This recipe is going to win your heart with its taste and the perfect glossy texture. This recipe replicates the taste and flavour of the chicken curry made in a local dhaba, and you will certainly fall in love with it! Packed with a lot of spices and butter, this recipe is going to be a flavour bomb for your palate.
Chicken Curry is something that has a lot of variations, specifically in our country. However, we can say with confidence that the basic chicken curry consists of marinated chicken thighs, cooked inside a tomato or curd based gravy. The dhaba style variation consists of a lot of fat at the end of the dish, in the form of butter and cream, giving it its rich glossy colour and deep flavour. This variation, like any other, gets a handful of chopped coriander during the end of the cooking process. Chopped coriander is also used to garnish on top while serving.
This recipe is simple to make, is done in an hour and tastes heavenly; therefore, you don’t actually have an excuse to not try this recipe. Be it a dinner party, a regular family meal or even having some friends over for lunch, this easy recipe works all the time, because everyone knows and loves the taste of a dhaba style chicken curry.
1) To marinate the chicken, add boneless chicken thighs into a large bowl. Over that add salt, red chilli powder and turmeric powder for seasoning. Add ginger and garlic paste to the bowl and let it marinate for 30 minutes.
2) In a stainless steel sauteuse pan, add mustard oil and saute some whole spices along with some chopped onions and ginger garlic paste.
3) To the lightly fried onions and garlic, add the marinated chicken with some slit green chillies and the dry spice powders.
4) To the masala add chopped tomatoes and little water. Cover the pan and let everything simmer for 15 minutes.
5) After the curry is cooked, mix in some curd, fresh cream and a cube of butter. Incorporate everything till they are completely melted.
6) Serve it hot and garnish it with some fresh chopped coriander leaves and enjoy it with a bowl of rice.
Expert Tips
1) 30 minutes is the minimum marination time, you can also prepare it a day in advance and marinate it overnight.
2) Roast the onions for a few minutes before adding the water to get better flavour.
3) Make sure the chicken and tomatoes are fully cooked, or the raw tomatoes would give an unpleasant taste.
This recipe is going to win your heart with its taste and the perfect glossy texture. This recipe replicates the taste and flavour of the chicken curry made in a local dhaba, and you will certainly fall in love with it! Packed with a lot of spices and butter, this recipe is going to be a flavour bomb for your palate.
To marinate the chicken add boneless chicken thighs into a large bowl, over that add salt, red chilli powder and turmeric powder for seasoning. Add ginger and garlic paste to the bowl and let it marinate for 30 minutes.
In a stainless steel sauteuse pan, add mustard oil and saute some whole spices, with some chopped onions and ginger garlic paste.
To the lightly fried onions and garlic, add the marinated chicken, with some slit green chillies and the dry spice powders.
To the masala add chopped tomatoes and little water. Cover the pan and let everything simmer for 15 minutes.
After the curry is cooked, mix in some curd, fresh cream and a cube of butter. Incorporate everything till they are completely melted.
Serve it hot and garnish it with some fresh chopped coriander leaves and enjoy it with a bowl of rice.
Recipe Video
Recipe Note
The butter and cream added at the end are an integral part of the recipe and contribute most of the flavour. If you want to skip those ingredients for a healthier version, you need to keep in mind that the flavour profile of the dish would be on the lower side.
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