This dhaba style chicken curry is rich, flavourful, and easy to make at home. Yes, there’s a long list of spices, but don’t let that put you off, most of them are probably already in your pantry. This is a simple one pan dinner and as it simmers, the sauce thickens up and coats the chicken perfectly. I first saw a restaurant version of this on Instagram, then tweaked it for a home kitchen.
What is dhaba style chicken curry
Dhaba style chicken curry is a North Indian roadside classic. It is known for its bold flavour, simple ingredients, and a no fuss cooking style. The sauce builds from whole spices, onion, tomato, and yoghurt, then cooks down into a thick, rich curry. It is hearty, a little spicy, and perfect with rice or naan.
Why you’ll love this dhaba style chicken curry
- Big flavour from simple ingredients
- One pan, easy clean up
- Thick, rich sauce that coats the chicken
- Easy to adjust the spice level
- Great for leftovers, it tastes even better the next day
Ingredients needed
- Chicken thigh fillets – Juicy, tender, and hard to overcook. Perfect for this style of curry.
- Oil and salt – Oil helps cook the spices and build flavour. Salt seasons each layer.
- Turmeric – Adds colour and a warm base note. Used in the marinade and the curry.
- Whole spices – Cardamom, cumin seeds, peppercorns, cinnamon, cloves, and bay leaves. These build the base flavour and give that classic dhaba style depth.
- Onion – The base of the curry. Cook it down until soft and lightly golden for the best flavour.
- Garlic and ginger – Use finely chopped garlic and grated ginger for a fresh, punchy flavour.
- Fresh tomatoes – Form the body of the sauce and add a slight tang. Cook them down well so the sauce thickens.
- Ground spices – Coriander, cumin, pepper, Kashmiri chilli powder, garam masala and paprika. These bring warmth, colour, and depth. Adjust the chilli to suit your taste.
- Greek style natural yoghurt – Adds creaminess and balances the spices. Use full fat for best results. You could also use thickened cream.
- Sugar – Balances the acidity from the tomatoes.
- Dried fenugreek leaves (kasoori methi) – Adds that classic curry aroma and finish. You can buy this from Indian grocers, gourmet food shops or online. If you cannot find it, simply leave it out.
- Fresh coriander – For a fresh and colourful hit at the end.
How to make dhaba style chicken curry
- Marinate the chicken. Add the chicken thigh fillets to a bowl with salt, turmeric, and a little oil. Mix well so every piece is coated. Cover and rest in the fridge for at least 30 minutes. If you have more time, leave it for up to a few hours.
- Start the base. Heat oil in a large pan over medium heat. Add the cardamom pods, cumin seeds, peppercorns, cinnamon stick, cloves, and bay leaves. Let them cook for about 1 minute until they smell fragrant. This step flavours the oil, so do not rush it.
- Cook the onion properly. Add the chopped onion and a pinch of salt. Cook for 8 to 10 minutes, stirring often. You want the onion soft, slightly golden, and starting to break down. If it starts to catch, lower the heat and add a small splash of water.
- Add garlic and ginger. Stir in the crushed garlic and grated ginger. Cook for 1 to 2 minutes until the raw smell is gone. Keep stirring so it does not burn.
- Break down the tomatoes. Add the chopped tomatoes and a pinch of salt. Cook for 10 to 15 minutes, stirring regularly. The tomatoes should soften, reduce, and turn thick and jammy. You should not see watery liquid at this stage.
- Add the ground spices. Add coriander, cumin, chilli powder, turmeric, and paprika. Stir well and cook for a few minutes. You are looking for the oil to start separating from the mixture and small bubbles forming. This means the spices are cooked.
- Add the chicken. Add the marinated chicken and stir to coat it well in the sauce. Let it cook for a few minutes so it starts to seal and take on flavour.
- Simmer. Pour in the water and mix well. Bring to a gentle simmer, then cover and cook for 15 to 20 minutes. Stir occasionally to stop it sticking. The chicken should be cooked through and tender.
- Finish the curry. Lower the heat and stir in the yoghurt. Mix well and let it cook for a few minutes to warm through. Add salt and sugar to taste. Crush the dried fenugreek leaves between your fingers and stir them in.
- Final touch. Check the sauce. If you want it thicker, simmer uncovered for a few minutes. Finish with fresh coriander and serve hot with rice and naan or roti bread.
Top tips for the best chicken curry
- Cook the onion properly. This is where the flavour starts. Soft and lightly golden is what you want.
- Do not rush the tomatoes. They need time to break down and thicken. If they still look watery, keep cooking.
- Watch your heat. If things start catching on the bottom, lower the heat and add a splash of water.
- Cook the spices out. You are looking for the oil to separate slightly from the masala. This means the spices are ready.
- Add yoghurt on low heat. This stops it from splitting and keeps the sauce smooth.
- Adjust the spice level. Reduce chilli powder for a milder curry, or add more if you like heat.
- Let it sit. The flavour gets even better after a few hours or the next day.
Serving Suggestions
Serve this curry with steamed rice, garlic naan, or flatbread to soak up all that sauce. It also works really well with Indian yellow rice if you want something a bit more fragrant. On the side, you can add crispy vegetable samosas and a spoon of Indian mint chutney for extra flavour and texture. A simple cucumber yoghurt or quick salad dressed with lemon and olive oil also helps balance the spices.
Storage
FRIDGE
Store in an airtight container for up to 3 days. The flavour gets even better as it sits.
REHEAT
Reheat gently on the stove over low heat or in the microwave. Add a splash of water if the sauce has thickened too much. Stir well before serving.
FREEZER
Freeze in portions for up to 2 months. Defrost in the fridge overnight, then reheat as above.
Frequently asked questions
Can I use chicken pieces on the bone?
Yes. Chicken on the bone adds more flavour and keeps the chicken extra juicy. You will need to increase the cooking time to around 30-40 minutes, cover with a lid after adding the chicken and make sure it is cooked through to the bone before serving.
Is this curry spicy?
It has a medium heat. You can reduce the chilli powder for a milder version or add more if you like it hotter.
Can I make this ahead of time?
Yes. It tastes even better the next day once the flavours have had time to develop.
What if my sauce is too thin?
Simmer the curry uncovered for a few minutes until it thickens. Stir occasionally so it does not catch.
What if my sauce is too thick?
Add a splash of water and stir it through until you reach your preferred consistency.
Can I leave out the fenugreek leaves?
Yes. They add a classic finish with a distinctive aroma, but the curry will still taste great without them.
What can I use instead of Kashmiri chilli powder?
You can swap it with a mix of paprika and chilli powder. Use about 3 parts paprika to 1 part chilli powder to keep the colour and add a bit of heat. If you prefer, you can simply use a small amount of chilli powder for heat and adjust to taste. You can also use only paprika for colour or leave it out altogether.
This is one of those simple curries that delivers big flavour without much effort. Give it a go and let me know how it turns out in the comments.
Easy Indian curry recipes to try next
- Bill Grangers One-Pot Curried Chicken and Rice
- Indian Spiced Chicken Breasts in the Air Fryer
- Lamb Korma Meatball Curry
- 30-Minute Kerala Fish Curry
Dhaba Style Chicken Curry
Ingredients
- 750g chicken thigh fillets, cut into 3cm cubes
- ½ teaspoon Kashmiri chilli powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon neutral oil
for the curry
- 1 tablespoon oil
- 20g butter
- 4 cardamon pods
- 4 whole cloves
- 1 teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- 1 cinnamon stick
- 2 fresh bay leaves (or 3 dried)
- 1 large onion, finely diced
- 3-4 cloves garlic, finely chopped
- 2cm piece ginger, grated
- 3 large tomatoes, finely diced
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 ½ teaspoons ground cumin
- 2 teaspoons sweet paprika
- ¾ cup water
- ⅓ cup Greek style natural yoghurt (or use thickened cream)
- ½ teaspoon salt
- 2 teaspoons garam masala
- 2-3 teaspoons brown sugar
- 2 teaspoons dried fenugreek leaves (kasoori methi) (optional)
- ¼ cup chopped fresh coriander leaves and stems
to serve
- Cooked basmati rice
- Naan bread or flatbread
- Coriander, to garnish
Instructions
- Place the chicken thigh fillets in a bowl. Add the Kashmiri chilli powder, salt, turmeric, and oil. Mix well so every piece is coated evenly. Cover and rest in the fridge for at least 30 minutes. If you have more time, leave it longer for better flavour.
- Heat oil and butter in a large pan over medium heat. Once hot, add the cardamom pods, cloves, cumin seeds, peppercorns, cinnamon stick, and bay leaves. Let them sizzle for about 1 minute until fragrant.
- Add the onion along with a small pinch of salt. Cook for 8 to 10 minutes, stirring often. You want the onion soft, lightly golden, and starting to break down. Add the garlic and ginger, and cook, stirring often for a further 2 minutes.
- Add the diced tomatoes and a pinch of salt. Cook for 8 to 10 minutes, stirring regularly or until they have softened and broken down.
- Add the chilli powder, ground coriander, turmeric, ground cumin, and the paprika. Stir well so the spices are fully mixed through. Cook for a 2 minutes, stirring often.
- Add the marinated chicken to the pan. Stir well so each piece is coated in the masala. Let it cook for a few minutes until lighlty sealed.
- Increase heat to medium high and add the water, mixing well. Bring to a simmer then reduce heat to medium low and and cook for 15 to 20 minutes, stirring occasionally, adding a little extra water if required.
- Lower the heat to low and gently fold the yoghurt through. Let it cook for a few minutes to warm and slightly thicken the sauce.
- Add the salt, garam masala and sugar. Stir well and cook for 1 to 2 minutes so the flavours come together.
- Crush the dried fenugreek leaves between your fingers and stir it in along with the coriander. If the sauce is thinner than you like, simmer uncovered for a few minutes until it thickens. Garnish with fresh coriander and serve hot with cooked basmati rice and your choice of bread.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - CHICKEN PIECES
This curry is traditionally made with chicken on the bone for a deeper flavour. I use thigh fillets here for ease and a quicker cook time. You can swap to about 1 kg bone in chicken pieces if you prefer. Cook it a little longer and keep a lid on after adding the chicken so its cooks through and stays tender, removing the lid towards the end to reduce the sauce if required. - ACID BALANCE
If your curry tastes a little flat at the end, add a small squeeze of lemon juice. It lifts the whole dish without changing the flavour profile. - PAN SIZE
Try and use a wide pan if you have one. It helps the sauce reduce faster and stops it from steaming. - REST BEFORE SERVING
Let the curry sit for 10 minutes before serving. The sauce thickens slightly and the flavours settle. - OIL SEPARATION
Do not worry if you see a little oil rise to the top at the end. This is normal and shows the spices have cooked properly.
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