This Dhaba-style chicken curry tastes just like the North Indian chicken curries served at roadside dhabas. It gets its delicious flavor from a well-roasted onion-tomato masala, whole spices, mustard oil, and kasuri methi. This easy pressure cooker recipe brings that classic dhaba taste to your kitchen in about 30 minutes and pairs perfectly with naan or jeera rice for busy weeknight dinners.
I have made this dhaba chicken curry many times at home, and I have found that properly roasting the masala makes all the difference. Cooking the onion-tomato masala until the oil begins to separate gives the curry the deep flavor that dhaba-style curries are known for.
Authentic dhaba-style chicken curry is traditionally slow-cooked in large pots, allowing the chicken to absorb the rich flavors of the bhuna masala and aromatic spices. In this recipe, I use a pressure cooker to achieve the same classic dhaba-style taste in less time while keeping the rustic flavors intact.
Love North Indian chicken curries? You might also like these pressure cooker chicken curry, chicken bhuna masala, chicken masala, and dahi chicken.
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What is Dhaba Style Chicken Curry?
Dhaba-style chicken curry is a rustic and flavorful North Indian chicken curry made with chicken, onion-tomato masala, whole spices, mustard oil, and kasuri methi. It is commonly served at roadside dhabas (highway eateries) across North India and is known for its bold, spicy flavor.
This homemade version brings the same dhaba-style taste to your kitchen using simple pantry ingredients and a pressure cooker. Pair it with lassi, naan, or jeera rice for a satisfying North Indian meal.
More dhaba-style recipes you might like are our dal makhni, dal fry, dhaba-style egg curry, and dhaba-style paneer masala.
Quick Look: Dhaba Style Chicken Curry Recipe
- ⏱ Prep Time: 5 minutes (+ 30 minutes marination)
- 🍳 Cook Time: 25 minutes
- 🔥 Calories: ~379 kcal per serving
- 🛒 Key Ingredients: Chicken, onion-tomato masala, yogurt, whole spices, mustard oil, kasuri methi
- ♨ Cook Method: Marinate chicken → make bhuna masala → pressure cook → finish with kasuri methi and garam masala
- 🌶 Spice Level: Medium (adjustable)
- 😋 Flavor Profile: Spicy, aromatic, and dhaba-style
- ⭐ Difficulty: Easy 🍽 Best Served With: Naan, tandoori roti, jeera rice, or steamed rice
Why You'll Love This Recipe
- Tastes just like the chicken curries served at North Indian roadside dhabas.
- Ready in about 30 minutes with a pressure cooker.
- Flavorful gravy made with a well-roasted onion-tomato bhuna masala.
- Easy to make with everyday ingredients.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I prefer bone-in, curry-cut chicken because it adds more flavor to the gravy. Boneless chicken can also be used.
- Onions: Red onions work best for making the rich bhuna masala that gives this North Indian chicken curry its deep flavor.
- Tomato puree: Fresh tomato puree adds body and balances the spices. You can also use tomato passata.
- Yogurt (Curd): Use full-fat yogurt at room temperature. It adds richness and helps create a smooth, flavorful gravy.
- Mustard oil: Traditionally used in dhaba-style cooking, mustard oil adds a distinctive flavor. If unavailable, use any neutral cooking oil.
- Whole spices: Bay leaf, cumin, cardamom, cloves, cinnamon, dried red chilies, and black peppercorns add the bold aroma found in authentic dhaba curries.
- Kashmiri red chili powder: Gives the curry its vibrant color without making it overly spicy.
- Kasuri methi: One of the key ingredients in dhaba-style chicken curry. Crush it between your palms before adding it to enhance the flavor.
- Fresh coriander leaves and green chilies: Added at the end for freshness and extra flavor.
How to make Dhaba Chicken Curry (Step By Step Recipe)
Step 1: Prepare the ingredients: Finely chop the onions and cut the green chilies into 1-inch pieces. Puree the tomatoes until smooth. Grate or blend the ginger and garlic into a fine paste.
Step 2: Marinate the chicken with ginger-garlic paste, salt, and lemon juice for at least 30 minutes (image 1). This helps tenderize the chicken and enhances its flavor.
Step 3: Temper the whole spices: Heat oil in a pressure cooker over medium heat. Add the dried red chilies, bay leaf, cumin, green cardamoms, cloves, cinnamon, and black peppercorns. Sauté for 30 seconds until fragrant (image 2).
Step 4: Roast the onions: Add the onions and sauté until softened (image 3). Stir in the ginger-garlic paste and cook until the onions turn light golden (image 4). Avoid overcooking, as dark onions can make the dhaba-style gravy taste bitter.
Step 5: Cook the chicken: Add the marinated chicken and cook until it changes color from pink to white (images 5 & 6). This step helps seal in the flavors before adding the spices and curry ingredients.
Step 6: Add the spice powders: Add turmeric powder, Kashmiri red chili powder, and coriander powder (image 7). Mix well and cook for 1 minute. If the spices begin sticking to the bottom of the cooker or burn, add a splash of water (image 8).
Step 7: Make the bhuna masala: Add the tomato puree and cook for 2-3 minutes, stirring frequently (images 9 & 10). This is one of the most important steps. Roasting the onion-tomato masala or bhuno it properly until it thickens and starts releasing oil gives the curry its dhaba-style flavor.
Step 8: Add the yogurt: Reduce the heat to low and stir in the yogurt (image 11). Cook continuously until the yogurt blends into the bhuna masala and starts to boil (image 12). This helps prevent curdling and creates a smooth gravy.
Step 9: Pressure cook the curry: Add salt and ¼ cup hot water. Secure the lid and cook on medium heat for 2 whistles (images 13 & 14). If making the curry in a pot, cover and cook until the chicken is tender and fully cooked (internal temperature of 165°F (74°C)).
Step 10: Finish the curry: Allow the pressure to release naturally before opening the cooker. Add fresh coriander leaves, crushed kasuri methi, garam masala, and green chilies (images 15 & 16). Simmer for 2 minutes to let the flavors blend (images 17 & 18).
Serve this North Indian dhaba-style chicken curry hot with naan, tandoori roti, jeera rice, or steamed rice.
Tips to make the best Dhaba Chicken Curry
- Use mustard oil for authentic flavor: Traditional dhaba-style chicken curry is often cooked in mustard oil, which adds a distinctive flavor to the gravy. Heat it until it just starts to smoke, then cool it slightly before using.
- Roast the onion-tomato masala well. The secret to authentic dhaba-style chicken curry is patiently cooking the masala until it thickens and the oil begins to separate. This bhuna process creates the rich, deep flavor that dhaba curries are known for.
- Use bone-in chicken whenever possible: Bone-in chicken releases more flavor into the gravy, making the curry richer and more flavorful.
- Let the curry rest before serving: I have found that resting the curry for 10 minutes allows the flavors to meld together, making it taste even better.
Recipe FAQs
Yes. Cook the curry in a partially covered pot until the chicken is tender and fully cooked. Keep stirring in between. Depending on the size of the chicken pieces, this can take about 15-20 minutes.
Yes, you can use boneless chicken in this recipe. I recommend using boneless chicken thighs, as they stay juicy during the roasting and pressure-cooking process. Chicken breast can dry out more easily, especially because the onion-tomato masala needs to be roasted well to develop the authentic dhaba-style flavor.
The most common reason is undercooking the onion-tomato masala. Roast the masala until it thickens and the oil begins to separate for the best dhaba-style flavor.
Recipe Card
Dhaba Style Chicken Curry
Equipment
- 1 Pressure cooker or a pot
Ingredients
To marinate the chicken
- 600 g chicken
- 1 tablespoon ginger-garlic paste
- salt to taste
- 2 teaspoon lemon juice
To make chicken curry
- ¼ cup oil (any cooking oil with neutral flavor and high smoke point)
- 2 dried red chilies (remove seeds for making it less spicy)
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 green cardamoms (crack open and then add)
- 4 cloves
- 1- inch cinnamon stick
- ½ teaspoon black peppercorns
- 1 cup finely chopped onions
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric
- 2 teaspoon Kashmiri red chili powder (add as per taste)
- 3 teaspoon coriander powder
- 1 cup tomato puree (5 tomatoes blended to make puree)
- ½ cup full-fat yogurt
- 2-3 tablespoon finely chopped coriander leaves
- 1 teaspoon kasuri methi
- 1 teaspoon garam masala powder
- 2 green chilies
Instructions
Preparations
- Finely chop the onions and cut the green chilies into 1-inch pieces. Puree the tomatoes until smooth. Grate or blend the ginger and garlic into a fine paste.
- Marinate the chicken with ginger-garlic paste, salt, and lemon juice for at least 30 minutes. This helps tenderize the chicken and enhances its flavor.
Cooking the chicken curry
- Heat oil in a pressure cooker over medium heat. Add the dried red chilies, bay leaf, cumin, green cardamoms, cloves, cinnamon, and black peppercorns. Sauté for 30 seconds until fragrant
- Add the onions and sauté until softened. Stir in the ginger-garlic paste and cook until the onions turn light golden. Avoid overcooking, as dark onions can make the dhaba-style curry taste bitter.
- Add the marinated chicken and cook until it changes color from pink to white. This step helps seal in the flavors before adding the spices and curry ingredients.
- Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute. If the spices begin sticking to the bottom of the cooker or burn, add a splash of water.
- Add the tomato puree and cook for 2-3 minutes, stirring frequently. This is one of the most important steps. Roasting (bhuno) the onion-tomato masala properly until it thickens and starts releasing oil gives the curry its dhaba-style flavor.
- Reduce the heat to low and stir in the yogurt/curd. Cook continuously until the yogurt blends into the bhuna masala and starts to boil. This helps prevent curdling and creates a smooth gravy.
- Add salt and ¼ cup hot water. Secure the lid and cook on medium heat for 2 whistles. If making the curry in a pot, cover and cook until the chicken is tender and fully cooked (internal temperature of 165°F (74°C))
- Allow the pressure to release naturally before opening the cooker. Add fresh coriander leaves, crushed kasuri methi, garam masala, and green chilies. Simmer for 2 minutes to let the flavors blend. Serve with naan or rice.
Notes
- Roast or bhuno the masala well: Cook the onion-tomato masala until it thickens and the oil begins to separate. This bhuna process gives the curry its authentic dhaba-style flavor.
- Use bone-in chicken: Bone-in chicken releases more flavor into the gravy, making the curry richer and more flavorful.
- Crush the kasuri methi: Rub it between your palms before adding it to the curry to release its aroma and flavor.
- Use mustard oil: For the most authentic dhaba-style taste, cook the curry in mustard oil. Heat it until it just starts to smoke, then cool it slightly before using.
- Let the curry rest: Rest the curry for 10 minutes before serving so the flavors can meld together.
- Store leftovers properly: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YASUA
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