How to Cook Appetizing Restaurant Style Chicken Curry

Restaurant Style Chicken Curry. I have been trying your recipes continuously for the last one week, and I must say, they all came out excellent - restaurant style chicken, pepper chicken, chilli chicken, carrot halwa, carrot cake, and today, malabar fish curry. Watch: How To Make Restaurant-Style Chicken Chettinad (Recipe Video Inside) This chicken curry is a hot favourite dish in the Chettinad cuisine, which belongs to the Nattukotai Chettiars or Nagarathars community from the Chettinad region of Tamil Nadu. Chicken curry is a classic dish that tastes amazing with rice, chapathi or roti.

How to Make Restaurant Style Chicken Curry. Heat oil in large non-stick saucepan. Stir in garlic puree, cumin, turmeric, chilli powder, paprika, garlic powder and salt. You can cook Restaurant Style Chicken Curry using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Restaurant Style Chicken Curry

You need 265grams of Chicken-.
It's 4tbsp of Ginger Garlic paste-.
You need -2tbsp of Yoghurt.
It's 4tbsp of Coriander powder-.
Prepare as required of Salt.
You need 2tbsp of Garam masala-.
You need 4/5tbsp of Red chilli powder-.
Prepare 3tbsp of Cumin powder-.
It's as required of Oil.
You need -3/4nos of Onions.
You need 1 1/2 cup of Fresh tomato puree-.
You need As required of Water.
It's 1 of Bay leaf.
Prepare 1 of Green chilli.

Stir tomato puree and gently cook for a minute. Bring up the heat, add chicken to pan and fry until the chicken is sealed. 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.

Restaurant Style Chicken Curry instructions

Wash and marinate the chicken with oil+garam masala+coriander powder+cumin powder+ginger garlic paste+yoghurt and keep aside for minimum 30 mins.
Cook the chicken by shallow fry method on low flame for 4-5 mins from each side(total 10 mins).
Start making gravy. Heat oil add peppercorns and bayleaf with little cumin seeds into it and let it pop up then add green chilli.
Add chopped onions and cook it for around 2-3 mins and add Ginger garlic paste and cook for more 30 secs.
Add tomato puree and all dried spices into it and cook it.
Add water around 2 cups and cook the gravy.
Add chicken and cook for 2 more mins add lemon juice if you want..
Also add kasuri methi and serve hot with roti or rice.
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This is the curry house style korma curry sauce recipe adapted from my cookbook 'The Curry Guy'. I halved the recipe so that it is closer to a curry house portion. If you are looking for my original pre-book chicken korma, you can still find it here. The recipes are similar but this recipe is closer to what you would find at a good curry house. Today I'm sharing Indian Chicken Curry Recipe. it is very easy and delicious recipe and can be using using ingredients easily available at home.!