Restaurant Style Chicken Curry | Indian Chicken Curry Recipe
Restaurant Style Chicken Curry recipe - Chicken cooked in onion, tomato and cashew based sauce, flavored with ginger, garlic and spice powders. Serve this Indian Chicken Curry with roti/naan (Indian Flatbread) or rice.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main
Cuisine: Indian, North Indian
Servings: 6people
Calories: 348kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
Tomato-Cashew paste
6-7cashewsSoak in water for 15 minutes.
4 tomatoesRipe red tomatoes or Plum tomatoes
To marinate the chicken:
350gramchicken(either boneless or chicken with bone), cut into medium size.
¼teaspoonturmeric powder
1teaspoonred chili powderspicy, add as per taste
½teaspoongaram masala powder
¼teaspooncumin powder
2teaspooncoriander powder
¼cupYogurt/curdUse thick curd
salt to taste
1tablespoonginger-garlic paste
Other ingredients:
4garlic clovesfinely chopped
1teaspoonfinely choppedginger
2onionsfinely chopped
¼teaspoonturmeric powder
¼teaspooncumin powder
1teaspooncoriander powder
½teaspoongaram masala powder
1teaspoonKashmiri red chili powder
salt to taste
2tablespooncream
1teaspoonroasted Kasuri Methi
2green chiliesoptional
1teaspoonbutteroptional
3tablespoonchopped coriander leaves
Instructions
Marinate the chicken
In a mixing bowl combine chicken with turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, salt and ginger-garlic paste.
Cover and Keep it in the refrigerator. Marinate for 2 hours.
Making the tomato-cashew paste
Soak Cashews in warm water for atleast 15 minutes. Drain off the water.
Grind tomatoes and cashews to make paste. Set it aside.
Making the Indian chicken curry
Heat 3 teaspoon of oil in a pan over medium heat.
Add whole spices, stir and cook it for 15 seconds.
Add ginger, garlic and onions. Stir-fry until onions are translucent.
Add turmeric powder, cumin powder, coriander powder, garam masala powder and salt.
Cook stirring occasionally until the masala starts to leave oil.
Add the marinated chicken. Combine with the masala and cook for 5-7 minutes.
Cook until masala starts to leave oil from the sides.
Add the prepared tomato & cashew paste. Stir to combine.
Add 1 cup of water to adjust the consistency of the gravy.
Cover and cook for 15 minutes. Stir in between to avoid gravy sticking to the bottom of the pan.
Check whether the chicken is completely cooked. If not add some water and cook.
Finally add cream, kasuri methi, green chilies, and butter. Combine and cook for 2 minutes.
Taste and adjust the spices. Add more salt or chili powder, if required.
Remove from heat. Add coriander leaves and mix.
Restaurant-style chicken curry is ready to serve.
Serve with Roti or Rice
Video
Notes
The use of Cashews in the chicken gravy helps to thicken it. Soak the cashews before you grind them. The cashews will become soft and you can easily grind them to a fine paste.
Ripe red tomatoes will add a very nice flavor and also helps to thicken the gravy. They have a sweet flavor. But if the tomatoes you are using are sour then do add ½ teaspoon sugar to it while grinding them.
Marinate the chicken for at least 2 hours or overnight. After marinating the chicken, cover and keep it in the refrigerator. The longer it marinates, the better it tastes.
Marinating the chicken also makes the chicken pieces soft and juicy from the inside.
If you are not making restaurant-style chicken curry then skip adding cream and butter. This simple homemade chicken curry still tastes good.
After adding cream do not cook for more than 2 minutes.
Roast the Kasuri Methi until aromatic before adding it to the gravy.
Butter is added at the end of cooking the gravy. It will give a nice glaze and flavor to the gravy.