

So if you're looking for a delicious and convenient taste of India, this dhaba chicken curry recipe is just for you! More dhaba-style recipes you might like are our Dal Makhni, Dal Fry, Egg Curry, and Dhaba Style Paneer Masala.

Ingredients

This Dhaba-style chicken curry is a taste of home on the road, made with simple ingredients that are locally available. For the detailed list of ingredients & their measurements, please check out the recipe card below.

• Chicken - I used bone-in, curry-cut chicken for this recipe. Bone-in chicken releases the most flavors into the curry! But, if you prefer boneless and skinless chicken, that works too.
• Ginger-garlic paste - You can use store-bought or make your own at home. To make it at home, grind or crush 20 garlic cloves and 2-inch ginger and use them.
• Onions - I have used red onions. Substitute it with yellow onions. Do not use white onions for this recipe.
• Tomato Puree - I used fresh ripe tomatoes pureed in a blender/mixer jar. You can substitute it with tomato passata or tomato paste.
• Yogurt or Curd - Use full-fat yogurt or homemade curd at room temperature for making this chicken curry recipe. It adds creaminess to the curry.
• Spice Powders - Salt, turmeric, coriander powder, and garam masala powder.
• Kashmiri red chili powder. Kashmiri red chili powder gives bright red color to the recipe and is less spicy. You can substitute it with paprika (add as per taste).
• Fresh Lemon juice - When used in marinade makes the chicken tender and juicy. Substitute it with lime juice or vinegar.
• Oil - For authentic North Indian dhaba-style chicken curry, mustard oil is used. It has a strong flavor. Substitute it with any cooking oil with a neutral flavor and a high smoke point.
• Coriander leaves - Fresh coriander leaves (cilantro) add a fresh element to the curry.
• Green Chilies - Added at the end just for garnish. Skip if you do not like spicy chicken curry.
• Whole Spices for tempering - I used dried red chilies, bay leaf, cumin, green cardamoms, cloves, cinnamon, and black peppercorns. If you don't have all these whole spices, no worries! Just add one or two that you do have.
• Kasuri Methi - The Dhaba chicken curry recipe is incomplete without it. Kasuri methi enhances the flavor of dhaba curries. Roast and crush it slightly with your fingers and then add it to the curry.

How to make Dhaba Chicken Curry (Step By Step Photos)

Preparations

• Finely chop the onions and cut the green chilies into 1-inch pieces.
• Puree the tomatoes in a blender or mixer jar until smooth. Grate the ginger and garlic, or blend them to a fine paste.
• Marinate the chicken pieces with ginger-garlic paste, salt, and lemon juice for at least 30 minutes.

Making the chicken curry

• Heat ¼ cup of oil in a pressure cooker over medium heat.
• Add the whole spices for tempering (dried red chilies, bay leaf, cumin, green cardamoms, cloves, cinnamon, and black peppercorns). Slightly crack open the green cardamoms before adding them to prevent them from popping. Sauté the spices for 30 seconds, or until fragrant.
• Add onions, and sauté until onions are soft.
• Next, add ginger-garlic paste. Stir and cook until the sides of the onions start to become golden. Do not overcook the onions as they will taste bitter in the curry.
• Stir in the marinated chicken pieces and cook until they change color from pink to white.

  

• Season with turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for a minute. If the spices start to burn add a splash of water.
• Add the tomato puree and cook for 2-3 minutes, stirring frequently, until it reaches a boil. Gently scrape the bottom of the cooker to prevent the masala from sticking.
• Reduce the heat to low, add yogurt. Cook stirring continuously until it starts to boil.

  

• Increase the heat to medium-high and add salt. Note: Salt was previously added while marinating the chicken so adjust the amount accordingly.
• Pour in ¼ cup of hot water, secure the lid, and cook on medium heat for 2 whistles. If you are making this curry in a pot, cover it with a lid and cook the chicken until it is cooked or reaches an internal temperature of 165°F (74°C). This can take approximately 15 minutes, depending on the size and thickness of the chicken pieces.
• Remove from heat. Allow the pressure to release naturally before opening the cooker.
• Add fresh coriander leaves, Kasuri methi, garam masala, and green chilies. Simmer for 2 minutes to allow the flavors to meld. Serve Dhaba chicken curry hot with Naan or rice.

  

Tips to make best Dhaba Chicken Curry

• For an authentic dhaba experience cook this curry in mustard oil, for an extra depth of flavor. Heat mustard oil in the pot or pan until the smoke starts to appear. Remove from heat and allow it to cool slightly (to cooking temperature), before using.
• For a richer flavor, use ghee instead of oil.
• Do not cut down the quantity of oil. The onion and spices need enough oil to roast properly and also to avoid burning in the pot.
• Yogurt curdles sometimes in the curry. To prevent that, add yogurt at low heat and cook stirring continuously until it comes to a boil.
• Do not use the yogurt taken straight out of the refrigerator. Let it come to room temperature before you add it to the curry.
• Adjust the amount of chili powder according to your preferred spice level.

Recipe Card

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