Homemade Recipes

Dhaba Style Chicken Curry with step by step photos recipe - Very easy and simple recipe to follow. This chicken is delicious curry from northern India...flavored with aromatic spices in onion-tomato base thick gravy, that is mildly spicy and tastes great with Naan or Paratha or Rice.

Dhaba pronounced as “Dha-bah” refers to roadside restaurants which are situated on highways and generally serve local cuisine.

They are most commonly found next to petrol stations, and most are open 24 hours a day. The word dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced.

I am from North India, before my marriage when we visit to our mama and massi place towards Punjab that time we enjoy the taste of authentic dhaba food..The journey between my hometown to Chandigarh, lots of dhaba will come.

It has been a while since I had posted a Indian curry recipe in my blog. This is my style of dhaba style chicken curry with less spicy according to my family taste.

Also if you are looking for the thick gravy chicken curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.

It’s a pretty basic and simple chicken curry, but the process gives it a whole different look and feel. Hope you also enjoy it :)

You can try end number of chicken curries

Murg Musallam
Chicken Tikka Masala
Tangdi Kabab
Achari Murg
Tandoori Masala Powder

Let's start the process of dhaba style chicken curry with step by step method.

Ingredients :

1 kg chicken Skinless , cleaned and cut into medium sized pieces

For the marinade:

Curd / Dahi - 1/2 cup
Ginger Garlic paste - 2 tablespoons
Red chili powder - 1/2 tablespoon
Turmeric powder - 1/4 tablespoon
Coriander powder- 1/2 tablespoon
Tandoori Masala powder - 1 tablespoon(optional, I used it in marinate the chicken only)
Salt to taste

For the Curry :

Chopped Medium sized Onion - 4 no (puree) + 1 small sized thinly sliced (for curry)
Chopped Medium sized Tomatoes - 4 no(puree)
Garlic cloves - 7-8 no
Piece of Ginger - 1 and 1/2 inches
Green Chilies - 1 - 2(Adjust the spice as required)

Dry Spices :

Cumin Seeds/Jeera - 1 tablespoon
Bay leaves/ Tej Patta - 2
Cinnamon Stick/Dalchini - 1/2 inch
Cardamom pods/Elaichi - 4 no
Peppercorns / Kali mirch- 8 - 10
Cloves /Laung - 4 - 5

Indian Masale for curry :

Turmeric Powder - 1/2 teaspoon
Red chili powder - 1 teaspoon (optional; adjust the spice as required)
Coriander Powder - 2 tablespoons
Garam masala powder - 1 teaspoon
Salt to taste
Coriander leaves for garnishing

Cucumber Sticks as a side salad with chicken curry

Peeled and sliced lengthwise Cucumber : 2 no medium sized
Sprinkle Black Salt to taste, Red chili powder and squeeze with lemon juice, toss it with light hands and Serve it with your chicken curry !!

Preparation Method :

1. Marinate the chicken pieces with ginger garlic paste, curd and all spices mentioned above. Cover and set aside for 1 hour.

2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

3. Heat oil in a large heavy bottomed pan/kadai or pressure cooker. Add cumin seeds when it splutter add 1 medium sized sliced onions. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.

4. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and the oil starts to surface.

5. Add tomato puree, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook this paste for few seconds till the oil leaves around.

6. Add the chicken, garam masala and 1/2 cup of water and bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.

7. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken.

OR If You are using Pressure Cooker : All steps are same till step 5

6. At this stage, if you are using a pressure cooker, place the lid and pressure cook for 3 whistles. Switch off the flame and let the steam escape before opening the cooker.

7. Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.

8. Once the curry is ready, switch off the flame. Garnish with chopped coriander/cilantro leaves and

9. Serve with hot naan or roti or good going with boiled white rice.

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Pav Bhaji Recipe with step by step photos – Pav Bhaji is one of the most popular Mumbai street food.

'Pav' means a bun shaped bread. 'Bhaji' means mashed vegetables blended with Indian spices and butter.. yummm !! Now-a-days it become famous street food around the world.

Me and my husband really fond of street food and mostly pav bhaji. Last week, we both starved of having pav bhaji, so we went outside just to eat this but it's our bad luck, everything is finished, my husband becomes upset :(

so, that time I decided to make pav bhaji at home, next day in dinner when he come back from office and gave him a surprise with homemade Mumbai style pav bhaji. He is really happy to have this pav bhaji <3 :)

It’s one of the most simplest dishes to make on earth.

You got to add loads of amul butter in pav bhaji but those who are not eating amul butter they can also use white butter in it.

However I love my pav bhaji with Utterly-Butterly Delicious Amul Butter. :)

This recipe taken the idea from Tarla Dalal ji and I have done little bit modification in it & I have not added garlic and red chilli paste into it, if you add it the pav bhaji...color changed into red and more spicy also. At my home, we don't eat more spicy food, so I avoid it and made this super yummy pav bhaji at home in my own style.

Let's start step by step Mumbai style pav bhaji recipe with step by step photos

Ingredients :

For the bhaji

Potatoes, boiled and mashed - 1+1/2 cups
Boiled Green peas - 1/2 cup
Finely chopped onion - 1 cup
Finely chopped capsicum - 1/2 cup
Finely chopped tomatoes - 2 cups
Ginger-Garlic paste - 1/2 tsp (optional)
Jeera - 1/2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Red chilli powder - 1/2 tsp
Pav bhaji masala - 2 to 3 tbsp (according to your taste)
Salt to taste
Butter - 4 tbsp
Oil - 1 tbsp
Water - 1/2 cup

For the pav

Pav's - 8 to 10 nos
Amul Butter - 4 tbsp

For serving

Small sized onion - 1 no chopped in rings
Lemon wedges - 4
Chopped coriander (dhania) - 1 tbsp

Preparation Method :

For the bhaji

1. Steam all the vegetables except onions, tomatoes and green capsicum in a pressure cooker. The vegetables have be to cooked completely.

2. Peel the boiled potatoes. Mash the boiled peas & potatoes and keep aside. Just lightly mash with a potato masher or with a spoon.

3. Heat the butter and oil (here you can avoid oil, just add butter also) in a large pan/wok/kadai.

Add cumin seeds. When they sizzle, add the chopped onions.

4. Fry the onions till they become translucent.

5. Now add the ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste disappears.

6. Add the chopped capsicum. Saute for 2 to 3 minutes.

7. Add the tomatoes and Saute till the tomatoes become soft and mushy and you see the fat from the sides. About 6 to 7 minutes on a low to medium flame.

8. Add the turmeric powder, chilli powder, pav bhaji masala and cook for 2 to 3 minutes.

9. Stir and saute for a 1 to 2 minutes till the chopped capsicum softens a bit. You don’t need to cook the capsicum till very soft.

10. Add the boiled mashed peas-potatoes mixture and Combine the mashed vegetables well with the masala.

11. Add water and combine everything well. Season with salt. With a potato masher, mash the veggies directly in the pan.

12. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.

Tip
* If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.

13. Add 1 stick of butter into bhaji. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.

14. When done, garnish with coriander leaves. Serve with onions rings and lemon wedges.

15. While serving, add amul butter to the bhaji and serve with buttered pav's.

You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good....while writing I'm feeling hungry :D :)

For the pav

1) Slice each pav into 2 horizontally.

2) Apply a little butter to each side and when the butter melts, keep the pav's on the melted butter so that it absorbs the butter and fry for a minute.