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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Dhaba Style Chicken Curry

    Published: May 6, 2021 | Last Updated On: May 7, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Dhaba Style Chicken Curry

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    Jump to Recipe

    Simple and easy to make, this Dhaba style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

    If you are someone who loves good chicken curry, then try some of my other favorites too – Chicken Masala, Achari Chicken, Kadai Chicken, Tomato Chicken Curry, Coriander Chicken Curry, Instant Pot Chicken Curry, and Ginger Chicken Curry.

    Dhaba style chicken curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Dhaba Style Chicken Curry?
    • Serving Suggestions
    • Storing Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Dhaba style chicken curry is a simple chicken curry recipe that is served on almost all the roadside Dhabas you will find on North Indian highways. It is spicy, full of flavor, and comes together quickly using basic ingredients.

    Dhabas are roadside eateries, very common on the highways all across north India. It is basically a place for the travelers to stop, have a meal and relax. The food served at the Dhaba is wholesome simple food made using very basic ingredients and you get to eat it sitting on a charpai (wooden cots with rope weave) with a wooden plank serving as a table.

    This Dhaba style chicken curry will remind you of the one you ate in one of these Dhabas during your road trips. Juicy and succulent marinated chicken pieces are cooked in a simple and spicy tomato onion curry which is further flavored with whole spices, ginger, garlic, and yogurt. 

    Due to its simplicity, I love to make this chicken curry for my family get-togethers and house parties, and it is always a hit. To make the entire experience very authentic, serve this curry with dal tadka and tandoori roti, and vinegar onions are a must too.

    This Dhaba Chicken Curry is,

    • Delicious
    • Spicy
    • Easy to make
    • Full of Flavour
    • Perfect for everyday meals

    Ingredients

    Dhaba chicken curry marinade ingredients.

    For Marination – Bone-in skinless chicken pieces are marinated, so that they soak up the flavors really nicely. To marinate, you will need ginger garlic paste, lime juice, salt, Kashmiri red chili powder and garam masala powder.

    The use of Kashmiri red chili powder gives a nice red color to the curry without making it too spicy. Also, do not skip the lime juice, as it makes the chicken nice and tender.

    Dhaba style chicken curry ingredients.

    Oil – I prefer to make this Dhaba chicken curry in mustard oil, as it lends that authentic flavour.

    In case, you do not prefer mustard oil, you can prepare the curry in any vegetable oil or even ghee.

    Yogurt – It is added to settle down the spices in the curry and also to add some creaminess and rich texture. Use full-fat yogurt for the best result.

    Spice Powders – This recipe requires some basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder. You can adjust the quantity of these spices depending upon your taste.

    Whole Spices – This recipe also uses some whole spices such as cloves, black peppercorns, cinnamon, and dry red chilies.

    Others – Other than the above ingredients, you will also need onion, ginger, garlic, tomato, Kasuri methi, and salt.

    How to make Dhaba Style Chicken Curry?

    Start by marinating the chicken. Add 2 lbs (1 kg) bone-in skinless chicken pieces, 2 teaspoon ginger garlic paste, 2 tablespoon lime juice, 2 teaspoon salt, 2 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder to a large mixing bowl and mix everything well using a large spoon or your hands.

    Marination ingredients added to a bowl.

    Keep it aside while we make the curry.

    Marinated chicken.

    To make the curry, crush 2-3 whole cloves, 5-6 whole black peppercorns, and 1 inch piece of cinnamon lightly in a mortar and pestle and set aside.

    Heat 6 tablespoon mustard oil in a large pan on high heat.

    Mustard oil heating in a pan.

    Once the oil is hot and fuming, add the crushed spices and 3-4 dry red chilies and let them crackle for 2-3 seconds.

    Crushed spices and dry red chilies added to the pan.

    Add 2 cups of grated onion and fry on medium-high heat until they turn slightly brown (8-10 minutes). Keep stirring at regular intervals for even browning.

    Onion added to the pan.

    Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and keep frying until onions are nicely browned (5-7 minutes).

    Ginger and garlic added to the pan.

    Now add the marinated chicken along with the marinade to the pan and cook on high heat for 4-5 minutes. Keep stirring frequently.

    Marinated chicken added to the pan.

    Add 1 cup grated fresh tomatoes and cook for 4-5 minutes.

    Tomato added to the pan.

    Add 1 cup yogurt whisked with 2 teaspoon all purpose flour and cook for another 3-4 minutes. Addition of all purpose flour to the yogurt prevents it from splitting while cooking.

    Yogurt added to the pan.

    Now add 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste and mix well.

    Dry spices added to the pan.

    Cover the pan with a lid and cook on low heat until the chicken is tender (20-25 minutes).

    Pan covered.

    Add ½ teaspoon garam masala powder and 2 tablespoon crushed Kasuri methi and cook for another minute. Add some water if the curry is too thick and bring it to a boil.

    Garam masala powder and Kasuri methi added to the pan.

    Serve hot with tandoori roti.

    Ready dhaba style chicken curry.

    Serving Suggestions

    When you go to a Dhaba, you typically order this chicken curry along with dal tadka and tandoori roti. Vinegar onion or onion lachha comes along complimentary.

    You can also serve any kind of Indian bread like Phulka, Naan, Lachha Paratha, or Missi Roti with this curry. I like to serve some boiled rice or jeera rice along too.

    Storing Suggestions

    This curry will last in the fridge for 2-3 days when stored in an air-tight container. Reheat it in a pan or microwave, until it is nice and warm. If you feel the curry has become a little thick, then add in a little water and adjust the consistency while heating.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Simple and easy to make, this Dhaba-style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

    Dhaba Style Chicken Curry Recipe

    Simple and easy to make, this Dhaba style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.
    4.42 from 24 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 499kcal
    Author: Neha Mathur

    Ingredients 

    For marination

    • 2 pounds bone-in skinless chicken pieces
    • 2 teaspoons ginger garlic paste
    • 2 tablespoons lime juice
    • 2 teaspoons salt
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon garam masala powder

    For the curry

    • 6 tablespoons mustard oil
    • 2-3 whole cloves
    • 5-6 whole black peppercorns
    • 1 inch piece of cinnamon
    • 3-4 whole dry red chilies (stalk removed)
    • 2 cups grated onion
    • 1 teaspoon chopped ginger
    • 1 teaspoon chopped garlic
    • 1 cup grated tomato
    • 1 cup yogurt (whisked with 2 teaspoon all-purpose flour)
    • 1 tablespoon coriander powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon cumin powder
    • salt to taste
    • 2 tablespoons Kasuri methi
    • ½ teaspoon garam masala powder
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    Instructions

    • Start by marinating the chicken. Add 2 lbs (1 kg) bone-in skinless chicken pieces, 2 teaspoon ginger garlic paste, 2 tablespoon lime juice, 2 teaspoon salt, 2 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder to a large mixing bowl and mix everything well using a large spoon or your hands.
    • Keep it aside while we make the curry.
    • To make the curry, crush 2-3 whole cloves, 5-6 whole black peppercorns, and 1-inch piece of cinnamon lightly in a mortar and pestle and set aside.
    • Heat 6 tablespoon mustard oil in a large pan on high heat.
    • Once the oil is hot and fuming, add the crushed spices and 3-4 dry red chilies and let them crackle for 2-3 seconds.
    • Add 2 cups of grated onion and fry on medium-high heat until they turn slightly brown (8-10 minutes). Keep stirring at regular intervals for even browning.
    • Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and keep frying until onions are nicely browned (5-7 minutes).
    • Now add the marinated chicken along with the marinade to the pan and cook on high heat for 4-5 minutes. Keep stirring frequently.
    • Add 1 cup grated fresh tomatoes and cook for 4-5 minutes.
    • Add 1 cup yogurt whisked with 2 teaspoon all-purpose flour and cook for another 3-4 minutes. The addition of all-purpose flour to the yogurt prevents it from splitting while cooking.
    • Now add 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and salt to taste and mix well.
    • Cover the pan with a lid and cook on low heat until the chicken is tender (20-25 minutes).
    • Add ½ teaspoon garam masala powder and 2 tablespoon crushed Kasuri methi and cook for another minute. Add some water if the curry is too thick and bring it to a boil.
    • Serve hot with tandoori roti.

    Notes

    You can also give this curry a second tempering of cumin seeds, dry red chilies, and garlic. Do it once you are ready to serve the curry.
    It’s best to make this curry a few hours in advance for all the flavors to come along. 

    Nutrition

    Calories: 499kcal | Carbohydrates: 19g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1316mg | Potassium: 774mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1440IU | Vitamin C: 68.6mg | Calcium: 94mg | Iron: 3.7mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)

    Reader Interactions

    Comments

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      Recipe Rating




    1. All That I'm Eating

      June 26, 2017 at 3:14 pm

      This looks so delicious and so full of flavour! Love recipes like this that are so full of spices.

      Reply
      • Neha Mathur

        June 27, 2017 at 3:10 am

        Thnx. Yes, Spices makes a whole lot of changes in a dish.

        Reply
    2. Neha Gattani

      April 09, 2020 at 8:00 pm

      Hi Neha,

      I am making this curry tonight for my family. I am a vegetarian who has never cooked chicken before. I am using drumstick. Do you know roughly how long should I be cooking it for? How do I know if the chicken is cooked? Thanks in advance!

      Reply
      • Neha Mathur

        April 10, 2020 at 2:44 am

        It will take approx 35-45 minutes of medium low heat cooking for the chicken to get cooked properly.

        Reply
    3. Rashu

      April 21, 2020 at 6:13 pm

      5 stars
      Hi Neha,
      Lockdown has got all of us to our basics.. earlier my way of finding recipe was to google however I now look for whiskaffair. Best part is it is simple to make with everyday ingredients and the output is gorgeous
      This Punjabi chicken was fab!!!!
      Thanks

      Reply
      • Neha Mathur

        April 23, 2020 at 4:31 am

        Happy to hear 🙂

        Reply
    4. Nidhi verma

      May 10, 2020 at 4:51 pm

      5 stars
      Really good taste and fast cook.

      Reply
      • Neha Mathur

        May 11, 2020 at 2:04 am

        Thanks

        Reply
        • Rohini

          June 09, 2020 at 10:26 am

          Hi. Going to make this tomorrow. Was wondering whether we need to whisk besan or maida with the curd. The ingredients says maida but the process says gram flour. Thanks.

          Reply
          • Neha Mathur

            June 09, 2020 at 11:41 am

            Hi Rohini, you can use any one of these.

            Reply
    5. Usha

      June 24, 2020 at 5:28 am

      Ur recipes r quite good… can I add fresh cream at the end of this recipe..

      Reply
      • Neha Mathur

        June 26, 2020 at 3:45 pm

        Thanks. Yes sure, you can.

        Reply
    6. phil crookes

      July 15, 2020 at 3:48 pm

      hi, am cooking this right now! Wanted to flag that black cardamom is mentioned in the process but not the ingredients. Phil.

      Reply
      • philip crookes

        July 15, 2020 at 8:29 pm

        5 stars
        This was absolutely delicious. Deep and warm flavours with just the right amount of spicing – and pretty healthy too!

        Reply
        • Neha Mathur

          July 19, 2020 at 4:54 am

          Happy to hear 🙂

          Reply
          • Jyotsna

            August 02, 2020 at 9:06 am

            5 stars
            Made this Dhaba style chicken curry for the first time. It was fantastic.

            Reply
            • Neha Mathur

              August 02, 2020 at 1:10 pm

              Thanks

      • Neha Mathur

        July 19, 2020 at 4:55 am

        Thanks for mentioning. Updating it right away.

        Reply
    7. LOVDEEP SINGH

      August 15, 2020 at 9:41 pm

      Hi. I was curious what is the curds. Is that like punjabi dahi. Or yogurt. Or is it heavy cream?

      Reply
      • Neha Mathur

        August 25, 2020 at 2:53 am

        It’s Punjabi Dahi.

        Reply
    8. Praneeta

      December 08, 2021 at 7:27 am

      Hey super chef… Just made this… And now I can’t stop eating 🤣🤣

      Reply
    9. Elane brookes

      August 11, 2022 at 12:03 pm

      5 stars
      we absolutely love this curry. so easy to make. lovely flavour

      Reply
    10. Anita Chandra

      August 17, 2022 at 3:43 am

      5 stars
      Excellent! I made it the other day and my husband and I were blown away with the amazing flavours. So very different to anything I’ve ever made before! Thank you for it.
      Look forward to trying all your other recipes as well.
      Cheers!
      Anita Chandra
      ( New Zealand)

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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