Dhaba Style Chicken Curry
Summary
- This recipe guides you through making a flavorful Dhaba style chicken curry, inspired by roadside eateries in India. It involves marinating chicken with a fresh onion-ginger-garlic-chili paste and spices, then slow-cooking it in a pressure cooker with whole spices, yogurt, and tomatoes to achieve a rich, aromatic gravy.
All Ingredients - Main Ingredients
- Chicken (bone-in) 1 kg
All Ingredients - For Marination Paste
- Onions 3 large
- Garlic cloves 8-10
- Ginger 1 inch piece
- Green chilies 3-4
- Red chili powder 1 tbsp
- Turmeric powder 1 tsp
- Coriander powder 1 tbsp
- Salt 1 tsp
All Ingredients - For Tempering
- Mustard oil 4 tbsp
- Bay leaves 2
- Cumin seeds 1 tsp
- Star anise 1
- Black peppercorns 5-6
- Green cardamom 2
- Black cardamom 1
- Dry red chilies 2
- Cinnamon stick 1 inch
All Ingredients - For Curry
- Kashmiri red chili powder 1 tbsp
- Chicken powder/masala 1 tbsp
- Yogurt (Greek style) 2 tbsp
- Tomatoes 2 medium, chopped
- Kasuri methi (dried fenugreek leaves) 1 tsp, crushed
- Hot water 1 cup
- Fresh coriander 2 tbsp, chopped
Tools You'll Need
- Pressure cooker
- Blender
- Mixing bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Marination Paste
In a blender, combine 3 large onions, 8-10 garlic cloves, a 1-inch piece of ginger, and 3-4 green chilies. Blend until a smooth paste is formed.
Step 2: Marinate the Chicken
Place 1 kg of chicken (bone-in) in a large bowl. Add the prepared onion-ginger-garlic-chili paste to the chicken.
Step 3: Add Dry Spices to Chicken
To the chicken, add 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp salt (or to taste).
Step 4: Mix and Marinate
Thoroughly mix all the spices and paste with the chicken, ensuring each piece is well coated. for at least , or longer if time permits.
Step 5: Heat Oil
In a pressure cooker, heat 4 tbsp of mustard oil over medium heat.
Step 6: Temper Whole Spices
Once the oil is hot, add 2 bay leaves, 1 tsp cumin seeds, 1 star anise, 5-6 black peppercorns, 2 green cardamoms, 1 black cardamom, 2 dry red chilies, and a 1-inch cinnamon stick. for a few seconds until fragrant.
Step 7: Add Marinated Chicken
Carefully add the chicken to the pressure cooker.
Step 8: Add More Spices
Add 1 tbsp Kashmiri red chili powder (for color) and 1 tbsp chicken powder/masala to the chicken.
Step 9: Cook Until Oil Separates
Cook the chicken on medium heat, stirring occasionally, until the oil separates from the mixture, which should take approximately .
Step 10: Add Yogurt, Tomatoes, and Kasuri Methi
Once the oil has separated, add 2 tbsp yogurt, 2 medium chopped tomatoes, and 1 tsp crushed kasuri methi. Mix well.
Step 11: Add Hot Water
Pour 1 cup of hot water into the cooker and stir to combine.
Step 12: Pressure Cook
Close the pressure cooker and cook for 1 whistle. Allow the pressure to release naturally before opening the lid.
Step 13: Garnish and Serve
Garnish the Dhaba style chicken curry with 2 tbsp of fresh chopped coriander. Serve hot with rice or roti.
Pro Tips
• Marinate the chicken for at least 30 minutes, or even longer (up to a few hours in the refrigerator) for deeper flavor.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• Ensure the oil separates completely after cooking the chicken with the initial spices; this indicates the spices are well-cooked and will contribute to a richer gravy.
Variations
• For a richer curry, you can add a tablespoon of ghee at the end.
• To make it spicier, add more green chilies or a pinch of garam masala at the end.
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