Dhaba Style Chicken Curry


500 gms Chicken, curry cuts
1 Tbsp Ginger Garlic Paste
4 Green Chillies, slit
1 Tbsp Lemon Juice
1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
1/2 Tsp Salt
1 Tbsp Ghee

For Ground Masala:
1 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
1/2 Tsp Peppercorns

Whole Spices:
2 Bay Leaves
4 Cloves
2 Green Cardamoms
2 inch Cinnamon
2 Black Cardamoms
1 Star Anise

Powdered Spices:
1 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder

Other Ingredients:
4 Onions, sliced
3 Green Chillies, slit
1/3 cup Tomato Puree
1 Tbsp Ginger Garlic Paste
1 Tbsp Ghee
4 Tbsp Mustard Oil
1 Tsp Cumin Seeds
Salt to taste


Mix all the ingredients for the marinade well and leave it to rest in the fridge for 30 minutes

Dry roast the ingredients for the masala for 1-2 minutes on low heat

Heat the oil in a pan till the strong smell of mustard reduces. Then add the cumin seeds, along with the whole spices, and cook for a minute

Add the onions and mix well. Fry for 7-8 minutes on medium until they turn slightly brown

Now add the ginger garlic paste and saute for a minute

Turn the heat to low and add the powdered spices along with the ground masala. Mix well

Now add the tomato puree and cook for 2 minutes

Add in the chicken along with salt to taste. Mix well and then cover and cook on medium heat for 15 minutes. Keep checking intermittently that the chicken doesn’t stick to the pan. The chicken should release water

After 15 minutes, add 1 cup of water and mix it well with the chicken. Cover and cook on low heat for 15 minutes

Add the ghee and mix well, cover and cook for one minute

Turn off the heat, and keep it covered for 5 minutes before serving, to let the gravy thicken

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