Thursday, 6 February 2014

Dhaba style Chicken curry

Chicken curry is the easiest gravy you can prepare when you have many guest at home. This is an easy chicken recipe which I learned from my mother-in-law. She is a great cook and whatever dish she prepares comes out very tasty. I hope you all will like this as well.

Ingredients Required:-

Dry red chilli -2
Bay leaves - 2
cloves -3
Cinnamon - 1 piece
Big Elaichi - 2
Pepper -3 (optional)
oil - As required

Onion - Paste of 2 big onions
Onion thinly sliced - 1 small
Tomato pureed - 3
Green chilli - 3
Ginger Garlic paste - 1tbsp

For Marinating the chicken:-

Chicken - 1/2 KG
Turmeric powder - 1/2 tsp
Chilli powder - 1 n 1/2 tsp (If you need very spicy then add some more chilli powder)
Chicken Masala (I used eastern) - 1 tbsp
Coriander powder - 1 tsp
salt - as required
Curd - 1 small bowl


Marinate chicken pieces with all the ingredients mentioned and keep it for at least 30 min.

Heat a Kadai/ pressure cooker and pour oil into it. Add Dry red chilli, Bay leaves, cloves, Cinnamon, Big Elaichi and Pepper and saute for sometime. Add thinly sliced onion and green chillies to this and saute again.

Once the onion turns to brown color add the ginger garlic paste followed by onion paste to this and saute till the onions are done, roughly about 5 min required.

Once the onions are done add the tomato puree and saute till the oil separates. (about 3 min.) The raw smell of the onion and tomato won't be there if it is cooked properly.

Here I have added all the masala while marinating so I have not added any masala to the above onion-tomato mix. If you have not added enough masala at the time of marinating then please add all the masala after this step with very little water and cook for 3 more minutes till the oil separates.

Add the marinated chicken to this mix and cook till the chicken roast a bit.(about 7 min)

Now sprinkle little bit of water and cook again for a minute. Add some more water. Add water in such a way that the chicken should not sink completely. This is because the chicken will release some juices so the gravy will be enough once it gets cooked completely. Now cover the pressure cooker and wait for 1 whistle and then keep it in low flame for 2 min and switch off.

If you are preparing in a kadai then cover it and cook in low flame for about 10-15 minutes. 

Once the gravy is ready, garnish it with coriander leaves and serve hot with roti / rice.


If the onion and tomatoes are not cooked properly then the curry wont come out well. So take time and cook onion and tomatoes till the oil gets separate.


  1. How to make Onion paste and tomato puree, should i blanch it/

    1. Hi, You can cut onions into small pieces and grind it in mixi for making onion paste

    2. Tomato puree can be made in many ways. For this recipe you can cut the tomatoes to small pieces and grind it in mixi.

  2. Da renjith is making this for me as a valentines day return gift, the smell is too good 😉 ill watsapp u the pic



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