Out of the many Indian Chicken Recipes, this Dhaba Style Chicken Curry Recipe is one of our favourite. Juicy morsels of chicken simmered in a smoky onion tomato gravy is perfect to pair with some tandoori roti or Jeera Rice.
Mix chicken with the ingredients for marination and let it marinate for 2-3 hours.
For the curry, heat oil in a pan.
Once the oil is hot, add crushed cloves, black peppercorns, cinnamon, black cardamom and dry red chillies and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Add ginger and garlic and fry until onion is nicely browned.
Now add chicken along with the marinade and cook on high heat for 4-5 minutes.
Add tomato and cook for 4-5 minutes.
Add curd and cook for another 3-4 minutes.
Now add coriander powder, turmeric powder, kashmiri red chilli powder and salt to taste and cover and cook until chicken is done.
Add garam masala powder and kasuti methi and cook for another minute.
Serve hot with tandoori roti.
For the smoky flavour that is a characteristic of Dhaba food, heat a piece of coal over direct flame until red hot.
Keep a metal bowl over the curry.
Keep the hot piece of coal in this bowl and pour some oil on top.
Immediately close the lid of the pan and let the smoke get infused in the curry for 10 minutes.
Remove the lid and remove the bowl with the coal.
Your smoky Dhaba style chicken curry is ready to serve.
You can also give this curry a second tempering of cumin seeds, dry red chilli and garlic.
Do it once you are ready to serve the curry.
It's best to make this curry few hours in advance for all the flavours to come along.