Hotel-Style Chicken Curry Recipe – Tandoori Masala & Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Hotel-Style Chicken Curry Recipe – Tandoori Masala & Kasuri Methi

Introduction

Okay, let’s be real. We’ve all been there – craving that amazing chicken curry you had at your favourite Indian restaurant, the one that just hits different? I remember the first time I tried to recreate a “hotel-style” curry at home. It took a few attempts, but trust me, once you nail the technique, you’ll be hooked! This recipe is my go-to for that rich, deeply flavorful curry that tastes like it came straight from a professional kitchen. It’s a little bit of effort, but so, so worth it.

Why You’ll Love This Recipe

This isn’t your average weeknight curry. We’re going for that authentic “hotel-style” flavour – the kind you find in the best restaurants in India. The secret? A carefully balanced spice blend, a slow cooking process, and a special ingredient: hotel-style curry gravy. It’s incredibly aromatic, deeply satisfying, and guaranteed to impress. Plus, it’s surprisingly adaptable to your spice preference and protein choice!

Ingredients

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

• 1 teaspoon coriander powder (approx. 5g)
• 1 teaspoon cumin powder (approx. 5g)
• 0.5 teaspoon turmeric powder (approx. 2.5g)
• 2 teaspoons Kashmiri chili powder (approx. 10g)
• 0.5 teaspoon tandoori masala (approx. 2.5g)
• 0.25 teaspoon ground black pepper (approx. 1.25g)
• 1 teaspoon kasoor methi (dried fenugreek leaves) (approx. 5g)
• 0.5 teaspoon kosher salt (approx. 2.5g)
• 3 tablespoons neutral oil (approx. 45ml)
• 1 2-inch cinnamon bark (cassia)
• 3 green cardamom pods
• 1 black cardamom pod (optional)
• 0.5 onion, cut into 1-inch pieces (approx. 100g)
• 1 tablespoon garlic ginger paste (approx. 15ml)
• 1 tablespoon plain yoghurt (approx. 15g)
• 1 cup Indian hotel curry gravy (approx. 240ml)

Ingredient Notes

Let’s talk about a few key players here:

• Hotel-Style Curry Gravy: This is the secret ingredient. You can find it at Indian grocery stores, or online. It’s a pre-made base that adds incredible depth of flavour. Don’t skip this if you want that authentic taste!
• Kasoor Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s essential for hotel-style curries. It’s worth seeking out! If you absolutely can’t find it, a tiny pinch of dried oregano can be a very distant substitute, but it won’t be the same.
• Tandoori Masala: This spice blend brings a lovely smoky flavour. Different brands vary, so feel free to adjust to your preference.
• Kashmiri Chili Powder: This isn’t about heat; it’s about colour! It gives the curry that beautiful, vibrant red hue. You can use regular chili powder if you can’t find Kashmiri, but the colour won’t be as striking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s build our spice blend. Combine all the spice mix ingredients – coriander, cumin, turmeric, chili powder, tandoori masala, black pepper, kasoor methi, and salt – in a bowl. Give it a good mix to make sure everything is evenly distributed.
2. Now, heat the oil in a heavy-bottomed pan over medium heat. Add the cinnamon, green cardamom, and black cardamom (if using). Sauté for about a minute, until fragrant. This blooming process releases all those lovely aromas.
3. Add the chopped onions and cook until they turn a beautiful golden brown – this usually takes 5-7 minutes. Patience is key here; don’t rush this step!
4. Stir in the garlic ginger paste and cook for another 2 minutes, until fragrant. Keep stirring to prevent burning.
5. Add the spice mix to the pan and bloom it in the oil for 1-2 minutes, stirring constantly. This is where the magic really starts to happen! The oil will become fragrant and the spices will deepen in colour.
6. Mix in the yoghurt and cook for about 3 minutes, stirring continuously. This prevents the yoghurt from curdling and adds a lovely tanginess to the curry.
7. Add the hotel gravy and simmer for 2 minutes, allowing the flavours to meld together.
8. Now, add your choice of protein – about 500g of chicken or lamb, cut into bite-sized pieces. Cook until the meat is tender, which will take around 15-20 minutes. If the gravy becomes too thick, add a little broth (about ¼ cup) to adjust the consistency.
9. Finally, season to taste with more salt if needed. Garnish with fresh herbs like cilantro or chopped green chilies before serving.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• Using a heavy-bottomed pan prevents the curry from sticking and burning.
• Low and slow cooking is key for developing the best flavour.

Variations

• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili to the spice mix.
• Chicken vs. Lamb Adaptation: Both chicken and lamb work beautifully in this curry. Lamb will require a longer cooking time to become tender.
• Regional Variations: For a North Indian twist, add a tablespoon of cream towards the end of cooking. For a South Indian flavour, add a few curry leaves along with the cardamom. My friend, Priya, always adds a touch of tamarind paste for a tangy kick!

Serving Suggestions

This curry is fantastic served with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) helps cool things down if you’ve gone heavy on the spice!

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 flavours have more time to develop! You can also freeze it for up to 2 months.

FAQs

• What makes this curry “hotel-style”? The use of hotel-style curry gravy and the careful layering of spices are what give it that authentic flavour.
• Can I make this curry ahead of time? Absolutely! You can make the curry base (up to step 7) a day ahead and store it in the refrigerator. Then, simply add the meat and finish cooking when you’re ready to serve.
• What is Kasoor Methi and can I substitute it? Kasoor Methi are dried fenugreek leaves, adding a unique aroma. A tiny pinch of dried oregano is a very distant substitute.
• What type of oil is best for this curry? A neutral oil like vegetable or canola oil works well. You want an oil that won’t overpower the flavour of the spices.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little broth or water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.