Dhaba Style Chicken Curry| Masala Chicken Curry- mommyskitchenstory

Chicken curry is a dish originated in the Indian Subcontinent. It is a very common delicacy amongst the Indian Cuisines.

We Indians are very fond of eating food that is full of flavours and spices. So, be it any function or any celebration Chicken curry is one dish that is necessary for all the non-vegetarians.

This homemade Dhaba Style Chicken Curry is cooked in onion gravy with a variety of different aromatic spices. It is cooked slowly on medium flame so that all the flavours and aroma are released from the spices into the gravy.

This chicken curry can be served with different Indian Breads like Roti, Naan, Paratha, Laccha paratha etc. or you can also have it with Steamed Rice, Jeera Rice or even Biryani if you like.

So, let’s see how this spicy, super delicious Chicken Curry is made in your favourite Dhaba style.

The step by step process with images at each step is discussed below:-

Ingredients:-

For marination:-

Raw chicken -500 grams (boneless or with bone choice is yours)
Lemon juice – 1-2 tbsp
Red chilli / Lal mirch powder – 1 tsp
Turmeric/ Haldi powder – 1/2 tsp
Salt – to taste

Note: You can add red chilli powder according to your taste because I am making a bit spicy one.

For the Chicken Curry:-

Onion / Pyaz – 3-4 medium sized
Garlic / Lehsun – 8-9 cloves
Ginger / Adrak – 1/2 inch
Black pepper / Kali mirch – 7-8
Cinnamon / Dalchini – 1-2 inch
Black Cardamom / Badi elaichi – 1-2
Green Cardamom / Choti elaichi – 2-3
Cumin / Jeera – 1tsp
Bay leaf / Tez Patta – 1
Red Chilli / Lal mirch powder – 1-1.5 tsp
Turmeric / Haldi powder – 1/2 tsp
Coriander / Dhaniya powder – 2-2.5 tsp
Garam masala – 1/2 tsp
Oil – 8-10 tbsp Mustard oil

Method:-

Dhaba Style Chicken Curry| Masala Chicken Curry | Spicy Dhaba Chicken Recipe

Marination:-

Wash the raw chicken nicely and then add red chilli powder, turmeric powder, salt and lemon juice.
Mix it all well and then refrigerate for about 6-8hrs or min 2-3hrs.

Making of Chicken Curry:-

For making our Dhaba style gravy, take the onions and chop them.
After chopping the onions put them in the jar of a mixer grinder and add ginger, garlic and the whole garam masala.
Finely grind the mixture and keep aside.
Now heat the cooker and add oil in it.
When the oil gets heated up, add the bay leaf and leave it for a minute to release its aroma into the oil.
Now add the grinded mixture and mix well.
After mixing, we will add the remaining spices i.e. red chilli powder, turmeric powder, coriander powder and salt. We will keep the garam masala powder for the last.
Now add half a cup of water and pressure cook for 1-2 whistles.
After the pressure releases, open the lid and keep cooking on medium flame until the gravy reduces and a nice dark brown colour can be seen.
Stir continuously at regular intervals to avoid sticking and burning.
Now while our gravy is getting ready, we will grill or simply stir fry our chicken before it goes into the gravy.
Heat a pan or a grill pan and add oil in it.
Once the oil gets heated up add the chicken pieces and grill them.
Continue to cook for 5-8 mins and when you see that the chicken is partly cooked and a nice colour has appeared, switch off the gas.
Now we will check if our masala is ready or not and when it is ready, we will add our grilled/fried chicken to it and mix well.
After nicely mixing the chicken and masala, we will add water to make the gravy.
Add about 1-2 cups of water depending upon how thick you want the gravy and then pressure cook for 1 whistle.
Our Dhaba Style Chicken Curry is ready. Garnish it with fresh coriander leaves and serve it hot with Roti or Rice or both (the choice is yours.)

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Dhaba Style Chicken Curry| Masala Chicken Curry | Spicy Dhaba Chicken Recipe Step by Step recipe with images

Marination:-

Wash the raw chicken nicely and then add red chilli powder, turmeric powder, salt and lemon juice.
Mix it all well and then refrigerate for about 6-8hrs or min 2-3hrs.

Making of Chicken Curry:-

For making our Dhaba style gravy, take the onions and chop them.
After chopping the onions put them in the jar of a mixer grinder and add ginger, garlic and the whole garam masala.

Finely grind the mixture and keep aside.

Now heat the cooker and add oil in it.
When the oil gets heated up, add the bay leaf and leave it for a minute to release its aroma into the oil.

Now add the grinded mixture and mix well.

After mixing, we will add the remaining spices i.e. red chilli powder, turmeric powder, coriander powder and salt. We will keep the garam masala powder for the last.

Now add half a cup of water and pressure cook for 1-2 whistles.

After the pressure releases, open the lid and keep cooking on medium flame until the gravy reduces and a nice dark brown colour can be seen.

Stir continuously at regular intervals to avoid sticking and burning.
Now while our gravy is getting ready, we will grill or simply stir fry our chicken before it goes into the gravy.
Heat a pan or a grill pan and add oil in it.

Once the oil gets heated up add the chicken pieces and grill them.

Continue to cook for 5-8 mins and when you see that the chicken is partly cooked and a nice colour has appeared, switch off the gas.
Now we will check if our masala is ready or not and when it is ready, we will add our grilled/fried chicken to it and mix well.

After nicely mixing the chicken and masala, we will add water to make the gravy.

Add about 1-2 cups of water depending upon how thick you want the gravy and then pressure cook for 1 whistle.

Our Dhaba Style Chicken Curry is ready. Garnish it with fresh coriander leaves and serve it hot with Roti or Rice or both (the choice is yours.)

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