Restaurant Style Chicken Curry

 

 

Restaurant style chicken curry

 

 

Ingredients (Serves 5)

To marinate

1. Chicken – 1 1/4 kg

2. Ginger-garlic paste – 2 tsp

    Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1.5 tsp

    Garam masala powder – 1/2 tsp

    Yoghurt – 3 tbsp

    Salt – To taste

Marinate chicken pieces with all the ingredients numbered 2. Keep in the refrigerator overnight or for at least 2 hrs.

For the gravy

3. Oil – 1.5 tbsp

4. Onion – 2.5 cups, chopped

    Ginger-garlic paste – 1 tbsp (OR around 2 tsp each of ginger and garlic chopped)

5. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 2 – 3 tsp (Adjust according to your spice tolerance)

    Coriander powder –  1 tbsp

    Garam masala powder – 1 tsp

6. Tomato – 2 medium-small, chopped

7. Salt – To taste

8. Cilantro – 1/4 cup, chopped

To grind

9. Cashews – 10 – 12, soaked in hot water for 20 mts

    Grated coconut – 1/4 cup

10. Oil – 2 tsp

     Pearl onion – 4, thinly sliced

Method

1. Heat 1.5 tbsp oil in a deep pan. Add onion, ginger-garlic paste and saute until onion changes to a light golden color. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell leaves. Add chopped tomatoes and saute until they get mashed up and oil separates. Switch off. Set aside to cool. Grind to a paste adding 3 – 4 tbsps of water.

2. Grind soaked cashews and grated coconut to a very fine paste adding little water. Set aside.

3. Heat 1 tbsp oil in the same pan. Add the marinated chicken pieces and ground paste. Mix everything together and cook for 4 – 5 minutes. Add 3/4 cup hot water. Mix well. Cover and cook until the chicken pieces are done. Add cashew-coconut paste. Taste-check for salt. Cook at low heat for a few minutes and switch off. Garnish with chopped cilantro.

4. Heat 2 tsp oil in a small pan. Fry pearl onions until brown. Pour over the curry. Serve with chapathis/ rice/ pulav / idiyappam / appam/ porotta etc. This tastes better the next day. Enjoy!

Chicken curry 2

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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6 comments

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  • Hi Maya,

    The pics looks awesome. Gonna try it out for sure.
    Will let you knw hw it turns out!!!!

    P.S- Just a small question, i had recently tried out a restaurant style chicken curry in high hopes and in the end, the smell of fried shallots overpowered the smell of all the other ingredients. Although, unlike yours it didn’t have grated coconut or cashews. And i was absolutely let down!!!!..so does this chicken curry has an overpowering taste of fried shallots??

    I will be giving urs a try nyways….love ur recipes….keep it coming!!!

  • Inns,
    Thanks for dropping in. This curry doesn’t have any overpowering taste of fried pearl onions. However feel free to reduce the number of pearl onions if you are very skeptical. Do let me know your feedback if you try it.

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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