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  • Swati_Sarath

Restaurant Style Chicken Curry At Home - The Fab Flip

Updated: Jun 18, 2020

Prepare restaurant style chicken curry at home recipe for your dinner , lunch or brunch.

Hey my loves !

All ready for my next super tasty recipe?? So today I have for you a very common yet unique tasty chicken curry recipe with a restaurant style touch!

This one was something which I wanted to post way before but then thought of doing it later.

Now when it comes to chicken curry recipes , we have a huge variety of versions with each one having a totally unique range of flavor and taste.This recipe also offers the same.

Though you may find all the ingredients very similar to any chicken curry recipe , the flavors here are more intense and the taste is going to be something very different or rather similar to the restaurant ones .Trust me you are going to love this.

Restaurant Style Chicken Curry - Indian Chicken Curry Recipe

Authentic restaurant style chicken curry recipe , Indian recipe for lunch or dinner with rotis and naans.

Prep Time : 10 minutes | Cook Time : 35 minutes | Marination : 20 minutes | Total Time : 45 minutes

Ingredients ( 1 cup =240ml)

For marination of Chicken-

  • 700 gm Chicken

  • 1 tsp turmeric powder

  • 1 tsp pepper powder

  • 1 tbsp ginger garlic paste

  • 1 tbsp salt

  • 2 tsp oil

For preparation -

  • ¼ cup oil

  • 3-4 bay leafs

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1 tbsp fennel seeds

  • 5-6 dry red chillies

  • 5-6 cashew nuts

  • ½ cup kasuri methi (dry fenugreek leaves)

  • 4-5 peppercorns

  • 2-3 cloves

  • 2 large onions ( chopped )

  • 2 tomatoes ( diced)

  • 2 tbsp Ginger garlic paste

  • 2-3 green chillies( Chopped)

  • 1 tbsp kashmiri red chilli powder

  • 2 tsp Red chilli powder

  • ½ tsp turmeric powder

  • 1 tbsp coriander powder

  • 1 tbsp chicken masala

  • ½ tsp Amchur powder (optional)

  • 1 tsp cumin powder

  • 1 cup coconut milk

  • 1 tsp sugar ( optional)

  • Salt (as per taste)

How to Prepare Chicken Curry

Marinating the Chicken -

  1. Marinate the chicken with turmeric , pepper , ginger garlic paste and salt.

  2. Then add 2 tsp of oil ( cooking or coconut oil) to it.

  3. Mix them well , cover and set aside for 20-30 mins.

Chicken Curry preparation -

  1. Add the cumin seeds , fennel seeds, coriander seeds , cashew nuts,dry red chillies and 2 bay leafs to a frying pan. Now dry roast them for 2 mins until they release their aroma.

  2. Transfer it to a bowl and let it cool.

  3. Meanwhile , dry roast ½ cup of kasuri methi for a minute and keep it aside.

  4. Now ,take a blender and add the roasted spices along with the chopped tomatoes.Blend it to a fine smooth paste.

  5. Next , heat the cooking pan and add ¼ cup of oil to it.Ones the oil gets heated up add a bay leaf , few peppercorn and cloves.

  6. Once they start to splutter, add the finely chopped onions and green chillies to the pan. Saute them well.

  7. Now add 2 tbsp of ginger garlic paste and mix them well.

  8. Then add 1 tsp of salt and saute them until the onion turns soft and translucent.

  9. Next , add the marinated chicken pieces to the pan and mix them well.

  10. On high flame fry the chicken until it changes the color to light golden brown.

  11. Now add the spice powders ( red chilli , turmeric , cumin , coriander , amchur , chicken masala) and 1 tsp of salt to the chicken and mix them well.

  12. Cook for 3-4 minutes .

  13. Then add the blended tomato and whole spices paste to the pan.Mix them well and add salt if required.

  14. Close the lid and let it cook for 10 mins on medium to low flame.Stir occasionally.

  15. After 10 mins add ½ cup of coconut milk and mix them well. Also add ½ cup of water to it.

  16. Close the lid and let it cook for 5 mins.

  17. Then add the remaining coconut milk and 1 tbsp of kasuri methi to the gravy and mix them well. Check for salt and add it if required.You can also add 1 tsp of sugar to balance out the flavours.

  18. Cook for another 5 mins by closing the lid.

  19. After this you need to remove the lid and let it simmer for 5 mins on high flame to thicken the curry.Stir in between.

  20. Finally sprinkle the remaining Kasuri methi onto the gravy.

  21. Once done, switch off the flame and let the curry sit for 10-15 min before serving.

  22. Your restaurant style chicken curry is ready. Tastes best with rotis or naans.

Download the Restaurant Style Chicken Curry Recipe here.

Try out the recipe and let me know your reviews in the comment section! 💓

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