Dhaba Style Chicken Curry
The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.
Servings: 8 Portions
Ingredients
- 1 kg Chicken skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)
For the marinade:
- 2 tablespoons Ginger Garlic Paste
- 1 Juice of lime
- 1 tablespoon Salt
For the curry:
- 1/4 cup Mustard Oil see note 2
- 4 medium Red Onions
- 10 cloves Garlic
- 1½ inches Ginger
- 3 - 4 Green Chilies use Serrano Peppers as replacement, 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 finely 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 meat masala
- 1 teaspoon Salt
- 1 1/4 cups water
For tempering:
- 1 tablespoon Ghee or Oil
- 1 tablespoon Butter
- 2 Green Chilies slit lengthwise
- ½ inch Ginger julienned
- 2 tablespoon Coriander for garnishing
Instructions
- Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
- Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
- Heat oil in a pressure cooker or a large heavy bottom 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 mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
- Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
- Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ¼ cups of water, mix well.
Pressure Cooker:
- At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
- 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.
Stovetop Method:
- If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
- Instant Pot Method:
- If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
- Tempering:
- In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
- Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.
Video
Nutrition
Calories: 283kcal | Carbohydrates: 14g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1330mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg