Restaurant-Style Chicken Curry Recipe – Creamy & Spicy Indian Delight

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Creamy & Spicy Indian Delight

Hey everyone! If you’ve ever craved that incredibly flavorful, creamy chicken curry you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but now I’m so excited to share my version with you. It’s seriously that good. Get ready for a dish that’s bursting with flavour and will become a family favourite!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight dinner but feels special enough for guests. The combination of aromatic spices, tender chicken, and a rich, creamy sauce is simply irresistible. Plus, I’ll share all my tips and tricks to help you nail that authentic restaurant taste.

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken
• 1 tbsp oil
• 1 tbsp ginger garlic paste
• 1 tsp crushed black pepper
• 1 tsp red chilli flakes (adjust to your spice preference!)
• 1 tsp cumin powder
• Salt to taste
• 3/4 tsp garam masala powder
• 2 tomatoes
• 3-4 green chillies
• 1 cup yogurt
• Coriander leaves, chopped (for garnish)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 2-4 tbsp fresh cream

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing.

• Kasuri Methi: This is a game-changer! It adds a unique, slightly bitter, and wonderfully fragrant flavour. You can find it at most Indian grocery stores. Don’t skip it if you can help it – it really elevates the dish.
• Garam Masala: This spice blend is the heart of Indian cooking. Every family has their own version, and regional variations exist too! Some blends are more cinnamon-forward, while others lean towards cardamom. Feel free to use your favourite – it will still taste amazing.
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavour, but boneless, skinless thighs work great too if you’re short on time.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and crush them yourself for a fresher flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a good, heavy-bottomed saucepan over medium heat. Add the chicken pieces and ginger-garlic paste. Fry for about 5 minutes, turning occasionally, until the chicken is lightly browned. This step builds a lovely base flavour.
2. Now, add the black pepper, red chilli flakes, cumin powder, salt, and garam masala powder. Mix everything well, ensuring the chicken is coated in all those beautiful spices. Let it cook for another minute or two, allowing the spices to bloom.
3. Time for the tomatoes and slit green chillies! Stir them in and cook until the tomatoes soften and break down, and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
4. Reduce the heat to low and pour in the whisked yogurt. Stir gently and cook for just 2 minutes – we don’t want the yogurt to split. Then, add the chopped coriander leaves and kasuri methi. Rub the kasuri methi between your palms to release its aroma before adding it.
5. Finally, stir in the fresh cream and adjust the seasoning to your liking. Simmer for 2-3 minutes, allowing all the flavours to meld together. And that’s it!

Expert Tips

• Browning the Chicken: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure each piece gets nicely coloured.
• Low and Slow: Simmering the curry gently allows the flavours to develop and deepen.
• Fresh is Best: Using fresh ginger, garlic, and coriander makes a huge difference in the final flavour.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative (like cashew or soy yogurt) and use coconut cream instead of fresh cream. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Double-check that your garam masala and other spice blends are certified gluten-free.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of red chilli flakes and green chillies. Or, remove the seeds from the green chillies for a milder flavour. If you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: This curry is a staple during celebrations like Eid and Diwali in many Indian households. It’s often served with a variety of breads and rice.

Serving Suggestions

Serve this chicken curry hot with naan, paratha, or jeera rice (cumin rice). A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chillies! A simple onion salad also complements the curry beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for up to 2 months.

FAQs

What type of chicken cut is best for this curry?

Bone-in, skin-on chicken pieces are fantastic for flavour, but boneless, skinless thighs are a great quick option.

Can I make this curry ahead of time?

Absolutely! In fact, the flavours get even better after a day or two.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try a pinch of dried oregano, though it won’t be quite the same.

How can I adjust the thickness of the curry?

If the curry is too thick, add a splash of water or chicken broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the best way to serve this curry for a dinner party?

Present it in a beautiful serving dish with a sprinkle of fresh coriander. Offer a variety of breads and rice, and don’t forget the raita!

Enjoy! I hope this recipe brings a little bit of restaurant magic to your kitchen. Let me know how it turns out in the comments below!