Restaurant-Style Chicken Curry Recipe – Creamy & Garam Masala Flavors

Last Updated on 3 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Creamy & Garam Masala Flavors

Hey everyone! If you’ve ever craved that incredibly flavorful, creamy 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 now I’m so excited to share my version with you. It’s seriously that good. Get ready for a curry that’s bursting with flavor!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s surprisingly easy to make. It’s packed with aromatic spices, has a wonderfully creamy texture, and is perfect for a cozy weeknight dinner or a special occasion. Plus, the recipe is adaptable to your spice preference – so whether you like it mild or fiery, we’ve got you covered. Honestly, once you try this, you might just skip takeout!

Ingredients

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

• 500 gm chicken (with bones, cut into medium pieces)
• 2 tbsp oil/butter/ghee
• 2 bay leaves
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 onion
• 4-6 garlic cloves
• 1 inch ginger (peeled)
• 3 green chillies
• ¼ cup coriander leaves (loosely packed)
• 125 ml cream
• ¾ cup thick yogurt
• Salt to taste
• ¾ tsp garam masala powder
• 1 tsp pepper powder
• Juice of half a lime

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special:

• Garam Masala: This is the key spice blend. Don’t skimp on quality here! A good garam masala will have a complex, warm flavor. You can find pre-made blends, or even make your own if you’re feeling ambitious.
• Fat Choice (Oil/Butter/Ghee): This really impacts the flavor. Ghee adds a beautiful richness, butter gives a lovely subtle sweetness, and oil keeps it lighter. I often use a mix of ghee and oil for the best of both worlds.
• Bone-in Chicken: Seriously, don’t skip this! The bones add so much flavor to the curry as it simmers. Plus, bone-in pieces stay juicier. You can use any cut – drumsticks, thighs, or a mix.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the marinade. In a blender, grind together the onion, garlic, ginger, green chillies, coriander leaves, cream, yogurt, salt, garam masala, pepper powder, and lime juice into a smooth paste. It should be nice and thick.
2. Now, add the chicken pieces to the marinade and make sure they’re well coated. Cover and let it marinate for at least 2 hours – or even overnight in the fridge for maximum flavor!
3. Heat the oil/butter/ghee in a pan over medium heat. Add the bay leaves and sauté briefly until fragrant – about 30 seconds.
4. Remove the chicken from the marinade (don’t discard the marinade!). Shallow fry the chicken in the pan until it’s lightly charred on all sides. This adds a lovely smoky flavor.
5. Pour the remaining marinade into the pan, along with about ½ – ¾ cup of water. Bring it to a simmer, then add the chicken back in. Make sure the chicken is nicely coated in the sauce.
6. Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
7. Finally, sprinkle the kasuri methi over the curry, mix well, and serve hot!

Expert Tips

• Don’t rush the marination: The longer the chicken marinates, the more flavorful it will be.
• Low and slow is key: Simmering the curry on low heat allows the flavors to meld together beautifully.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

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

• Spice Level Adjustment: For a milder curry, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies.
• Regional Variations: North Indian versions often use more cream and yogurt, while South Indian versions might include coconut milk and curry leaves.
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. You can add a handful of fried onions for extra richness.
• Chicken Thighs: Feel free to use boneless, skinless chicken thighs instead of bone-in chicken. They’re super tender and flavorful!

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of 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. It actually tastes even better the next day!

FAQs

1. What cut of chicken is best for this curry?

Bone-in chicken pieces like drumsticks or thighs are ideal for flavor. But you can use boneless, skinless chicken thighs if you prefer.

2. Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will develop even more overnight.

3. How do I adjust the spice level?

Reduce or increase the number of green chillies, or add a pinch of cayenne pepper for extra heat.

4. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It adds a unique, slightly bitter flavor. If you can’t find it, you can omit it, but it does make a difference.

5. Can this curry be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot, then add the chicken and marinade. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

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

Basmati rice is a classic choice. Naan bread or roti are also fantastic for soaking up all that delicious sauce!