Dhaba Style Chicken Curry | ढाबा स्टाइल चिकन करी | Chef Harpal Singh

Dhaba Style Chicken Curry is a flavorful and rustic Indian chicken curry traditionally served at roadside eateries called dhabas. These establishments, originally catering to truck drivers and travelers on highways, are known for their hearty, straightforward, and deeply satisfying meals. The curry's unique appeal lies in its bold flavors, rich gravy, and a cooking style that emphasizes simplicity while maximizing taste.

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Ingredients Quantity
Chicken on bones 500 gram
Red chilli powder 1 tbsp
Turmeric powder ½ tsp
Ginger garlic paste 1 tbsp
Salt to taste
Green cardamom 10-12 no
Black cardamom 4 no
Star anise ½ no
Clove 5 no
Cinnamon stick 1 inch (2 no)
Cumin seeds 1 tsp
Black pepper 1 tsp
Oil 1 tbsp
Curd ¼ cup
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Garam masala ½ tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Oil 1 ½ tbsp
Bay leaves 3 no
Cumin seeds 1 tsp
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
Onion sliced 2 no
Tomato chopped 2 no
Water as required
Green chilli chopped 2 no
Coriander sprigs 8-10 no
Coriander sprigs for garnish

Method :-

1. In a mixing bowl add chicken, red chilli powder, turmeric powder, ginger garlic paste and salt mix well. Keep aside for 15-20 minutes marinating.
2. Place a kadai on medium flame and add green cardamom, black cardamom, star anise, clove, cinnamon stick, cumin seeds and black pepper dry roast until fragrant.
3. Take a mixer jar and add the roasted spices into it and make a coarse powder.
4. Add oil to that pan and fry the marinated chicken on both sides till it becomes golden brown.
5. Side out the fried chicken in bowl and add red chilli powder, coriander powder, garam masala, cumin powder and turmeric powder mix well. Keep aside for 5 minutes.
6. Place a kadai on medium flame and heat oil.
7. Add bay leaves and cumin seeds sauté until golden brown.
8. Add chopped garlic and chopped ginger sauté until the raw smell disappears, about 2 minutes.
9. Add sliced onion and cook on medium heat until golden brown.
10. Add chopped tomato and salt cook until 4 -5 minutes. Stir occasionally to prevent sticking.
11. In a mixer jar add sautéed mixture and water grind a smooth paste.
12. In that paste add water and chicken stock strain the paste in kadai.
13. Place the lid on top and cook for 10 minutes.
14. Add marinate chicken in a kadai and chopped green chilli, grounded gram masala mix well. Cook for 5 minutes.
15. Take fresh coriander and chopped well. Add in kadai mix well.
16. Side out in a serving bowl and garnish with coriander spring.


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