Dhaba Style Chicken Masala
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Dhaba Style Chicken Masala

👤 4 servings medium 🌍 Indian m.youtube.com ↗

This rustic and aromatic Dhaba Style Chicken Masala brings the authentic flavors of Indian roadside eateries straight to your kitchen. The chicken is cooked in a rich, spiced tomato-based gravy with caramelized onions and traditional Indian spices that create deep, complex flavors. As showcased by Foodies Food Court, this viral dish is perfect for those seeking restaurant-quality Indian comfort food with an irresistible blend of heat and savory goodness.

ChickenCurrySpicy

Ingredients

  • 800 g chicken
  • 3 large onions
  • 4 medium tomatoes
  • 2 tbsp ginger-garlic paste
  • 2 whole green chilies
  • 0.5 cup yogurt
  • 4 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 1.5 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp fresh coriander

Instructions

  1. Heat oil or ghee in a heavy-bottomed pan and add cumin seeds. Let them splutter for a few seconds.
  2. Add the sliced onions and cook on high heat until they turn deep golden brown and caramelized, stirring frequently. This should take about 8-10 minutes.
  3. Reduce heat to medium, add ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.
  4. Add the chopped tomatoes and cook until they break down completely and the oil starts separating from the mixture, about 5-7 minutes.
  5. In a bowl, marinate the chicken pieces with yogurt, turmeric powder, and salt for 5 minutes.
  6. Add the marinated chicken to the pan and cook on high heat for 3-4 minutes, stirring well to coat with the masala.
  7. Add coriander powder, red chili powder, and garam masala. Stir well and cook for 2 minutes.
  8. Add 1 cup of water and bring to a boil. Lower heat and simmer covered for 15-18 minutes until the chicken is cooked through and tender.
  9. Add kasuri methi and adjust salt to taste. Cook uncovered for another 2-3 minutes until the gravy reaches desired consistency.
  10. Garnish with fresh coriander and serve hot with naan, roti, or steamed rice.

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