Indian Dhaba Style Chicken Curry …


Need a Dhaba Style Chicken Recipe? Here it is….

India is a land of diversities, Hence, it has a wide spectrum of food. I have always been a big fan of dhaba style food .Dhaba ( Classic Indian Roadside Diner ) cooking is done in large pots, and mostly in earthen clay oven. All the ingredients are roughly chopped or crushed & all the spices freshly grounded Today I bring to you Dhaba Style Chicken recipe that’s not only quick but, can be easily made at home.

Ingredients For the marinade:

1 Kg Chicken cut into medium size ( I used legs and thighs )
1/2 cup thick yogurt / curd
1 Tbsp ginger garlic paste
2 tsp garam masala

For the garam masala:

2 inch cinnamon stick
1 tsps peppercorns
1 tsp cumin
6-7 green cardamom
1 black cardamom
4-5 cloves
1 medium bay leaf
Nutmeg – a very small piece


2 Tbsp oil ( I used Mustard oil )
1 tbsp finely chopped ginger garlic
4 medium size onions sliced fine
4 medium tomatoes finely chopped
1 tsps turmeric / Haldi powder
2 tbsp red chili powder or too taste
Salt to taste
4-5 dried red chillies
1 tsp cumin seeds
1 heaped tsp fresh garam masala
Juice of 1/2 lemon
Fresh cilantro / coriander leaves for garnishing


For the garam masala

Dry roast all the garam masala ingredients except nutmeg. Now grind all the ingredients including nutmeg to a coarse powder.

For the marinade:

1. Marinate the chicken pieces with yogurt/ curd, ginger-garlic paste and garam masala.
2. Cover and refrigerate least for an hour or overnight


In a pan heat the mustard oil to smoking point and crackle the cumin seeds. Now add the whole red chillies and sauté for a minute making sure not to burn them .

Add chopped onions, garlic and ginger and sauté till translucent ( around 10-12 mins)

Add turmeric and red chilli powder and mix well .Add the tomatoes with salt & Cook on a medium flame for 10-15 minutes or till the tomatoes are soft and the oil separates .Now mix in the marinated chicken and brown it for about 20 mins till it is a rich dark brown color and fully
coated with all the spices and aromatics.

Cover the pan and let the chicken cook in its own juices.

Half way through, sprinkle 1big tsp of the freshly ground garam masala.

Add a little water from time to time to prevent the ingredients form burning at the base.

Once the chicken is tender, add some chopped cilantro/ coriander and juice of 1/2 a lemon.

Stir through and serve hot with naan, parathas, tandoori rotis or steamed white rice …



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