Welcome back to The Weekend Chicken Curry, our monthly exploration of India's most iconic chicken dishes. Our journey so far has taken us along the western coast, from the fiery Malvani Kombdi Vade to the Mangalorean Kori Gassi. This month, we travel north to the plains of Punjab, making a stop at the most beloved of all Indian culinary destination: the highway dhaba.
We’re looking at one of those chicken recipes which is less about the finesse and more about how you want it. A highway, dhaba style chicken curry that’s slow-cooked with whole spices and onion-tomato gravy. The ultimate comfort food, ideal for a Sunday.

So, how do you get the dhaba experience?

Mastering the Bhunai

The critical element is the bhunai, or the slow sautéing of the onion and tomato base. Unlike a smooth purée, this recipe uses finely chopped onions, which are cooked patiently over medium heat. The visual cue for a bhunai is when the masala darkens to a rich, reddish-brown and releases oil (tel chhodna).

The logic of whole vs. powdered spices

Take whole spices (khade masale) like cinnamon, cloves and cardamom in hot ghee or oil. The final aromatic touch comes from kasuri methi (dried fenugreek leaves), which is crushed before adding to release its essential oils, lending a characteristic, slightly bitter top note.

The chicken cut

For a dish like this, bone-in chicken pieces are non-negotiable. This is where Godrej Chicken Curry Cut fits so well into the dhaba cooking experience. The pack provides perfectly portioned, bone-in chicken pieces that are essential for this recipe. By using Godrej Chicken Curry Cut, you save precious time on prep, allowing you to dedicate your attention to slowly building the layers of flavour in the pot, just as it’s done in the best highway dhabas.

Authentic dhaba-style chicken curry (Adapted for the home kitchen)

Yields: 4 servings Prep time: 15 minutes (+ 30 minutes for marination) Cook time: 50-60 minutes

Ingredients:

• For the marinade:
  • 1 pack (500g) Godrej Chicken Curry Cut
  • 3 tbsp thick yoghurt (dahi)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder (haldi)
  • 1 tsp red chilli powder
  • Salt to taste
• For the curry:
  • 4 tbsp ghee or vegetable oil
  • Whole spices (Khade Masale):
    • 2 bay leaves (tej patta)
    • 1-inch cinnamon stick (dalchini)
    • 3-4 green cardamoms (elaichi)
    • 3-4 cloves (laung)
    • 1 black cardamom (badi elaichi)
  • 3 large onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 large tomatoes, finely chopped or grated
  • 2 green chillies, slit
  • Powdered spices:
    • 2 tsp coriander powder (dhania)
    • 1 tsp cumin powder (jeera)
    • 1 tsp red chilli powder (or to taste)
    • 1/2 tsp garam masala
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 2 cups hot water
  • Fresh coriander, chopped, for garnish

Method:

Step 1: Marinate the chicken

1. In a large bowl, combine the Godrej Chicken Curry Cut pieces with yoghurt, 1 tbsp ginger-garlic paste, turmeric, red chilli powder and salt.
2. Mix well, ensuring the chicken is fully coated. Cover and let it marinate for at least 30 minutes.

Step 2: Prepare the curry base

1. Heat ghee or oil in a heavy-bottomed pan or kadai. Add all the whole spices and sauté for 30 seconds until they become fragrant.
2. Add the finely chopped onions and sauté on medium heat. This is the most important step. Cook the onions for 15-20 minutes, stirring occasionally, until they are deep golden brown.
3. Add the remaining 1 tbsp of ginger-garlic paste and slit green chillies. Sauté for another minute until the raw smell disappears.
4. Add the chopped tomatoes and all the powdered spices (coriander, cumin, red chilli). Mix well and cook on low-medium heat.
5. This is the bhunai stage. Continue to cook the masala, stirring frequently, for about 10-12 minutes. The tomatoes will break down completely, and the masala will darken in colour and start releasing oil from the sides.

Step 3: Cook the chicken

1. Add the marinated chicken to the cooked masala. Increase the heat to high and sauté for 5-7 minutes, stirring continuously, until the chicken is seared and well-coated.
2. Pour in 2 cups of hot water, add salt to taste, and bring the curry to a boil.
3. Cover the pan, reduce the heat to low, and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
4. To finish, crush the kasuri methi between your palms and sprinkle it over the curry along with the garam masala. Stir gently and cook for another 2 minutes.

Step 4: Serve

Garnish with a generous amount of freshly chopped coriander. Serve hot with tandoori roti, naan or steamed rice for a truly authentic dhaba experience.

Join us next month as we continue our travels for another delectable Weekend Chicken Curry. Have you mastered this dhaba classic? Share your photos with us on Instagram, tagging @VikhroliCucina and using the hashtag #TheWeekendChickenCurry!