dhaba style

The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.

Dhaba Style Chicken Curry

kg Chicken (skinless, bone-in whole chicken

Ginger Garlic Paste

lime

Salt

Mustard Oil (see note 2)

Onions

Garlic

1½ inches Ginger

Cumin Seeds

Bay leaves

½ Cinnamon stick (Stick)

- 10 Peppercorns

Cloves

Tomatoes (finely chopped)

Turmeric Powder

Red Chili Powder (optional; adjust the spice as required)

Coriander Powder

garam masala Powder

Butter

Green Chilies (slit lengthwise)

½ inch Ginger (julienned)

Coriander (for garnishing)

Marinate

Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else

Grind

Grind onions, ginger, garlic and green chilies to a fine paste with very little water. Set aside.

Temper Spices

Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.

Brown Onion Paste

Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides

Cook Tomatoes

Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.

Add Chicken

Add the chicken and garam masala and roast for a minute or two. Add 1 cup water.

Pressure Cook

At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.

Simmer

Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn&#39;t need to do this.

Pressure Cooker:

Boil &amp; Simmer

If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.

Instant Pot Method:

If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.

Tempering:

Tempering

In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.

Rest

Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.

Stovetop Method:

https://www.youtube.com/watch?v=4R_oOIJ4cWw

Ingredients:

1 kg Chicken Skinless, cleaned and cut into medium sized pieces

For the marinade:
2 tablespoons Ginger garlic Paste
Juice of 1 lime
1 tablespoon Salt

For the curry:
1/4 cup Mustard Oil
4 Onions medium sized, chopped
10 cloves Garlic
1½ inches Ginger piece
3 - 4 Chilies Green (Adjust the spice as required)
1 tablespoon Cumin Seeds
2 Bay leaves
½ Cinnamon Stick
4 - 5 Cardamoms
8 - 10 Peppercorns
4 - 5 Cloves
4 Tomatoes medium sized, chopped
½ teaspoon Turmeric Powder
1 teaspoon Chili powder Red (optional; adjust the spice as required)
2 tablespoons Coriander Powder
1 teaspoon garam masala Powder
Salt to taste

For tempering:
1 tablespoon Ghee / Oil
1 tablespoon Butter
2 Chilies Green (slit lengthwise)
½ inch Ginger piece , julienned
Coriander for garnishing

Full Recipe: https://myfoodstory.com/dhaba-style-chicken-curry-recipe/

This Dhaba Style Chicken Curry stands for every road trip we've had with our families. It stands for all the stop-overs and midway cravings. It is hot and fragrant and is made with ground spices, onions and tomatoes. It's perfect for a family lunch or dinner over which you can reminisce!

Timestamps:
0:00 - Introduction
0:24 - Marinate Chicken
0:42 - Raw curry paste
1:12 - Prep spices
1:21 - Fry spices 
1:34 - Add the raw curry paste
2:16 - Add tomatoes & spices
2:53 - Add Chicken & water
3:18 - Pressure Cook
3:23 - Tempering
4:13 - Serve

Dhaba Style Chicken Curry will remind you of your favourite roadside dhaba!

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

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Aloo Paratha | How To Make Paratha ...

Top 2 dhaba style recipes from across the web

The most viewed dhaba style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dhaba Style Chicken Curry

Aloo Paratha | How To Make Paratha ...

The most viewed dhaba style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine