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Dhaba style chicken curry served over basmati rice in a white bowl, topped with fresh coriander and naan on a white timber background

Dhaba Style Chicken Curry

A rich, one pan chicken curry with warming spices and a thick tomato yoghurt sauce. Easy to make at home with everyday ingredients.
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Chicken Curry, dhaba chicken curry, easy curry, Indian Chicken Curry
Servings: 4 to 6
Author: Kate Brodhurst

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

  1. MEASUREMENTS
    We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. 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.
  3. 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.
  4. PAN SIZE
    Try and use a wide pan if you have one. It helps the sauce reduce faster and stops it from steaming.
  5. REST BEFORE SERVING
    Let the curry sit for 10 minutes before serving. The sauce thickens slightly and the flavours settle.
  6. 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.