Dhaba Style Chicken Curry

Dhaba style chicken curry means chicken curry that is served in dhabas. Dhabas are the road sides restaurants specially that are on highways in the Indian subcontinent. These dhabas serve like truck stops or long journey bus stops where truck and bus drivers and also the long journey passengers used to take their meals during the journey. These dhabas generally serve local cuisine. The curries and gravies that they serve are heavily spiced. These dhabas prepare a gravy base and store it in their kitchen. They use the same gravy base in different curries. Therefore some dishes of dhabas has a similar taste as they use same gravy base for many different recipes. But the idea of using the same gravy base is to save time.

Dhaba style chicken curry is a spicy chicken curry recipe cooked in a spicy gravy base.  This chicken curry is served in dhabas with tandoori roti, naan or rice. Today I tried this chicken curry in my kitchen. Its very easy to prepare.  I am using less amount of spices in this recipe but you can adjust the amount of spices as you like.

Dhaba Style Chicken Curry 

📎Course : Main Course 

📎Cuisine : Indian

🔪Preparation Time : 20 minutes

♨Cooking Time : 30 minutes

🕞Total : 50 minutes

🍴Servings : 2-3

INGREDIENTS:

For Marination :

• 500 gms of chicken cut into pieces 
• 1 tbsp ginger garlic paste 
• 1/2 tsp turmeric powder 
• 1/2 tsp cumin powder 
• 1/2 tsp coriander powder 
• 1/2 tsp red chilli powder 
• 1/2 tsp garam masala powder 
• 1/2 tsp salt 
• 2 tbsp lemon juice 

For frying :

• Oil as required to fry 

For gravy :

• 2 cardamoms, 2 cloves and a small piece of cinnamon 
• 1/2 tbsp ginger garlic paste 
• 2-3 chopper red onion 
• 1 chopped tomato 
• 2 chopped green chillies 
• 1/2 tsp turmeric powder 
• 1/2 tsp cumin powder 
• 1/2 tsp coriander powder 
• 1 tsp red chilli powder 
• 1/2+1/2 tsp garam masala powder 
• 1&1/2 tbsp of oil 
• Salt to taste

Other ingredients :

• 2 potatoes 
• 2 bay leaves 
• 1 onion and 2-3 green chillies for garnishing 

METHOD:

1. Wash chicken pieces under running water. 
2. In a bowl take chicken pieces. Add ginger garlic paste, turmeric powder, cumin powder, coriander powder, garam masala or, red chilli powder, and salt. Mix well.  Squeeze lemon juice and mix well. 
3. Rest the marinade in refrigerator for half an hour.

1. For making the gravy heat 1&1/2 tbsp of oil in a pan. Add cardamon, clove and cinnamon stick. 
2. When crackling add ginger garlic paste and chopped onions. Fry till translucent. 
3. Add chopped tomatoes and green chillies. 
4. Add turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala and salt. Mix everything well and fry till oil separates. 
5. Remove from heat and in a blend into a smooth paste. Keep aside. 

1. Peel potatoes. Cut into half.
2. In a pan heat oil. 
3. Fry potatoes till light brown. Drain and  Keep aside.
4. Take out the chicken from the refrigerator. Fry chicken pieces till light golden brown. Drain and keep aside.
5. In the remaining oil add bay leaves. Pour everything from the blender. 
6. Add fried potatoes and chicken pieces. Mix everything well. 
7. Add salt if required. 
8. Add 2 cups of water and cook it covered until done. 
9. Add 1/2 tsp garam masala 5 minutes before removing from heat. 
10. Remove from heat and garnish with chopped onion green chillies and onion. 

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