Restaurant Style Chicken Curry, a simple to make chicken curry with wonderful taste & flavors. It comes together faster than take-out chicken curry reaches your home. So why do we need take out when we can make such a delicious curry at home, right?? It tastes so good with roti,chapati or with any indian flat bread.
In India, every region has its own way of making curries and each has its unique flavor and taste. Indian curries are basically onion & tomato based and flavored with aromatic Indian spices. And for thicken the curry, coconut or yogurt is used depending on the region.
In India, every region has its own way of making curries and each has its unique flavor and taste. Indian curries are basically onion & tomato based and flavored with aromatic Indian spices. And for thicken the curry, coconut or yogurt is used depending on the region.
Down south in India, where I'm from, we have an abundance of coconut throughout the year, so it reflects in our cooking also, we used to add a lot of coconut in our curry for both veg and non-veg recipes.
Related : How to make Hariyali Chicken Kebab
Curries without coconut are alien to me once and got to know mainly through restaurants only. In most of the restaurants, to enhance the taste and for the richness, little amount of cream is used in the curries, that gives such a silky smooth gravy, mild sweetness and amazing richness to the curry. Couple of tsp of cream makes all the difference.
Next for the flavor, as far as i have seen, dried kasturi methi is widely used in restaurants across North America because of the limitation of fresh Indian herbs availability here. Both cream & kasturi methi totally elevates the curry to a whole new level.
Related : How to make Chicken Salna
In addition to the usual indian spices, cream & kasturi methi is also recommended to recreate restaurant style Chicken Curry. But if you find it hard to get kasturi methi, you can skip it. Now let's check out how to make this delicious chicken curry.Restaurant Style Chicken Curry
Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Chicken - 1/2 lb / 200 gms approx
Onion -1(small)
Tomato -1(small)
Green chili -2
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Ginger garlic paste - 2 tsp
Salt - to taste
Coriander leaves - few
Red chili powder - 3/4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cream - 2 tbsp
Kasthuri Methi - 1 tsp
Chicken - 1/2 lb / 200 gms approx
Onion -1(small)
Tomato -1(small)
Green chili -2
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Ginger garlic paste - 2 tsp
Salt - to taste
Coriander leaves - few
Red chili powder - 3/4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cream - 2 tbsp
Kasthuri Methi - 1 tsp
First chop the onions, tomato into small pieces, slit the green chili into half. Heat the pressure cooker with oil, add the whole gram masala(cinnamon,cloves & cardamom) in it. Let it fry in oil for 30 secs.
Next add the onion & green chili along with pinch of salt. Saute till they are soft, then add the ginger garlic paste and chicken. 
Saute it in the oil for 2-3 mins or until the chicken turns white on top.Next add the tomatoes and spices(red chili,turmeric & coriander powder). Give a good mix.
Then add 1/2 cup of water and cover the cooker with lid and whistle. Cook for 3 whistle or until the chicken is tender and well cooked.
Let the pressure in the cooker released itself and open the lid. Add the salt & cream. 
Bring into lite simmer and finally crush kasthuri methi in between your palms and add into the curry. 
Simple and tasty Restaurant style chicken curry is ready. Serve it with your favorite rotis. We had it with chapathi.
More more non veg recipes, check out here and for more roti recipes, check out here .
Related: How to make Chettinad Chicken Biryani
Notes:- After adding the cream, don't boil the curry vigorously.
- The curry is little bit on spicer side because of use of green chili and red chili powder.
- For mild spice curry, you can skip the green chilies
- For more flavor, you can add 1/2 tsp of garam masala at the end.
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