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I think I've finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated are roadside restaurants scattered all over the country, and their food is unique. Hell, the experience is unique and is one you must have. Small mud shacks, with only chaarpai's (rope and wooden cots) and a wooden plank for a table, you'll find them as you drive along the highway. They are usually patronized by truck drivers and budget travellers who are looking for food which reminds them of home. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

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Unlike my other recipes, this one's slightly time consuming because masala is ground and cooked till it's color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.

Ingredients for Chicken Curry

Here are the main ingredients you'll need for this recipe:

Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)

Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour

Lime Juice: Acid helps tenderise the meat

Mustard Oil: Key to getting that unique dhaba flavour. More pungent and add a smokiness

Whole Spices: Cumin, Cloves, cardamom, cinnamon and bayleaf. Skip if you don't have but I recommend using them for that burst of flavour

Ginger & Garlic: Ground with onions. Can be substituted with 1.5 tablespoon store bought or homemade ginger garlic paste

Onions: Form the main base of the gravy and add flavour, density and thickness

Green Chillies: Add heat and flavour. Use serrano peppers if you don't have Indian green chillies available

Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. Homemade garam masala works best and should be added towards the middle or end of the cooking process to retain its aroma and flavour

Tempering: The tempering uses ghee, ginger and green chillies and adds an additional layer of flavour once the curry is cooked

What makes this recipe so unique?

We were asking this question ourselves while trying to replicate that dhaba like flavour - How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found - dhabas use more oil, ghee and butter to add richness and to cook the food faster, there's a natural smoky flavour because all the cooking is done on a really high flame or using firewood, they liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

How to make Chicken Curry

Check out the 6 simple steps that go into making this beautiful curry

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat
2. Grind ginger, garlic, green chillies and onions to a paste with a little water. This becomes the base of the curry

1. Pound spices roughly with a mortar pestle to break them down and release their flavour
2. Saute them in hot oil to temper them
3. Brown the onion paste in oil that's tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You'll see a thin layer of oil floating on the top and the sides - thats when you know its cooked through and isn't raw anymore
4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft
5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger
8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

Richa's Tips to make the Perfect Dhaba Chicken Curry 

• Always marinate

This cannot be stressed enough! Flavour, seasoning and tenderising - that's what this does!

• Brown the onion paste

Don't rush this process. Browning onions slowly well gets rid of any raw smell and flavour. You'll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 

• Don't skimp on oil

There is a fair amount of fat in this recipe in the form of oil, butter and ghee. Don't skimp on it or the flavour will get compromised.

• Always use quality garam masala

I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma

• Perfectly cook the chicken

Follow the time and technique according to the recipe. But if you’re still in doubt, use a meat thermometer. The internal temperature of perfectly cooked, safe and ready to eat chicken is 75C/165F.

• Do not forget the tempering

This tempering makes me swooooon! I’m not kidding one bit, it gives it that extra kick along with the richness from the ghee.