One cannot go to a dhaba and not look forward to a rich, spicy chicken curry. Without a doubt, Dhaba Style Chicken Curry remains one of the favorites as it boasts of a rustic charm arising from the spices and explosive flavors. Did you ever know you could make this mouth-watering plate in your kitchen? Fresh ingredients and easy methods make it possible to have valley styled Chicken Curry at home.
We will walk you through this delectable meal and how to prepare it in the comforts of your own house. Let us go through the Dhaba Style Chicken Curry directions and prepare a chicken the likes of which a Punjabi style chicken curry maker have simply never made before!
Ingredients You’ll Need for Dhaba-Style Chicken Curry
Now that we’ve all of these together let’s start by gathering all the ingredients to make a Dhaba Style Chicken Curry. You will need these basic things:
Chicken- 500 grams, preferably with bones and pieces for enhanced flavor.
Onion- 2 large, finely chopped.
Tomatoes-2 large, pureed.
Ginger-garlic paste-1 tablespoon.
Green chilies-2, slit.
Fresh coriander leaves for garnishing
Water-just as needed for gravy.
Spices:
Best Mustard Oil (3 tablespoons)
Haldi Powder (1/2 teaspoon)
Lal Mirch Powder (1 teaspoon)
Garam Masala Powder (1 teaspoon)
Coriander powder (1 tablespoon)
Cumin seeds (1 teaspoon)
Salt (to taste)
Chicken Masala Powder (1 tablespoon)
Kasuri Methi (dried fenugreek leaves) – optional, but it adds a unique aroma
Step-by-Step Guide to Making Dhaba-Style Chicken Curry
Step 1: Marinating the Chicken
The process begins with cutting pieces of chicken and marinating it with some spices for some time. If done correctly, this process results in flavorful, moist chicken.
Take a big bowl and put the chicken in it.
After that, sprinkle half of the haldi powder, red chili powder and a little amount of pinched salt on the chicken.
Combine it all properly and keep it aside for 20-30 minutes.
Step 2: Preparing the Base Gravy
The base gravy makes the heart of Dhaba Style Chicken Curry, and the curry tastes rich. The way to achieve this is through sautéing onions until golden brown because they taste sweet and are rich in flavor.
Heat the Best Mustard Oil in a large pan or kadhai. Make sure the oil is hot but not smoky.
Add cumin seeds and allow them to splutter.
Then, add the chopped onions and cook them until golden brown. This might take 8-10 minutes on medium heat, so patience is required.
Then, add the ginger-garlic paste and fry until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala. This is one step towards enhancing the flavor of your chicken curry.
Step 3: Adding the Spices
Now we can proceed to the stage where we put some spices that will finish the Dhaba style chicken curry.
Now add haldi powder (turmeric), lal mirch powder (red chili powder), coriander powder and chicken masala powder.
Ensure you cover the onions, tomatoes, and cucumbers with the spices and their pastes by mixing well into the ingredients. Let it cook for 3 to 4 minutes on medium flame stirring occasionally.
If the masalas begin to get stuck to the pan, then add a few drops of water.
Step 4: Cooking the Chicken
So now we have prepared the masala base which means it’s time to heat the chicken pieces which were soaked in spices.
This time you can put marinated chicken pieces into the gravy now and mix everything properly.
Cover the chicken with the masala by throwing them.
Cook chicken for 5-6 minutes on medium-high flame, turning occasionally, to enable the chicken pieces to brown and retain juices.
Step 5: Simmering the Curry
You will want to continue simmering it after searing the chicken to meld all the spices together and allow the chicken to cook through.
Add water to the curry as desired for gravy. More water means more diluted curry, and less would make it thicker.
Cover the pan and let the chicken cook for 15-20 minutes over low heat. Stir occasionally so that it does not burn.
Once the chicken is cooked and the oil separates from the gravy, taste for salt and season accordingly.
Step 6: Final Touches
Once the chicken is cooked, sprinkle a pinch of kasuri methi (optional) and stir it.
Garnish with freshly chopped coriander leaves for a burst of freshness.
Serving Your Dhaba Style Chicken Curry
Your Dhaba-Style Chicken Curry is ready for serving. Serve with fresh roti, naan, or steamed rice. It has rich, spicy, and aromatic flavors —like those at your favorite roadside dhaba.
Pro Tips for the Perfect Dhaba Style Chicken Curry
To make curries similar to dhaba style, you should always use the best mustard oil as it will add the flavor to the dish. It has distinct taste and punctuates the dish very well.
Be patient and fry the onions. The color of the onion will give the taste more depth of flavor as their color becomes darker.
If you would like a spicier curry, feel free to add in more lal mirch powder or more fresh green chilies.
Experiment with the dhaba-style ‘dhungar’ style: A piece of burning coal is put in the curry then it is covered for 2-3 minutes to give a strong smoky flavor.
Difference Between Dhaba Style and Punjabi Style Chicken Curry
Many people often get confused when asked to differentiate between Punjabi style chicken curry and Dhaba style chicken curry. It is understandable. It is Dhaba Style Chicken Curry which has a richer and stronger taste because it is cooked with mustard oil and the meat is slow cooked. Both uses the same ingredients for cooking such as chicken masala powder or haldi powder. Punjabi style chicken curry can be a bit less spicy but the gravy is more blended and has more tomatoes. But definitely, both styles are very delicious and a treat for any chicken curry lover!
Faqs:
1. Can I make it with boneless chicken pieces for Dhaba Style Chicken Curry?
Yes, certainly. However, bone-in pieces enhance the flavor of the curry better, as the bones dissolve juices more during cooking.
2. Can I make the curry less spicy?
Yes, you can reduce the amount of lal mirch powder and green chilies for less spiciness. You may skip the optional green chilies if you want a non-spicy flavor.
3. Can I make this curry in advance?
Yes, Dhaba Style Chicken Curry is great on the second day because its flavors have melded and come together more when stored in the refrigerator. Refrigerate and then reheat before serving.
Conclusion
Cooking the real roadside dhaba flavor in your kitchen is satisfying while making Dhaba Style Chicken Curry at home. Spices and techniques will make you a rich, flavorful, and aromatic curry. Serve it with roti or rice. Your family and friends will surely approve it.
If you wish to enhance the flavor of your Dhaba-style chicken Curry, you can add high-quality Chicken Masala Powder, Haldi Powder, and Lal Mirch powder. Also, remember to use the best mustard oil to give it the perfect dhaba-style flavor.
Sanjoli Spices offers a high-quality spice mix that will definitely enhance your cuisine. Our handpicked spices, such as Chicken Masala Powder, Haldi Powder, and lal mirch powder, bring authentic tastes to your kitchen. Trust Sanjoli Spices on your next try of Dhaba style chicken curry for that extra twist in taste and quality.
