Even today, visiting home is accompanied by a trip to the local dhaba. Since I’ve moved to Bangalore, food from dhaba’s is something I miss a lot. And I’ve been trying very hard to replicate the dhaba style chicken curry I remember. It took some time, but this recipe comes pretty close to the real thing.
Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process is what lends dishes a unique flavor.
More Dhaba Style Recipes