Restaurant-Style Chicken Curry Recipe – Cashew & Herb Gravy

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Cashew & Herb Gravy

Hey everyone! If you’ve ever craved that incredibly rich, flavorful 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 trust me, this recipe gets so close to the real deal. It’s all about building layers of flavor, and the cashew and herb gravy is what truly makes it special. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a deeply flavorful, aromatic dish that’s surprisingly achievable at home. The cashew paste adds a beautiful creaminess without relying on too much cream, and the fresh herb blend brightens everything up. Plus, it’s a fantastic recipe to impress guests – or just treat yourself to a really good meal! It serves 6, so it’s perfect for family dinners.

Ingredients

Here’s what you’ll need to make this restaurant-style chicken curry:

• 850 grams Chicken
• 1.5 tbsp Lemon juice
• 0.5 tsp Pepper powder
• Salt (to taste)
• 0.75 cup Chopped coriander leaves
• 0.33 cup Chopped mint leaves
• 1.5 tbsp Chopped ginger & garlic
• 2-3 Green chilli (adjust to your spice preference!)
• 3 medium Onion
• 1 big Tomato
• 0.5 tsp Turmeric powder
• 2 tsp Coriander powder
• 0.5 tsp Garam masala
• 0.25-0.5 tsp Pepper powder
• 10 Cashew nuts
• 2 tbsp Oil / Ghee

Ingredient Notes

A few little things that make a big difference:

• Fresh Herbs are Key: Seriously, don’t skimp on the coriander and mint. They bring such a vibrant freshness to the curry.
• Cashew Magic: The cashew nuts are what give this gravy its luxurious texture. Soaking them helps them blend into a super smooth paste.
• Oil or Ghee? Traditionally, ghee (clarified butter) is used for an authentic flavor. But oil works perfectly well too – I often use vegetable or canola oil for everyday cooking. Ghee just adds that extra richness.
• Chicken Choice: I prefer using bone-in, skin-on chicken thighs for maximum flavor, but boneless, skinless chicken breast works too if you prefer a leaner option.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with lemon juice, a pinch of salt, and pepper powder. Give it a good mix and let it sit for about 15 minutes. This tenderizes the chicken and adds a lovely zing.
2. While the chicken marinates, let’s make the herb paste. In a blender, combine the coriander leaves, mint leaves, ginger, garlic, and green chilies with 2 tablespoons of water. Blend until you have a smooth, vibrant green paste.
3. Now, heat the oil or ghee in a large pan or pot over medium heat. Add the sliced onions and sauté until they turn golden brown – this takes about 8-10 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
4. Add the ground herb paste to the pan and cook for 4-5 minutes, stirring frequently, until the raw aroma disappears. You’ll know it’s ready when the paste smells fragrant and cooked through.
5. Next, add the sliced tomatoes and cook until they soften and break down, about 5-7 minutes.
6. Stir in the turmeric powder, coriander powder, garam masala, and pepper powder. Cook for another 2-3 minutes, stirring constantly, to toast the spices and release their flavors.
7. Add the marinated chicken to the pan and coat it well with the masala. Cook for 5 minutes, stirring occasionally, to sear the chicken slightly.
8. Pour in 1.5 cups of water (adjust to your desired gravy consistency), bring to a boil, then reduce the heat to low, cover, and simmer for 20-22 minutes, or until the chicken is cooked through and tender.
9. While the curry simmers, blend the soaked cashew nuts into a smooth paste with a little water. Add this cashew paste to the curry and cook for 4-5 minutes on low heat, stirring constantly, until it’s well combined and the gravy has thickened.
10. Finally, let the curry rest for 15-20 minutes before serving. This allows the flavors to meld together beautifully. Trust me, this step makes a huge difference!

Expert Tips

• Don’t Rush the Onions: Seriously, golden brown onions are essential for a flavorful base.
• Taste as You Go: Adjust the salt and spice levels to your liking throughout the cooking process.
• Low and Slow: Simmering the curry gently allows the flavors to develop and the chicken to become incredibly tender.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based yogurt instead of dairy, and replace the ghee with a neutral-flavored oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: For a milder curry, use only 1 green chili or remove the seeds. For a spicier kick, add an extra chili or a pinch of cayenne pepper. My family loves it with 3 green chilies!
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with a side of naan bread and raita (yogurt dip) for a festive feast.

Serving Suggestions

Serve this chicken curry hot with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) and a sprinkle of fresh coriander leaves complete the meal.

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. The flavors actually develop even more overnight!

FAQs

What cut of chicken is best for this curry?

Bone-in, skin-on chicken thighs are my go-to for the most flavorful and tender curry. But boneless, skinless chicken breast works well too.

Can I make this curry ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently when you’re ready to serve.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

What is the best rice to serve with this chicken curry?

Basmati rice is the classic choice. Its long grains and delicate flavor pair perfectly with the rich curry.

Can I use store-bought cashew paste instead of making my own?

You can, but homemade cashew paste tastes much fresher and more flavorful. If you’re short on time, store-bought is a convenient option. Just make sure it’s a good quality paste.

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!