Indian chicken curry (restaurant style) – Unveil the secret to incredibly delicious restaurant style curry with this flavorful chicken recipe. With perfect meal addition like this, the whole family will be impressed at the dinner table. Why not enjoy chef-quality dishes in the comfort of your own home?
When it comes to curries made with chicken, I just can’t deny the fact that restaurant style curries are on my most favorite list. I’m pretty sure you are very familiar with the rich and flavorful curries that you get to enjoy in Indian restaurants.
Honestly, this Indian chicken curry is the kind of recipe I make over and over again for so many reasons. First, everyone in my family absolutely loves this dish. Second, there aren’t any alien ingredients involved. And third, it’s perfect for any day of the week and goes really well with any Indian meal.
If you cook Indian food on a regular basis, you’ll have all the ingredients on hand. Otherwise, you may need to plan a quick visit to your Indian grocery store.
Well, to this Indian chicken curry recipe. Just like any other traditional Indian curry, we’ll start with sautéing the onions. And we’ll ground the onions to form very smooth paste. Set this aside, and we’ll add this to the chicken at a later stage. In fact, this ground paste is one thing that’s going to make the sauce really thick and flavorful.
Now back the stovetop. We’ll sauté few dry spices in oil like bay leaves, cinnamon, cloves and fennel seeds. Think about all the traditional cooking steps involved in making a good chicken curry, and yes, we are going to sauté ginger, garlic, and ground spices like ground turmeric, ground cardamom, ground cumin, ground coriander, red chili powder and garam masala.
As I have mentioned, this Indian chicken curry is a restaurant style recipe. And that means, this is going to be an extra special recipe. One important element that makes this curry so special is the richness of its sauce. I know you all love chicken curry with lots of rich sauce.
Apart from onion paste, another important ingredient that’s going to make the sauce rich and thick is tomatoes. Canned or fresh tomatoes – it’s totally your choice.
And then there’s fresh herbs – both coriander (cilantro) and mint leaves. Adding mint leaves to chicken curry may sound weird. But, trust me, it adds a lovely deep flavor to this curry that sets it apart from all other chicken curries.
Finally, cook chicken in the beautiful sauce. I served up this Indian chicken curry as a side dish for amazingly delicious lachha (layered) paratha. The traditional roti and rice would be equally good. I think a side of cooling raita and spicy pickle will make this the perfect dinner for tonight.
- 2 tbsp oil
- 3 onions, sliced
- 1 tbsp oil
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- ½ tsp fennel seeds
- 4 garlic cloves, finely chopped
- 1" piece fresh ginger, finely chopped
- 3 green chilies, split
- 1 sprig curry leaves
- ½ tsp ground turmeric (turmeric powder)
- ½ tsp ground cardamom (cardamom powder)
- ½ tsp ground cumin (cumin powder)
- 2 tsp ground coriander (coriander powder)
- 2 tsp garam masala
- 1 tsp red chili powder
- 300 g canned diced tomatoes (or 3 medium tomatoes, chopped)
- 1 kg chicken, cut into medium sized pieces
- 1 cup water
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander (cilantro) leaves
- Salt to taste
- Chopped coriander (cilantro) leaves, to garnish
- Heat oil in a large frying pan over medium-high heat. Add onions and sauté, stirring occasionally, for 3-4 minutes or until browned. Remove from heat. Leave it to cool. Place onions in the bowl of a food processor. Process to a smooth paste. Set aside.
- Add oil to the same pan over medium-high heat. Add bay leaf, cinnamon, cloves and fennel seeds, and fry, stirring continuously, for 1 minute. Add garlic, ginger, green chilies and curry leaves, and sauté, stirring continuously, for 2 minutes or until aromatic.
- Add turmeric, cardamom, cumin, coriander, garam masala and red chili powder. Sauté, stirring continuously, for 1 minute. Add tomatoes, and cook, stirring occasionally, for 2 minutes. Add onion paste, chicken, 1 cup water, mint leaves and coriander (cilantro) leaves. Season with salt. Stir.
- Cover and bring to the boil. Simmer, stirring occasionally, for 15-20 minutes or until chicken is cooked through. Add more water if necessary.
- Scatter with more coriander (cilantro) leaves. Serve with your favorite paratha or cooked rice.
Click on the picture below for more restaurant style recipes:
Or check out these delicious side dishes to serve with your Indian chicken curry: