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

Last Updated on 2 months by Neha Deshmukh

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

Hey everyone! If you’ve ever craved that incredibly flavorful, deeply satisfying chicken curry you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate a restaurant curry at home – it was a learning experience, to say the least! But after a lot of experimenting, I’ve cracked the code, and I’m so excited to share this recipe with you. It’s all about layering flavors and understanding a few key ingredients.

Why You’ll Love This Recipe

This isn’t just a chicken curry recipe; it’s a gateway to making incredible Indian food at home. It delivers that authentic restaurant taste, packed with aromatic spices and a rich, flavorful sauce. Plus, it’s surprisingly achievable, even if you’re relatively new to Indian cooking. Get ready for a curry that will impress!

Ingredients

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

• 2 tsp Indian restaurant spice mix or curry powder
• 1 tsp hot madras curry powder
• 2 tsp Kashmiri chili powder
• 0.5 tsp kasoor methi (dried fenugreek leaves)
• 0.5 tsp kosher salt
• 3 Tbsp oil (vegetable, canola, or sunflower)
• 1 Tbsp garlic/ginger paste
• 1 Tbsp tomato paste
• 15 oz curry base
• 10-12 oz pre-cooked chicken or lamb (about 280-340g)
• 1 Tbsp tamarind sauce
• 1 tsp brown sugar

Ingredient Notes

Let’s talk about some of these ingredients – they’re key to getting that authentic flavor!

Indian Restaurant Spice Mix – What is it & Where to Find It?

This is the foundation of the flavor. It’s a blend of spices commonly used in Indian restaurants, and you can find it online (Amazon is a good bet!), at Indian grocery stores, or even some larger supermarkets. If you can’t find it, a good quality curry powder will work in a pinch, but the flavor won’t be quite the same.

Kashmiri Chili Powder – Color & Flavor Profile

Don’t skip this one! Kashmiri chili powder isn’t about heat; it’s about color and a mild, fruity flavor. It gives the curry that beautiful, vibrant red hue you see in restaurants. You can find it at Indian grocery stores or online.

Kasoor Methi – The Secret to Authentic Curry Flavor

Kasoor methi, or dried fenugreek leaves, adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a little goes a long way! Crush it between your palms before adding it to release its fragrance.

Curry Base – Understanding This Key Ingredient

Curry base is a pre-made sauce that forms the foundation of many Indian curries. It saves a ton of time and effort. You can find it at Indian grocery stores, or even make your own (though that’s a project for another day!). Look for a good quality one – it makes all the difference.

Oil – Choosing the Right Oil for Curry

A neutral-flavored oil like vegetable, canola, or sunflower oil is best. You want something that won’t compete with the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the spice mix. In a small bowl, combine the Indian restaurant spice mix, hot madras curry powder, Kashmiri chili powder, kasoor methi, and kosher salt. Give it a good mix.
2. Next, dilute the tomato paste. Mix the tomato paste with a little water – about a tablespoon or two – until it has a passata-like consistency. This helps it blend into the sauce more easily.
3. Heat the oil in a large pan or pot over medium heat until it shimmers. Add the garlic-ginger paste and cook, stirring constantly, until the sputtering stops – this usually takes a minute or two.
4. Reduce the heat to low, add the spice mix, and stir constantly for about 30 seconds. You want to toast the spices, but be careful not to burn them! Burnt spices will ruin the flavor.
5. Increase the heat to medium-high. Add the diluted tomato paste and cook, stirring frequently, until the oil starts to separate from the mixture – this usually takes 30-60 seconds. This is a sign that the tomato paste is cooked through.
6. Add 3 oz (about 85g) of the curry base and stir until it’s bubbly. Scrape up any bits that are sticking to the bottom of the pan – those are full of flavor!
7. Add another 6 oz (about 170g) of curry base and cook until it resumes bubbling (about 1-2 minutes).
8. Add the remaining curry base and simmer, stirring occasionally, until the sauce thickens to your liking.
9. Stir in the tamarind sauce and brown sugar until they’re fully incorporated. The tamarind sauce adds a lovely tanginess, and the brown sugar balances the flavors.
10. Add the pre-cooked chicken or lamb and simmer for about 5 minutes, allowing the protein to heat through and absorb the flavors of the sauce. If the sauce is too thick, add a little extra curry base to adjust the consistency.
11. Garnish with fresh cilantro and serve hot with rice or naan!

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Spice Balance

Don’t be afraid to adjust the spices to your liking! If you prefer a milder curry, use less madras curry powder. If you like it spicier, add a pinch of cayenne pepper.

Preventing the Curry from Sticking

Keep the heat at a moderate level and stir frequently, especially when cooking the spices and tomato paste. A good, heavy-bottomed pan also helps.

Understanding the “Oil Separating” Stage

This is a crucial step! It means the tomato paste is cooked properly and the flavors are developing. Don’t rush it.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chicken Curry (Using Plant-Based Protein)

Substitute the chicken or lamb with chickpeas, tofu, or your favorite plant-based protein.

Gluten-Free Chicken Curry

Ensure your curry base is gluten-free. Most are, but it’s always best to check the label.

Spice Level Adjustment – Mild to Fiery

Adjust the amount of madras curry powder and add a pinch of cayenne pepper for extra heat.

Festival Adaptations – Curry for Special Occasions

Add a handful of chopped spinach or peas for a vibrant, festive touch.

Serving Suggestions

This curry is fantastic with:

• Basmati rice
• Naan bread
• Raita (yogurt dip)
• A side of mango chutney

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 meld together!

FAQs

Let’s answer some common questions:

What is the best type of protein to use in this curry?

Chicken and lamb are traditional choices, but you can also use beef, shrimp, or even paneer (Indian cheese).

Can I make this curry ahead of time?

Yes! You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the protein when you’re ready to serve.

What can I substitute for Kasoor Methi if I can’t find it?

A small amount of dried oregano can offer a similar, though not identical, flavor.

How do I adjust the thickness of the curry sauce?

Add more curry base to thin it out, or simmer for longer to thicken it.

What is curry base, and is it essential for this recipe?

Curry base is a pre-made sauce that simplifies the process. While you can make it from scratch, it’s time-consuming. Using a good quality curry base is highly recommended for convenience and flavor.