Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Restaurant Style Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 33 reviews

This easy restaurant-style chicken curry is a flavorful and spicy Indian dish featuring tender chicken thighs cooked in a rich, creamy masala made from roasted dry red chilies, cashews, tomatoes, and green chilies. Perfect for beginners and bachelors, this recipe delivers authentic taste with simple steps and can be served with a variety of Indian breads or steamed rice for a complete meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Marination (Optional)

  • 250 grams Chicken thighs
  • Juice of 1 lemon
  • ½ teaspoon Red chile powder
  • Pinch of Turmeric
  • Pinch of Salt

Masala Paste

  • 4 to 5 Dry Red chilies
  • ¼ cup Cashews, broken
  • 3 medium Tomatoes, chopped
  • 3 Green chilies (adjust to taste)
  • ¼ cup Water (for blending)

Other Ingredients

  • 2 tablespoon Oil
  • 1 medium Onion, finely chopped
  • 2 tablespoon Ginger-garlic paste
  • 1 teaspoon Garam masala powder or Curry powder
  • ½ teaspoon Salt
  • 1 to 2 teaspoon Kasuri methi or dried fenugreek leaves (optional)
  • 1 tablespoon Cilantro or coriander leaves, finely chopped (optional)

Instructions

  1. Chicken Marination: In a bowl, combine chicken thigh pieces with lemon juice, red chile powder, turmeric, and a pinch of salt. Mix well and let it marinate for 30 minutes in the refrigerator. Marination is optional but adds to the flavor.
  2. Prepare Masala Paste: Heat a pan over medium heat and dry roast dry red chilies and cashews for about 4 to 5 minutes until fragrant. Transfer to a blender, add chopped tomatoes, green chilies, and ¼ cup water, and blend into a smooth paste.
  3. Sauté Onions: In the same pan, heat oil on medium heat. Add finely chopped onions and sauté until golden brown, about 8 to 9 minutes, adding ginger-garlic paste halfway through and continuing to saute for 3 to 4 more minutes.
  4. Cook Chicken: Add the marinated chicken pieces to the pan and sauté for about 4 minutes until chicken firms up and starts to develop color.
  5. Add Masala and Simmer: Pour in the ground masala paste, garam masala powder, salt, and ¼ cup water. Mix well, cover the pan with a lid, and let it simmer on low flame for 10 minutes until the chicken is cooked through and tender.
  6. Garnish and Serve: Garnish the curry with finely chopped cilantro and kasuri methi if desired. Serve hot with steamed rice, naan, roti, chapati, or any Indian flatbread.

Notes

  • If you don't have a blender, finely chop the tomatoes and cook them with ginger-garlic paste until soft and mushy as a substitute for the masala paste.
  • You can use canned tomato sauce (not ketchup) or tomato paste as a quick alternative to fresh tomatoes.
  • Cashews can be substituted with heavy cream or full-fat milk for creaminess.
  • Adjust the spiciness by varying the amounts of red chili powder, black pepper, or substituting green chilies and dried red chilies.
  • Garam masala can be replaced with chicken masala or tandoori masala powder.
  • Store-bought ginger-garlic paste can be used instead of homemade for convenience.
  • Marination is optional; if skipping, add a bit more water and cook chicken for 5 more minutes to ensure tenderness, but avoid overcooking to prevent rubbery texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Indian, North Indian, South Indian

Find it online: https://recipesvibe.com/easy-restaurant-style-chicken-curry-recipe/