dhaba style chicken curry

Dhaba Style Chicken Curry

Dhaba Style Chicken Curry

This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. It stands for all the stop-overs and midway cravings. It is hot and fragrant and is made with ground spices, onions and tomatoes. Its perfect for a family lunch or dinner over which you can reminisce!


1 kg Chicken Skinless, cleaned and cut into medium sized pieces

For the marinade:

2 tablespoons Ginger Garlic Paste
1 Juice of lime
1 tablespoon Salt
For the curry:
1/4 cup Oil
4 medium Onions finely chopped
10 cloves Garlic
1½ inches Ginger
3 – 4 Green Chilies (Adjust the spice as required)
1 tablespoon Cumin Seeds
2 Bay leaves
½ Cinnamon stick Stick
4 – 5 Cardamoms
8 – 10 Peppercorns
4 – 5 Cloves
4 medium Tomatoes chopped
½ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder optional; adjust the spice as required
2 tablespoons Coriander Powder
1 teaspoon garam masala Powder
1 teaspoon Salt

For tempering:

1 tablespoon Ghee or Oil
1 tablespoon Butter
2 Chilies Green (slit lengthwise)
½ inch Ginger piece , julienned
Coriander for garnishing


  1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
  2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.
  3. Heat oil in a pressure cooker or a large heavy bottomed pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and the oil starts to surface.
  4. Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
  5. Add the chicken, garam masala and ½ cup water.

Pressure Cooker:

At this stage, if you are using a pressure cooker, place the lid and pressure cook for 3 whistles. Switch off the flame and let the steam escape before opening the cooker.
Simmer for 5-10 mins on high flame, if required, to thicken the curry (Chicken leaves a lot of water). I didn’t need to do this.

Tastes best with rotis or rice.


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