Hotel-Style Chicken Curry Recipe – Kashmiri Chili & Spinach Delight

Last Updated on 2 months by Neha Deshmukh

Hotel-Style Chicken Curry Recipe – Kashmiri Chili & Spinach Delight

Hey everyone! If you’ve ever dreamed of recreating that incredibly flavorful chicken curry you had at your favorite Indian restaurant – the kind that just coats your tongue with deliciousness – then you’re in the right place. I first stumbled upon this style of curry during a trip to South India, and I’ve been obsessed ever since. It’s all about building layers of flavor, and trust me, it’s totally achievable at home!

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re aiming for that authentic “hotel style” – meaning the kind you’d find in a classic South Indian eatery. It’s rich, deeply flavorful, and has a beautiful vibrant color thanks to Kashmiri chili powder. Plus, the addition of spinach adds a lovely freshness and a boost of nutrients. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 tsp coriander powder
• 1 tsp Kashmiri chili powder
• 0.5 tsp cumin powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 0.5 tsp turmeric powder
• 0.25 tsp garam masala
• 0.5 tsp kosher salt
• 4 tbsp neutral oil (e.g., vegetable oil)
• 1 tbsp garlic ginger paste
• 2 green chilies (jwala chilies)
• 1 cup Indian hotel curry gravy
• 3 tbsp cilantro leaves and stems
• 3-4 boneless, skinless chicken thighs (about 500g)
• 4 oz frozen spinach (thawed and drained – about 115g)
• 0.25 cup chicken stock (about 60ml)
• 1/6 lemon juice (about 1 tbsp)

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the dish sing!

• Kashmiri Chili Powder: Don’t skip this! It’s responsible for that gorgeous red color and a mild, fruity heat. It’s different than regular chili powder.
• Kasoor Methi (Dried Fenugreek Leaves): This adds a wonderfully authentic, slightly bitter flavor that’s characteristic of Indian cuisine. You can find it at most Indian grocery stores.
• Jwala Chilies: These are a regional variety, known for their heat. Feel free to substitute with serrano or Thai chilies if you can’t find them, adjusting the quantity to your spice preference.
• Hotel Curry Gravy: This is the secret weapon! It’s a pre-made base that gives the curry its signature depth. You can find it online or at Indian grocery stores. I’ve included notes on making your own in the FAQs if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first: measure out all your spices, prep the chicken (cut into bite-sized pieces if needed), thaw and drain the spinach, and chop your cilantro and green chilies. Having everything ready to go makes the cooking process so much smoother.
2. Heat the oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the garlic ginger paste and fry until it stops sputtering – this usually takes about a minute.
3. Toss in the green chilies and cook for about 30 seconds, until fragrant.
4. Now, reduce the heat to low and add all the spice powders (coriander, Kashmiri chili, cumin, turmeric, garam masala, and salt). Cook for another 30 seconds, stirring constantly, to toast the spices and release their aromas. Be careful not to burn them!
5. Pour in the hotel curry gravy and simmer for a few minutes, stirring occasionally. This is where the base of our flavor is building.
6. Stir in the chopped cilantro. Then, add the chicken pieces in a single layer. Cover the pan and cook for about 5 minutes, allowing the chicken to start cooking through.
7. Flip the chicken pieces, cover again, and continue cooking until the internal temperature reaches 160°F (71°C).
8. Add the thawed and drained spinach. If the curry seems too thick, add a splash of chicken stock to adjust the consistency.
9. Finally, squeeze in the lemon juice and simmer for another 2 minutes. This brightens everything up beautifully. Serve hot with rice or chapatis!

Expert Tips

• Don’t overcrowd the pan when adding the chicken. Cook in batches if necessary to ensure even browning.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• A little patience goes a long way. Allowing the spices to bloom in the oil is key to developing a complex flavor.

Variations

• Spice Level: For a milder curry, reduce the amount of green chilies or omit them altogether. For a spicier kick, add a pinch of cayenne pepper or use hotter chilies.
• Gluten-Free Adaptation: Ensure your hotel curry gravy is gluten-free.
• Festival Adaptation: This curry is a popular choice for celebrations like Eid and Diwali. My aunt always makes a huge batch for our family gatherings!
• Vegan Adaptation: Substitute the chicken with plant-based chicken pieces and use a vegan-friendly curry gravy.

Serving Suggestions

This curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy chapatis or naan
• A side of raita (yogurt dip) to cool things down
• A simple onion and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is ‘hotel style’ curry and what makes it different?

“Hotel style” refers to the curries traditionally served in South Indian restaurants (or “hotels”). They’re known for being richer, more flavorful, and often using a pre-made gravy base.

2. Can I make the hotel curry gravy from scratch?

Yes, absolutely! It’s a bit of a process, involving roasting onions, tomatoes, and spices to create a deep, flavorful base. There are many recipes available online if you’re up for the challenge.

3. What type of rice or bread pairs best with this chicken curry?

Basmati rice is a classic choice. Chapatis or naan are also wonderful for soaking up all that delicious gravy.

4. How can I adjust the spice level of this curry?

Adjust the number of green chilies, or add a pinch of cayenne pepper for extra heat. You can also reduce the amount of Kashmiri chili powder for a milder flavor.

5. Can I use chicken breast instead of thighs? What adjustments should I make?

You can, but chicken thighs are more forgiving and stay juicier. If using chicken breast, reduce the cooking time to prevent it from drying out.

6. Where can I find Kasoor Methi (dried fenugreek leaves)?

You can find Kasoor Methi at most Indian grocery stores, or online.