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.
More Chicken recipes:
Tawa Chicken Butter Chicken Chettinad Pepper Chicken Roast Malabar Chicken Curry Kashmiri Chicken Curry Chicken Ghee Roast Capsicum Chicken Curry Chicken Korma Chicken Vindaloo Chicken Tikka Masala Chicken Jalfrezi Chicken Karahi or Kadai Chicken Ginger Chicken Kozhi Nirachathu or Malabar Roast Chicken Thattukada Chicken Fry
Yield: 4 Indian Chicken Curry - Restaurant Style | Video Print This Indian chicken curry is just like a traditional curry, but the difference is that this curry brings you a restaurant-style makeover as the chicken is cooked in plenty of flavorful sauce. Yum! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Ingredients Onion paste: 2 tbsp oil 3 onions, sliced Indian chicken curry: 1 tbsp oil 1 bay leaf 1 cinnamon stick 3 cloves 1/2 tsp fennel seeds 4 garlic cloves, finely chopped 1" piece fresh ginger, finely chopped 3 green chilies, split 1 sprig curry leaves 1/2 tsp ground turmeric (turmeric powder) 1/2 tsp ground cardamom (cardamom powder) 1/2 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 1/4 cup chopped mint leaves 1/4 cup chopped coriander (cilantro) leaves Salt to taste Chopped coriander (cilantro) leaves, to garnish Instructions Onion paste: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.Indian chicken curry: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. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 625Total Fat 44gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 30gCholesterol 235mgSodium 130mgCarbohydrates 18gFiber 5gSugar 7gProtein 63g © Nish Kitchen Cuisine: Indian / Category: Chicken Dishes Like this restaurant style Indian chicken curry recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Don’t forget to check out:
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Or check out these delicious side dishes to serve with your Indian chicken curry:
