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Dhaba Style Chicken delivers the soul of North Indian roadside eateries: juicy pieces of chicken simmered with onions, tomatoes, and aromatic spices, capturing the depth and smoky punch typical of dhaba kitchens. The gravy is thick, warmly spiced, and clings to the tender chicken, making it a hearty choice for lunch or dinner with roti, naan, or rice. Expect notes of ginger, garlic, garam masala, and dried fenugreek for true dhaba character. While traditionally slow-cooked for deep flavor, this one-pan recipe works great in home kitchens, and can be made ahead—the flavors deepen overnight. For an extra rustic touch, char the chicken pieces before simmering, or finish over a smoky grill if you wish.
15 ingredients
Heat mustard oil in a pan until it begins to smoke, then add cumin seeds and let them splutter.
Add finely chopped onions and green chilli, sauté until golden brown.
One serving is 1 bowl (about 250g) · 250 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 564 kcal | 24% |
| Protein | 23 g | 42% |
| Total Fat | 24 g | 41% |
| Carbohydrate | 14 g | 5% |
| Fiber (Total) | 4 g | 15% |
| Vitamins & Minerals | ||
| Sodium | 863 mg | 43% |
| Potassium | 384 mg | 11% |
| Calcium | 75 mg | 8% |
| Iron | 2 mg | 14% |
| Zinc | 2 mg | 16% |
| Vitamin A (RAE) | 12 µg | 1% |
| Vitamin C | 0.50 mg | 1% |
| Vitamin D | 0.50 µg | 3% |
| Folate (B9) | 8 µg | 3% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, poultry, leg, skinless; Mustard oil; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Add ginger garlic paste, sauté for a minute until the raw smell goes.
Add chopped tomatoes, salt, turmeric, red chili powder, and coriander powder. Cook until the tomatoes turn soft and the oil separates.
Add the chicken pieces, mix well to coat them with masala. Sauté for 3 minutes on high heat.
Pour in water, cover the pan, and cook on low heat for 15 minutes until the chicken is tender.
Sprinkle garam masala and kasuri methi; cook uncovered for 3 minutes to allow the gravy to thicken slightly.
Garnish with fresh coriander leaves and serve hot.
by Workfile
