Restaurant Style Chicken Curry Recipe at Home
Indian Cuisine
Want to make restaurant style chicken curry at home? This easy Indian chicken curry recipe combines tender chicken, rich onion-tomato gravy, yoghurt and aromatic Indian spices to create a delicious curry for the whole family.
Learn how to make chicken curry in a kadai with simple ingredients and easy step-by-step instructions. The slow-cooked masala gives the chicken a rich flavour and thick gravy, perfect for serving with butter naan, tandoori roti, paratha or steamed basmati rice.
Whether you’re planning a weekend lunch or a special family dinner, this homemade chicken curry is a satisfying choice. Adjust the chilli to your taste and follow the cooking steps for tender chicken and flavourful gravy.
For the best results, use suitable fresh chicken curry cuts, brown the onions properly and cook the tomato masala until thick. Always cook chicken to an internal temperature of 74°C (165°F).
Ready to make restaurant-style chicken curry? Explore the chicken range at Freshpert and bring your favourite Indian flavours to your home kitchen.
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Ingredients
- 750 g chicken curry cuts, bone-in, skin removed
- 100 g plain yoghurt
- 1 tablespoon ginger-garlic paste (for marinade)
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder (for marinade)
- 1/2 teaspoon salt (for marinade)
- 3 tablespoons oil or ghee
- 2 medium onions (approximately 250 g), finely sliced
- 2 medium tomatoes (approximately 250 g), finely chopped
- 1 tablespoon ginger-garlic paste (for gravy)
- 1 green chilli, slit lengthwise
- 1 teaspoon cumin seeds
- 1 small bay leaf
- 1 small cinnamon stick (approximately 2.5 cm)
- 2 green cardamom pods
- 2 cloves
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Kashmiri red chilli powder (for gravy)
- 1/2 teaspoon garam masala
- 250–350 ml hot water, as needed
- Salt, to taste
- 1 teaspoon crushed dried fenugreek leaves (kasuri methi)
- 1 tablespoon chopped fresh coriander
- Ginger juliennes, optional, for garnish
Direction
Step 1
1. Marinate the chicken: Mix the chicken with yoghurt, 1 tablespoon ginger-garlic paste, turmeric, 1 teaspoon Kashmiri chilli powder and 1/2 teaspoon salt. Cover and refrigerate for 20 minutes.
2. Heat oil or ghee in a heavy-bottomed kadai over medium heat. Add cumin seeds, bay leaf, cinnamon, cardamom and cloves. Let them sizzle for 30 seconds.
3. Add sliced onions and cook for 10–12 minutes, stirring regularly, until golden brown.
4. Add the remaining ginger-garlic paste and green chilli. Cook for 1–2 minutes, stirring.
5. Add chopped tomatoes, coriander powder, cumin powder and the remaining Kashmiri chilli powder. Cook for 8–10 minutes until the tomatoes soften and the masala thickens.
6. Add the marinated chicken and its marinade. Cook over medium-high heat for 5–7 minutes, turning the pieces to coat them in the masala.
7. Add 250 ml hot water and mix. Bring to a gentle boil, reduce the heat to low-medium, cover and simmer for approximately 20–25 minutes. Add more hot water if needed.
8. Check the thickest chicken pieces with a food thermometer. The internal temperature must reach 74°C (165°F). Continue cooking if necessary.
9. Stir in garam masala and crushed kasuri methi. Simmer uncovered for 2–3 minutes to adjust the gravy. Taste and adjust the salt.
10. Turn off the heat. Garnish with fresh coriander and optional ginger juliennes. Rest for 5 minutes and serve hot with naan, roti or rice.
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