Dhaba Style Chicken Curry

5 from 1 vote

This easy Dhaba-Style Chicken Curry is made with chicken, a well-roasted onion-tomato masala, whole spices, mustard oil, and kasuri methi for authentic North Indian flavor. Ready in 30 minutes. You can make it in a pressure cooker or a pot. Serve it with your favorite Naan bread or jeera rice.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 379kcal

Author: Preeti Nayak

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