Punjabi Chicken Curry Recipe with Step by Step Pictures | Dhaba Style Chicken Curry Recipe

punjabi chicken curry recipe dhaba style

Punjabi Chicken Curry Recipe with Step by Step Pictures | Dhaba Style Chicken Curry Recipe

Dhabas are a lifesaver when you are travelling long distances by road in India. Primarily meant to be truck-stops, dhabas are humble eateries spread across the highways. They get a lot of footfall from other travelers as well, and why won’t they! The food at the dhabas is spectacular. It’s hearty, soul-satisfying, and unpretentious. The cooking style, technique, utensils used, and recipes are compatible with the goal of fast turnaround. Today’s is the dhaba-style Punjabi Chicken Curry recipe that simple and easy to make, but super-delicious nevertheless. It’s a North Indian style chicken curry which you can serve with both rice and naan.

The Cooking Technique For Dhaba-Style Punjabi Chicken Curry

Dhaba-style cooking is fairly simpler when it comes to Punjabi chicken curry. It does not require roasting the chicken with the masalas. Instead, the chicken is simmered in the broth until the it gets cooked through and the broth thickens a bit. The dhaba-style Punjabi chicken curry gravy is not thick like the conventional restaurant style gravies. It is comparatively thin but very flavorful.

Also, the food at the dhabas is cooked over the sigri, which is why it has a smokey flavor. They often use aluminum stockpots to prepare the chicken curry, which is why it has a very distinct taste. You can also use a degchi or handi like the one I have here. It works great too. To impart the smokey flavor, I have used a wood coal ember towards the end of the recipe.

This is an extremely easy chicken curry recipe and you can make it in large quantities if you are having a get-together or guests over. Not too hot and spicy, loaded with meaty flavors and aroma of whole spices, the dhaba-style Punjabi chicken curry is loved by a lot of people who try it for the first time. Chicken curry and rice is a match made with heaven. This one is usually served with rice and naan at my place.

Here are some of the best Indian chicken curry recipes that’s you will find over the internet.

NowΒ let’s take a look at the dhaba-style Punjabi chicken curry ingredients and preparation.

How to Make Dhaba-Style Punjabi Chicken Curry

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Punjabi Chicken Curry Recipe | Dhaba Style Chicken Curry Recipe
 
Prep time
Cook time
Total time
 
Dhaba-style Punjabi chicken curry is an ambrosial dish with juicy, succulent chicken simmered in a toothsome broth. The warmth of spices and the smokey fragrance from the coal makes it a perfect chicken curry for rice and naan.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
To Marinate the Chicken
  • Chicken - 800 grams
  • Ginger-garlic paste - 1 tbsp, freshly ground
  • Lemon juice - 1 tbsp
  • Salt - to taste
  • Byadgi red chili powder - ½ tbsp
For Making the Chicken Curry
  • Mustard oil - 6 tbsp
  • Onions - 1 & ½ cups, finely chopped
  • Tomatoes - 1 cup, grated
  • Ginger-garlic paste - 1 tbsp, freshly ground
  • Fresh curd (not very sour) - ¾ cup, whisked
  • Turmeric - ¼ tsp
  • Byadgi red chili powder - 1 tbsp
  • Coriander powder - 1 & ½ tbsp
  • Roasted cumin powder - ½ tsp
  • Garam Masala - ½ tsp
  • Kasoori methi - 1 tbsp, lightly roasted & crushed between the palms
  • Salt - to taste
  • Water - 2 & ½ cups or as needed
  • Coriander leaves - 2 tbsp, finely chopped
  • Bay leaves - 3, small
  • Black peppercorns - 6
  • Cloves - 4
  • Green cardamoms - 4
  • Black cardamom - 2
  • Cinnamon- 2-inch stick
  • Dried red chilies (byadgi) - 4
For the Smoky Flavor
  • A wood coal ember
  • Oil - 1 tbsp
Instructions
  1. First off, we need to marinade the chicken. Combine the chicken, freshly ground ginger-garlic paste, salt, byadgi red chili powder, and lemon juice in a mixing bowl.
  2. Mix well and cover the bowl with a cling wrap or a plate. Refrigerate for at least half an hour.
  3. In the meanwhile, let's prepare the chicken curry gravy. Heat the mustard oil in an aluminum stock pot or a handi. Turn the heat off once the mustard oil begins to smoke.
  4. Once the oil cools down around the normal cooking temperature, add in the whole spices; cinnamon stick, green cardamoms, black cardamoms, dried red chilies, black peppercorns, cloves, and bay leaves. Saute for a few seconds.
  5. Next, toss in the chopped onions and saute until it turns golden.
  6. Add the freshly ground ginger-garlic paste and saute until the raw smell goes away.
  7. Turn the heat to low and add the ¾ cup whisked curd. Cook until the oil begins to separate.
  8. Add the grated tomatoes and continue to cook it.
  9. When the oil separates, add the powdered spices; turmeric, byadgi red chili, roasted cumin, and coriander. Give it mix.
  10. Add in the marinated chicken and mix well.
  11. Saute for 1-2 minutes so that the chicken turns white in color.
  12. Add 2 & ½ cups of water or as much as you need depending on how ling the chicken takes to cook.
  13. Cover the handi and let the chicken simmer in the broth for the next 25 minutes or until it's done.
  14. When the chicken gets cooked through, add the kasoori methi, coriander leaves, and garam masala. Give it a stir and turn the heat off.
  15. In the handi, place a small bowl containing the red hot wood coal ember.
  16. Pour some oil over it and cover the handi with a lid. Let it be like that for 4-5 minutes.
  17. Remove the bowl from the handi and discard the coal ember.
  18. Dhaba-style Punjabi chicken curry is ready. Serve it hot with rice or naan. Enjoy!

Dhaba-Style Punjabi Chicken Curry with Step by Step Pictures Below


Step 1

First off, we need to marinade the chicken. These are the ingredients.

ingredients for marinating the chicken


Step 2

Combine 800 grams of chicken, 1 tbsp freshly ground ginger-garlic paste, salt to taste, 1/2 tbsp byadgi red chili powder, and 1 tbsp lemon juice in a mixing bowl.

marinating the chicken with salt, lemon juice, red chili, and ginger-garlic paste


Step 3

Mix well and cover the bowl with a cling wrap or a plate. Refrigerate for at least half an hour.

resting the marinated chicken in the fridge


Step 4

In the meanwhile, let’s prepare the chicken curry gravy. These are the chicken curry ingredients.

dhaba style punjabi chicken curry ingredients


Step 5

These are the whole spices needed for the chicken curry gravy.

whole spices chicken curry indian recipe


Step 6

Heat 6 tbsp mustard oil in an aluminum stock pot or a handi. Turn the heat off once the mustard oil begins to smoke.Β Once the oil cools down around the normal cooking temperature, add in the whole spices; 2-inch cinnamon stick, 4 green cardamoms, 2 black cardamoms, 4 dried red chilies (byadgi), 6 black peppercorns, 4 cloves, and 3 small bay leaves. Saute for a few seconds.

frying the whole spices for chicken curry recipe


Step 7

Next, toss in 1 & 1/2 cup chopped onions and saute until it turns golden.

sauteing the onions chicken curry gravy


Step 8

Add 1 tbsp freshly ground ginger-garlic paste and saute until the raw smell goes away.

sauteing the ginger garlic paste for making chicken curry gravy


Step 9

Turn the heat to low and add the 3/4 cup whisked curd. Cook until the oil begins to separate.

adding the whisked yogurt to the onions


Step 10

Add 1 cup grated tomatoes and continue to cook it.

sauteing the grated tomatoes to make the chicken curry recipe


Step 11

When the oil separates, add the powdered spices; 1/4 tsp turmeric, 1 tbsp byadgi red chili, 1/2 tsp roasted cumin, and 1 & 1/2 tbsp coriander. Give it mix.

adding the powdered spices to the north indian chicken curry


Step 12

Add in the marinated chicken and mix well.

adding the marinated chicken to the onion-tomato gravy


Step 13

Saute for 1-2 minutes so that the chicken turns white in color.

cooking the chicken until it changes color


Step 14

Add 2 & 1/2 cups of water or as much as you need depending on how long the chicken takes to cook.

adding water to the masala to make chicken curry recipe


Step 15

Cover the handi and let the chicken simmer in the broth for the next 25 minutes or until it’s done.

simmering the chicken in the broth


Step 16

When the chicken gets cooked through, add 1 tbsp kasoori methi that has been lightly roasted and crushed between your palms, 2 tbsp finely chopped coriander leaves, and 1/2 tsp garam masala. Give it a stir and turn the heat off.

adding the hara dhaniya, kasoori methi and garam masala to the dhaba style punjabi chicken curry recipe


Step 17

In the handi, place a small bowl containing the red hot wood coal ember.

imparting the smoky flavor to the chicken curry recipe


Step 18

Pour 1 tbsp oil over it and cover the handi with a lid. Let it be like that for 4-5 minutes.

using dhuangaar method with charcoal and oil


Step 19

Remove the bowl from the handi and discard the coal ember.

north indian style chicken curry recipe is ready


Step 20

Dhaba-style Punjabi chicken curry is ready. Serve it hot with rice or naan. Enjoy!

dhaba style chicken curry recipe punjabi style

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33 Comments

  • Reply
    sangeeta chawla
    October 7, 2017 at 4:00 am

    oye hoye! ekdum vadhiya!

  • Reply
    yojna singh
    November 23, 2017 at 10:58 pm

    monica di, it turned out awesome….. everyone kept licking their fingers!

  • Reply
    swati gupte
    November 29, 2017 at 11:04 am

    yummy looking curry

  • Reply
    Fatema Sayyed
    December 5, 2017 at 1:18 am

    I love the color of the curry..n the idea of smoking it up with coal ember..good work

    • Reply
      Monica
      December 5, 2017 at 5:37 am

      Thank you, Fatema. Do try it. You would certainly love the taste.

    • Reply
      Arundhati
      May 7, 2019 at 7:36 pm

      Chicken curry with a smokey coal fragrance, I already love this dish. Going to try it soon

      • Reply
        Monica
        May 9, 2019 at 2:40 pm

        Thank you Arundhati. Do share your experience when you make it.

  • Reply
    Aashna Pandey
    January 18, 2018 at 2:40 pm

    ur dhaba style recipes can give any dhaba a run for their money.. excellent work, monica! so glad to come across a blog like this.. your knowledge about food and hard work really shows through your recipes.. thanks a ton for this one..i m making this on sunday.. πŸ™‚ cheers!

    • Reply
      Monica
      January 18, 2018 at 6:36 pm

      Thank you, Aashna for such a huge compliment! Really appreciate it. πŸ™‚

  • Reply
    Richa Khandelwal
    January 20, 2018 at 2:17 pm

    hi monica..this curry i made today n turnd it out so gud..evry1 kept licking there fingers.. just awsome

    • Reply
      Monica
      January 20, 2018 at 5:51 pm

      Thank you for trying out the recipe, Richa. I am so glad your folks loved it. ?

  • Reply
    Juhi Gupta
    February 5, 2018 at 4:53 pm

    wow monica..your food are rocking! curry looks so good… plz share naan recipe..planning to try this combo tomorrow

  • Reply
    jayashri Rana
    February 22, 2018 at 7:05 pm

    chicken looks so rich..can u also share nan recp?

  • Reply
    jayashri Rana
    February 22, 2018 at 7:05 pm

    chicken looks so rich..can u also share naan recipe pls?

  • Reply
    Jessica Rajan
    March 2, 2018 at 5:37 pm

    hi monica..lovely recipe.. but i don’t like mustard oil… can i use something else? plz reply..planning to make it on sunday ..

    • Reply
      Monica
      March 2, 2018 at 7:45 pm

      Hi Jessica. First of all, thank you for your kind words. Yes, you can replace mustard oil with either ghee or sunflower oil, whichever you prefer. πŸ™‚

      • Reply
        Jessica Rajan
        March 5, 2018 at 9:41 am

        Monica! Hi.. I came back to tell you that your dhaba chicken was an absolute hit at the family lunch yesterday. It smelled so good, just like dhaba food made on sigri. Kudos for such delicious recipe!

        • Reply
          Monica
          March 5, 2018 at 3:23 pm

          Thanks Jessica for coming back on here and sharing your feedback. I am so happy you and your folks enjoyed the dhaba chicken recipe. Happy cooking!

  • Reply
    Kajal Singh
    March 16, 2018 at 2:09 pm

    wow..looks too good. send some to me πŸ˜€

    • Reply
      Monica
      March 17, 2018 at 12:57 pm

      Thank you, Kajal. πŸ˜€

  • Reply
    sonika pahuja
    June 29, 2018 at 1:05 pm

    i made this exactly as the recipe given here and my mind was blown! seriously..one of the best chicken curries ever! thank you for sharing the recipe

    • Reply
      Monica
      January 20, 2019 at 4:37 pm

      Thanks Sonika. Glad you enjoyed the chicken curry πŸ™‚

  • Reply
    ashima
    August 30, 2018 at 9:11 pm

    nice one

    • Reply
      Monica
      January 20, 2019 at 4:37 pm

      Thanks Ashima

  • Reply
    Arya J
    October 19, 2018 at 6:19 pm

    Hi Monica. I made your dhaba chicken today and it was way too good..like beyond my expectations good. enjoyed a great recipe after navratra. thanks for the share. i wish you good luck and keep coming up with such amazing creations. much love!

    • Reply
      Monica
      October 21, 2018 at 8:01 am

      Thanks Arya for trying the recipe and sharing your experience. Really glad you enjoyed the chicken curry πŸ™‚

  • Reply
    neerja authankar
    February 20, 2019 at 1:07 pm

    hello mam. came here to tell you that i made this reciepe just now. my house is smelling wonderful. cant wait for my husband to come home and have it. he loves chicken dishes. thanks for the delicious reciepe.

    • Reply
      Monica
      February 22, 2019 at 7:09 pm

      Thanks for trying the recipe. I hope you guys enjoyed πŸ™‚

  • Reply
    Nishita
    May 17, 2019 at 8:07 pm

    That platter looks divine! Naan and kukkad..awesome combo

  • Reply
    Drishti
    June 10, 2019 at 12:16 am

    Totally droolworthy. I bet that mustard oil did magic to the chicken curry. I love its flavour so much.

    • Reply
      Monica
      June 15, 2019 at 6:36 pm

      Thanks Drishti. I agree with you on the mustard oil. It is a game changer and adds to the depth of flavors of the chicken curry.

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