How to Make Dhaba Style Spicy Chicken Recipe

Simple and easy to make, this Dhaba style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

How to Make Dhaba Style Spicy Chicken Recipe
Author: Srikanth Rajkumar
Preparation Time: 10 min
Cooking time: 20 min
Servings: 4 Persons
Calories per serving: 499 calories

Simple and easy to make, this Dhaba style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

Ingredients:

For marination:

• 2 pounds bone-in skinless chicken pieces
• 2 teaspoons ginger garlic paste
• 2 tablespoons lime juice
• 2 teaspoons salt
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon garam masala powder

For the curry:

• 6 tablespoons mustard oil
• 2-3 whole cloves
• 5-6 whole black peppercorns
• 1 inch piece of cinnamon
• 3-4 whole dry red chilies (stalk removed)
• 2 cups grated onion
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1 cup grated tomato
• 1 cup yogurt (whisked with 2 tsp all-purpose flour)
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons Kasuri methi
• ½ teaspoon garam masala powder
  
  

Instructions:

1. Start by marinating the chicken. Add 2 lbs (1 kg) bone-in skinless chicken pieces, 2 tsp ginger garlic paste, 2 tbsp lime juice, 2 tsp salt, 2 tsp Kashmiri red chili powder, and ½ tsp garam masala powder to a large mixing bowl and mix everything well using a large spoon or your hands.
2. Keep it aside while we make the curry.
3. To make the curry, crush 2-3 whole cloves, 5-6 whole black peppercorns, and 1-inch piece of cinnamon lightly in a mortar and pestle and set aside.
4. Heat 6 tbsp mustard oil in a large pan on high heat.
5. Once the oil is hot and fuming, add the crushed spices and 3-4 dry red chilies and let them crackle for 2-3 seconds.
6. Add 2 cups of grated onion and fry on medium-high heat until they turn slightly brown (8-10 minutes). Keep stirring at regular intervals for even browning.
7. Add 1 tsp chopped ginger and 1 tsp chopped garlic and keep frying until onions are nicely browned (5-7 minutes).
8. Now add the marinated chicken along with the marinade to the pan and cook on high heat for 4-5 minutes. Keep stirring frequently.
9. Add 1 cup grated fresh tomatoes and cook for 4-5 minutes.
10. Add 1 cup yogurt whisked with 2 tsp all-purpose flour and cook for another 3-4 minutes. The addition of all-purpose flour to the yogurt prevents it from splitting while cooking.
11. Now add 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and salt to taste and mix well.
12. Cover the pan with a lid and cook on low heat until the chicken is tender (20-25 minutes).
13. Add ½ tsp garam masala powder and 2 tbsp crushed Kasuri methi and cook for another minute. Add some water if the curry is too thick and bring it to a boil.
14. Serve hot with tandoori roti.

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