Hotel-Style Chicken Curry Recipe – Madras & Kashmiri Chili Blend

Last Updated on 2 months by Neha Deshmukh

Hotel-Style Chicken Curry Recipe – Madras & Kashmiri Chili Blend

Introduction

Oh, chicken curry. Is there anything more comforting? This isn’t just any chicken curry, though. This is the kind of curry that reminds me of those incredible meals I had traveling through South India – rich, flavorful, and deeply satisfying. I first tried a version of this at a small roadside dhaba and immediately knew I had to try and recreate it at home. It took a few attempts, but I think I’ve finally gotten pretty close to that authentic “hotel-style” flavor! Get ready to treat yourself – you’re in for a delicious ride.

Why You’ll Love This Recipe

This Hotel-Style Chicken Curry is a flavor bomb! It’s got a beautiful balance of heat from the Madras chili powder, a gorgeous color from the Kashmiri chili, and a unique depth thanks to the kasoor methi. Plus, the gravy is seriously addictive. It’s a little bit of effort, but trust me, it’s so worth it. It serves 2, takes about 20 minutes to cook, and around 10 minutes to prep – perfect for a weeknight treat or a weekend feast.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 ½ tsp hot madras curry powder
• 2 tsp Kashmiri chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp kasoor methi (dried fenugreek leaves)
• ½ tsp kosher salt
• 3 tbsp vegetable oil
• 1 tbsp garlic ginger paste
• 1 cup Indian hotel curry gravy
• 3 boneless, skinless chicken thighs (about 400-500g)
• 1 tbsp tamarind sauce
• 1 tsp jaggery or brown sugar
• 2-4 tbsp water or chicken stock

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Hot Madras Curry Powder – Origin & Heat Level

Madras curry powder originates from Chennai (formerly Madras) in South India. It’s known for its fiery heat! The blend usually includes red chilies, coriander, cumin, fenugreek, and other spices. If you’re sensitive to spice, start with a little less and add more to taste.

Kashmiri Chili Powder – Color & Mild Spice

Don’t skip this one! Kashmiri chili powder isn’t about the heat; it’s all about the vibrant red color and mild, fruity flavor. It adds a beautiful hue to the curry without overpowering the other spices.

Kasoor Methi (Dried Fenugreek Leaves) – Unique Flavor Profile

Kasoor methi has a slightly bitter, hay-like aroma that adds a wonderful complexity to Indian dishes. Crumble it between your palms before adding it to release its flavor. It’s a game changer!

Hotel Curry Gravy – Regional Variations & Authenticity

This is the secret ingredient! Hotel curry gravy is a pre-made base used in many South Indian restaurants (hence the name “hotel style”). It’s a blend of onions, tomatoes, ginger, garlic, and spices, slow-cooked to perfection. You can find it at Indian grocery stores or online. If you can’t find it, I’ve included substitution tips in the FAQs.

Jaggery – Traditional Sweetener vs. Brown Sugar

Jaggery is an unrefined sugar made from sugarcane juice. It has a lovely caramel-like flavor. If you can’t find jaggery, brown sugar is a perfectly good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: In a bowl, combine the hot madras curry powder, Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, kasoor methi, and salt. Give it a good mix.
2. Sizzle the Aromatics: Heat the vegetable oil in a pan over medium heat until it shimmers. Add the garlic ginger paste and cook for about a minute, until the raw smell disappears.
3. Bloom the Spices: Reduce the heat to medium-low. Add the spice mix to the pan and fry for 30-45 seconds, stirring constantly. This “blooms” the spices, releasing their flavors. Be careful not to burn them!
4. Build the Gravy: Increase the heat to medium. Stir in the hotel curry gravy and simmer for about a minute, letting the flavors meld.
5. Add the Chicken: Arrange the chicken pieces in the pan, making sure they’re coated in the gravy. Cover the pan and cook for 5 minutes. Then, flip the chicken and cook covered for another 5-7 minutes, or until the internal temperature reaches 170°F (77°C).
6. Sweet & Tangy Finish: Mix in the tamarind sauce and jaggery (or brown sugar). Simmer for another minute.
7. Adjust & Thicken: If the curry is too thick, add a tablespoon or two of water or chicken stock to reach your desired consistency. If it’s too thin, simmer uncovered for a few minutes to allow it to thicken.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• Marinating the chicken for 30 minutes (or even overnight) will make it even more tender and flavorful.
• Using chicken thighs is key for a tender, juicy curry. They hold up better to the long cooking time.

Variations

• Vegan Adaptation – Using Plant-Based Protein: Swap the chicken for firm tofu or chickpeas. Make sure to press the tofu to remove excess water before adding it to the curry.
• Gluten-Free Adaptation – Ensuring Gravy is Gluten-Free: Double-check the ingredients in your hotel curry gravy to ensure it’s gluten-free. Many brands contain wheat flour.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of Madras curry powder to control the heat. For a milder curry, use ¾ tsp. For a spicier curry, use 1 ½ – 2 tsp.
• Festival Adaptations – Serving During Special Occasions: This curry is perfect for celebrations! I often make a larger batch for Diwali or other festive occasions.

Serving Suggestions

Serve this Hotel-Style Chicken Curry hot with:

• Chapatis or naan bread (for soaking up all that delicious gravy!)
• Steamed basmati rice
• Dal (lentils)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have time to develop! You can also freeze it for up to 2 months.

FAQs

What is ‘Hotel Style’ Curry?

“Hotel style” refers to the curries traditionally served in small restaurants (hotels) in South India. These curries are known for their rich, complex flavors and use of a pre-made gravy base.

What can I substitute for Hotel Curry Gravy?

If you can’t find hotel curry gravy, you can make a substitute by sautéing 2 finely chopped onions, 2 chopped tomatoes, 1 tbsp ginger-garlic paste, and 1 tsp each of turmeric, coriander, and cumin powder in oil until softened. Then, blend it into a smooth paste.

Can I use chicken breast instead of thighs?

You can, but the chicken breast might become a little dry. If using chicken breast, reduce the cooking time to prevent it from drying out.

How can I adjust the thickness of the curry?

Add water or chicken stock to thin it out, or simmer uncovered to thicken it.

What is the best way to store leftover curry?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will actually deepen as it sits. Just reheat gently before serving.