Restaurant-Style Chicken Curry Recipe – Cashew & Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Cashew & Tomato Delight

Hey everyone! If you’ve ever craved that incredibly rich, flavourful chicken curry you get at your favourite 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, the results are so worth it. This recipe is all about building layers of flavour, and the secret? A luscious cashew paste that makes everything wonderfully creamy. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a chicken curry; it’s the chicken curry you’ll want to make again and again. It’s deeply satisfying, packed with aromatic spices, and has a beautiful, restaurant-quality finish. Plus, it’s surprisingly achievable at home. It’s perfect for a weekend dinner, a special occasion, or when you just need a comforting, flavourful meal.

Ingredients

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

• 250 gms chicken pieces
• 2 tbsp oil
• ½ tsp cumin seeds
• ½ tsp ginger garlic paste
• 1 medium onion (diced)
• 1 green capsicum (diced)
• 3-4 tomatoes (boiled and pureed) – about 1 cup puree
• 8-10 cashew nuts
• ½ tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp coriander seeds powder
• ½ tsp garam masala
• ½ tsp black pepper powder
• 1 tsp kasoori methi (crushed)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Cashew Paste: Don’t skip this! It adds an incredible richness and creaminess that you won’t get otherwise. Make sure your cashews are good quality for the best flavour.
• Red Chili Powder: I like to use Kashmiri chili powder for its vibrant colour and mild heat. You can use regular chili powder if you prefer a spicier kick.
• Kasoori Methi: This dried fenugreek leaf is a game-changer. It adds a unique, slightly bitter aroma that’s essential to authentic Indian flavour. If you can’t find it, I’ll share a substitution in the FAQs!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the chicken. Boil the chicken pieces in salted water for about 10 minutes. This helps tenderize them and gives them a head start. Drain and set aside.
2. Next, get those tomatoes and cashews sorted. Boil the tomatoes until soft, then blend them into a smooth puree – you’ll need about 1 cup. Separately, boil the cashews and blend them into a smooth paste with a little water.
3. Now for the aromatics! Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the ginger-garlic paste, diced onions, and capsicum. Sauté until the onions are softened and slightly golden.
4. Time for the chicken and spices! Add the boiled chicken to the pan, along with the salt, red chili powder, turmeric powder, coriander powder, garam masala, black pepper, and kasoori methi. Cook for a few minutes, stirring constantly, until the spices release their beautiful aroma and coat the chicken. You’ll know it’s ready when you see the oil starting to separate from the masala.
5. Pour in the tomato puree and cook for 3-4 minutes, stirring occasionally. Then, add the onion-cashew paste and cook for another 5-10 minutes, stirring frequently to prevent sticking. This is where the magic really happens – the sauce will start to thicken and become incredibly fragrant.
6. Add about 1 cup of water (or more, depending on your desired consistency) and simmer for 5 minutes. Finally, stir in some fresh tomato cubes and cook for 2-3 minutes.
7. Garnish with a swirl of cream, a knob of butter, fresh coriander leaves, and a squeeze of lemon juice. Serve hot with naan or roti.

Expert Tips

• Marinating: For even more flavour, marinate the chicken in a little yogurt and spice mix for at least 30 minutes before boiling.
• Spice Control: Don’t be afraid to adjust the spices to your liking! Start with the amounts listed and add more if you prefer a bolder flavour.
• Low and Slow: Cooking the masala on low heat allows the flavours to develop fully. Patience is key!

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use cashew cream instead of dairy cream for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free Adaptation: Ensure your spice blends are certified gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier curry, add a pinch of cayenne pepper or use a hotter chili powder.
• Festival Adaptations: This curry is fantastic for celebrations! Serve it with a side of jeera rice and raita for a complete festive meal.

Serving Suggestions

This chicken curry is best enjoyed hot, with a side of:

• Naan bread
• Roti
• Jeera rice (cumin rice)
• Raita (yogurt dip)
• A simple 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. The flavours actually develop even more overnight!

FAQs

What type of chicken cut is best for this curry?

You can use any cut of chicken you like! Boneless, skinless chicken thighs are my favourite because they stay tender and juicy. Bone-in chicken pieces also work well, but you may need to adjust the cooking time.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will meld together beautifully. Just reheat it gently before serving.

How can I adjust the thickness of the curry?

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

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. If you can’t find it, you can substitute it with a teaspoon of dried fenugreek seeds, lightly crushed. It won’t be quite the same, but it will still add a lovely flavour.

Can I use a pressure cooker to make this curry faster?

Yes, you can! After sautéing the onions and spices, add the chicken, tomato puree, cashew paste, and water to the pressure cooker. Cook for 2-3 whistles, then release the pressure and simmer for a few minutes to thicken the sauce.

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!