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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the chicken in water mixed with ½ tsp turmeric powder for 15 minutes. Drain and set aside.
Place the cumin seeds, fennel seeds, cloves, cardamom pods, black peppercorns, and cinnamon stick in a dry skillet over low-medium heat.
Roast for 2–3 minutes until fragrant and lightly toasted.
Let the spices cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.
Heat ¼ cup oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and salt. Sauté until the onions soften and turn golden brown.
Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw aroma completely disappears.
Add the prepped chicken to the pan. Sauté over medium-high heat for 3–4 minutes until the meat changes colour and is lightly seared.
Add the chopped tomatoes and cook for 3–4 minutes until they soften and the oil begins to separate from the sides.
Stir in the chopped green chillies and Kashmiri red chilli powder.
Add the freshly ground spice powder and toss well to coat the chicken evenly.
Pour in ½ cup water, and stir to deglaze the bottom of the pan.
Bring to a gentle simmer, cover with a lid, and cook on low-medium heat for 15–20 minutes, or until the chicken is tender and cooked through.
Rub the kasuri methi between your palms to crush it, then sprinkle it over the curry along with 1 tbsp lemon juice. Stir to combine.
Turn off the heat, cover the pan, and let the dish rest for 5 minutes to allow the gravy to absorb the flavours.
Serve hot with naan, butter roti, rice and onion-lemon salad.
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Use Ghee: Swap oil for ghee for a richer, authentic dhaba flavour.
Extra Heat: Add 1–2 more green chillies or ¼ tsp red chilli powder for more spice.
Adjust Gravy: Add extra warm water for more gravy, or simmer uncovered to thicken.
Tangy Finish: Add a splash more lemon juice at the end for an extra tangy kick.
Can I use ghee instead of oil?
Yes, using ghee will give a richer, authentic dhaba flavour.
How can I make the curry spicier?
Add 1–2 more green chillies or ¼ tsp red chilli powder for more spice.
What if the gravy is too thick?
Add extra warm water to adjust the consistency.
Can I use pureed tomatoes instead of chopped?
Yes, pureed tomatoes can be used for a smoother gravy.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
