Dhaba Style Chicken Karahi Recipe Chef

I think I've finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated are roadside restaurants scattered all over the country, and their food is unique. Hell, the experience is unique and is one you must have. Small mud shacks, with only chaarpai's (rope and wooden cots) and a wooden plank for a table, you'll find them as you drive along the highway. They are usually patronized by truck drivers and budget travellers who are looking for food which reminds them of home. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

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Kadai Chicken is a restaurant favorite North Indian chicken curry, cooked in the traditional kadai with tender chicken and a rich blend of aromatic spices, along with crunchy onions and capsicum. It is easy to make this dhaba-style kadai chicken at home with this authentic recipe.

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

Here's a spicy, restaurant-style recipe for chicken karahi. The kind of Murgh karahi curry you get on Dhaba (street restaurants) of Karachi. Karahi is the most famous among all curries of Pakistan, like Ginger chicken curry or keema curry, and very easy to make.

I fried the chicken first in kadai just like they do it on Dhabas in Karachi. Why? We all know chicken karahi has a short cooking time compared to Lamb karahi. So if you cook chicken in tomato puree it gets either over-cooked or chicken flesh comes falling off the bone.

Sometimes tomatoes could have a raw taste if chicken karahi is cooked on high flame. Both conditions will spoil the taste and delicacy of Karahi. So frying chicken and then adding to tomato later helps overcome over-cooking of chicken.

The ingredients of the karahi or kadai chicken recipe are more or less the same what makes all karahi different is the technique. Authentic chicken karahi is made in ghee with the main ingredients of meat, tomato chilies, and ginger. A lot of stir-frying, in the end, is a key factor in making karahi.

Authentic chicken karahi doesn't have onions. And you can skip it if you like less gravy. I added a small onion so I have enough masala to be enjoyed with naan. Alternately, you can add 1 extra tomato to skip the onion.

I posted this chicken karahi recipe many years back and today when I update the recipe with new photos, I have simplified it by skipping the grinding of spices. The rest of the recipe remains the same.

This restaurant style Kadai Chicken is a modernized version of the actual age-old North-Indian Karahi Chicken. The dish is mainly popular in the restaurants and dhabas and is cooked in an iron kadai which imparts a unique flavor to the dishes.

The authentic North-Indian version does not use onions and bell peppers like the modern restaurant style dish. It is plain old chicken simmered with ghee/ mustard oil, plenty of tomatoes, ginger, garlic & coarsely crushed whole spices.

This restaurant style Kadai Chicken is a keeper and has been roughly adapted from the popular chefs Nita Mehta and Vahchef. Over the years this recipe has been upgraded for more flavor and ease of making.

The whole family loved it! Was so tasty that they polished it off without giving me a chance to take a picture. The only tweak I did to the recipe is marinating the chicken with turmeric and chilli powder instead adding later. It is because the chicken here in the south of Brasil has a different taste to the ones we get in India.

I have always been a huge fan of paneer and paneer-based curry recipes. You may have noticed in my blog and also in my video channels with a wide range of paneer curry recipes I have posted now. With Mutter Paneer, perhaps it was one of the first curry recipes I had posted. However, I revisit my old recipes and try to recreate them with better videos and also try to make them simpler. As part of that exercise, I am revisiting my dhaba-style matar paneer ki sabji, where I have reduced the amount of oil and cream to make it healthy. In addition, I fried the onions and tomatoes before grinding them to paste. However, you may also use water to boil it, which in turn reduces the use of oil to fry it. I find it very effective and healthy and hence I generally use it for most of my North Indian curries. Do try this way and let me know if you like this dhaba-style mutter paneer.

Some more additional tips, suggestions, and variants for a perfectly flavored matar paneer recipe. Firstly, the paneer has to be moist, juicy, and tender for this recipe for a perfect dhaba-style curry. I have used homemade paneer which is fresh and perfect for this recipe. If you are in a rush try to get fresh paneer from your local grocery store. Ensure to buy soft and moist paneer as some paneer may be hard due to adulteration. Secondly, I have used frozen green peas as I do not have access to fresh peas. If you have access to it, you should be using it instead of the frozen option. Lastly, I have not added fresh cream on top of the prepared gravy recipe. Adding cream would certainly make it tasty, but would reduce the spice level. Perhaps, it is better to increase the chili powder and garam masala and then add the cream for a better taste.

As a proud chef of Pakistani cuisine, let me tell you about one of my personal favourites: Dhaba Style Chicken Karahi. This dish is a staple in Pakistani food and a must-try for anyone who loves bold, spicy flavours. Made with tender, juicy chicken and a mixture of spices simmered in a sizzling karahi, this dish is a feast for the senses.

Simple and easy to make, this Dhaba style chicken curry is the most flavorful curry you can make. Bring back the memories of the road trip eateries right on your dining table with this easy recipe.

Dhaba style chicken curry is a simple chicken curry recipe that is served on almost all the roadside Dhabas you will find on North Indian highways. It is spicy, full of flavor, and comes together quickly using basic ingredients.

This Dhaba style chicken curry will remind you of the one you ate in one of these Dhabas during your road trips. Juicy and succulent marinated chicken pieces are cooked in a simple and spicy tomato onion curry which is further flavored with whole spices, ginger, garlic, and yogurt.

Hi Neha,

Lockdown has got all of us to our basics.. earlier my way of finding recipe was to google however I now look for whiskaffair. Best part is it is simple to make with everyday ingredients and the output is gorgeous

This Punjabi chicken was fab!!!!

Thanks

Finally been able to get roadside dhaba karhai taste in home. Had to visit dhabas for this taste but now you made it easy to prepare it at home. The taste is perfect, ingredients are easily available and the recipe is very easy.

I make that but now and love the taste.The restaurant style Chicken Karahi makes with the lots of spice and the many more masala that mine whole family like to eat.I try many recipes and found this recipes is quit easy.

If you're looking to jazz up your chicken curry routine, you'll love this Kadai Chicken recipe. Also known as Chicken Karahi, this simple and semi-dry Indian curry is made with a handful of ingredients, and is very similar in taste to Pakistani Chicken Karahi.

Karahi describes both, the dishes that are made in these pots and the style of simmering and stirring. Hence, any recipe prepared in a Karahi or Kadai style is named after it, such as this Karahi Chicken or Kadai Paneer.

Dhaba Style Chicken Karahi is cooked in a unique way. Whenever you enjoy some food at dhaba restaurants, you would feel a difference. Similarly, dhaba chicken karahi also comes with a unique aromatic taste. KFoods.com brings the recipe of dhaba style chicken karahi, let's enjoy a dhaba at home.

Sureshot recipe to overcook chicken and the cream!

Add cream after chicken is cooked. Not to make the mistake of cooking more than 2 minutes after meat is fried golden brown!

Take the chicken out, keep it warm and covered and just cook the gravy instead, then add the cream followed by fried chicken, cooking in open pan for 2 minutes.

Cheers!

The Afghani chicken turned out brilliant last night. I simply followed the recipe as it were. Let's just say I got my wifes stamp of approval and she took a zillion pics with her eyes wide open, for me that is complement enough. be457b7860