Meal Prep · Indian
Dhaba Style Chicken Curry
Experience the rustic, robust flavors of India’s roadside eateries with this authentic chicken curry.
Ingredients
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Step-by-step- Marinate the chicken with 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, and salt. Set aside for at least 30 minutes.
- Heat mustard oil in a heavy-bottomed pan or kadai until it smokes lightly, then reduce heat. Add bay leaves, green cardamom, cloves, cinnamon stick, and cumin seeds. Let them splutter.
- Add the finely chopped onions and sauté on medium heat until golden brown, stirring frequently. This step is crucial for the curry’s color and flavor.
- Add the remaining ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Stir in the tomato puree/chopped tomatoes. Cook until the oil separates from the masala, about 8-10 minutes.
- Lower the heat and add turmeric powder, remaining red chili powder, and coriander powder. Sauté for 2-3 minutes, adding a splash of water if the masala sticks.
- Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook until the oil separates again.
- Add the marinated chicken pieces to the masala. Mix well to coat the chicken evenly. Cook on high heat for 5-7 minutes, stirring occasionally, until the chicken changes color.
- Add 1 to 1.5 cups of hot water, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Stir in garam masala and crushed kasuri methi. Cook for another 2-3 minutes without the lid. Check and adjust salt if needed.
- Garnish with fresh chopped coriander leaves and serve hot with roti, naan, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 40 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled curry into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water if it’s too thick. Microwave in intervals, stirring in between, until heated through.
Chef’s Corner
- **Slow-Cook the Onions:** The key to a rich Dhaba-style curry is slow-cooking the onions until they are deeply golden brown. This develops a sweet, caramelized base.
- **Mustard Oil Magic:** Using mustard oil adds an authentic pungent flavor. If you prefer, you can use any neutral cooking oil.
- **Yogurt Trick:** When adding yogurt, ensure it’s at room temperature and whisked smooth. Lower the heat and stir continuously to prevent it from curdling.
- **Marination Matters:** Marinating the chicken helps tenderize it and infuse flavors deeply, resulting in a more delicious curry.
