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Step 1: Wash and Prep the Chicken
First, take 1 or 2 kg chicken. Clean it properly with water. properly to leg pieces, make 2-3 cuts using a sharp knife. it help to go masala properly to the chicken
After washing, keep the chicken in a sieve or colander. This drains all the extra water. If water remains, it will spoil the texture of the curry and make the oil splash during cooking.
Step 2: Slice the Onions for Extra Gravy
Take 200 grams onion. We are using more onion here because we want extra gravy in the curry. You can slice the onions thin or chop them finely. This help to fry properly it get nice colure onion get better colure to chicken and get good test. onion is good sour of the chicken.
Step 3: Prepare Tomato Paste
Now take 200 grams tomatoes × 2 = 300 grams. Use , red tomatoes for best test and results. The color of your gravy depends a lot on the tomatoes.
Cut them roughly and grind without adding water. Tomatoes already contain enough moisture, so you don’t need extra water. Make a thick paste. tomatoes in depend on the colure of gravy many tomato can change the colure of gravy
Step 4: Start Cooking in a Heavy Pan
Take any heavy bottom pan Add about 100 ml oil and heat it properly And rote it properly and as following.
Add Whole Spices:
- 2 Bay Leaves rad chili
- 1 Black Cardamom
- 4-5 Cloves
- 1 small stick of Cinnamon
- 5-6 Green Cardamom
- 4-5 Garlic Cloves, crushed
Let these spices sizzle. When garlic turns golden, you know it’s ready.
Step 5: Add the Onions As Following
Now add your sliced onions. Cook on high flame till they become light golden brown then becoming brown take it out side.
Because it helps onions fry faster and gives a beautiful color. Once onions are fried, remove half the oil using a sieve. This leftover oil has rich masala flavour and can be reused in other recipes. onions get good flavour and brown colure lokes good
Now cook the onions for 1-2 mins more on medium flame cooking is important for this .
Step 6: Add Ginger Garlic Paste
Add 50 grams ginger garlic paste. Stir well and cook it on medium flame. The raw smell should go away. This step is very important for deep flavour. ginger step is very important for the flavour.
Step 7: Add Basic Spices In It Add The Following Spices
- 2 tsp Turmeric Powder it helps to get better colure .
- 2 tsp Kashmiri Red Chili Powder it help to get good test for it
Kashmiri chili adds beautiful color without too much spice. If you like it spicy, you can add regular red chili powder also.
Cook these on low flame for a few seconds. chili powder is the best option to get test
Step 8: Add Tomato Paste and Salt
Now add the grinded tomato paste and 1 tsp salt. This is enough for 1 kg chicken. Mix well.
Cook till tomatoes leave oil from the sides. This means raw flavour is gone and the masala is well cooked.
Step 9: Add Flavourful Masalas
Now add:
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Kasuri Methi (crushed)
Kasuri methi gives authentic dhaba-style aroma. You can also add chicken masala if you like. Mix everything well and cook for 2-3 mins.
Step 10: Add the Chicken
Now add the chicken pieces to the masala. Mix it well so all pieces are coated with spices. Keep the flame on high for 2 minutes. You will see bubbles forming in the gravy. This means chicken is getting hot and starting to cook.
Then lower the flame to medium.
Don’t add any water yet!
Let the chicken cook in the masala for maximum taste. This step gives a rich, thick flavour to the curry
Pro Tip: Slow Cooking = Great Taste
Let the chicken cook on medium flame for 10–15 minutes. Stir occasionally. Chicken will release its own water which mixes with the masala and forms a flavourful gravy.
If you like extra gravy, then add ½ to 1 cup of hot water after 15 mins and mix well. Cover the pan and let it simmer for another 10 minutes.
Final Touch
When the chicken is fully cooked, taste the salt and spice. Add if needed.
Optional: Add a dash of cream or malai for rich texture (especially if serving guests).
Garnish with fresh coriander leaves.
Serving Suggestions
Serve this hot Dhaba Style Chicken Masala Curry with:
- Steamed Rice
- Tandoori Roti
- Butter Naan
- Jeera Rice
Add onion rings, lemon wedges, and green chutney on the side for full dhaba-style experience.
Tips for Best Taste
- Use fresh chicken – frozen takes longer to cook.
- Add Kasuri methi always – it makes a big difference.
- Don’t skip onion frying – it’s the heart of the curry.
- No water early on – cook chicken in masala for strong taste.
- Save the removed oil for later – it’s flavoured and reusable.
- TO GET PROPER RESIPE VISIT THIS
- https://youtu.be/UJhzwSgTYJI?si=hn_y97Uuxn6974tG
https://youtu.be/aeqnkKt6Ojc?si=TN8d_MRZGbjKm6Z6
https://youtu.be/OtARV_IzjUM?si=ZzbH-iOP2InBdsRf - /https://shivrecipe.com/how-to-make-cold-coffee-at-home-with-simple-steps-2/