Authentic Dhaba Style Chicken Masala: Easy & Delicious Recipe

Name: Authentic Dhaba Style Chicken Masala: Easy & Delicious Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken (Cut into medium pieces); 2-3 large Onions (Finely sliced); 3-4 medium Tomatoes (Pureed or finely chopped); 2 tablespoons Ginger-Garlic Paste (Freshly made); 2-3 pieces Green Chilies (Slit lengthwise, adjust to taste); 1/4 cup Cooking Oil; 1/2 cup Plain Yogurt (Whisked, optional for marination or gravy); 1 teaspoon Turmeric Powder; 1-2 teaspoons Red Chili Powder (Adjust to taste); 2 tablespoons Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; to taste Salt; 1/4 cup Fresh Coriander (Chopped, for garnish)

Learn how to make a classic Dhaba Style Chicken Masala, a rich and spicy Indian curry perfect for any meal. This recipe guides you through creating a flavorful and aromatic chicken dish right in your kitchen, just like roadside eateries in India.

#Indian Curry

#Chicken Recipe

#Dhaba Style

#Spicy Food

#Dinner Idea

#Comfort Food

Dhaba Style Chicken Masala, ready to serve

Recipe Information

15m

Prep Time

50m

Cook Time

1h 5m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

25g

Carbs

25g

Fat

Rich and flavorful chicken curry

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken simmering in aromatic gravy

Instructions

0/5 completed

1
Heat oil in a large pan or kadai. Add sliced onions and sauté until golden brown and caramelized. This might take 8-10 minutes on medium heat.
Preview
10m
Preview
Heat oil in a large pan or kadai. Add sliced onions and sauté until golden brown and caramelized. This might take 8-10 minutes on medium heat.
10m
Patience is key for perfectly caramelized onions, they form the base of the curry.
2
Add ginger-garlic paste and green chilies to the onions. Sauté for 1-2 minutes until fragrant. Then add tomato puree/chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook, stirring occasionally, until oil separates from the masala, about 5-7 minutes.
Preview
7m
Preview
Add ginger-garlic paste and green chilies to the onions. Sauté for 1-2 minutes until fragrant. Then add tomato puree/chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook, stirring occasionally, until oil separates from the masala, about 5-7 minutes.
7m
Cooking the spices well prevents a raw taste and builds depth of flavor.

3
Add the chicken pieces to the masala. Mix well to coat the chicken. Cook on high heat for 5-7 minutes, stirring, until the chicken changes color and is sealed from all sides. If using yogurt, add it now and mix well.
Preview
7m
Preview
Add the chicken pieces to the masala. Mix well to coat the chicken. Cook on high heat for 5-7 minutes, stirring, until the chicken changes color and is sealed from all sides. If using yogurt, add it now and mix well.
7m
Sear the chicken properly to lock in juices and flavor.
4
Add about 1/2 to 1 cup of water (or chicken stock) to the pan, just enough to create a thick gravy. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
Preview
25m
Preview
Add about 1/2 to 1 cup of water (or chicken stock) to the pan, just enough to create a thick gravy. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
25m
Low and slow simmering ensures the chicken is tender and absorbs all the flavors.
5
Uncover, add garam masala and chopped fresh coriander. Mix gently. Cook for another 2-3 minutes. Serve hot with naan, roti, or rice.
Preview
3m
Preview
Uncover, add garam masala and chopped fresh coriander. Mix gently. Cook for another 2-3 minutes. Serve hot with naan, roti, or rice.
3m
A sprinkle of fresh coriander enhances the aroma and presentation of the dish.