Restaurant-Style Chicken Curry Recipe- Crispy Potatoes & Kashmiri Mirch

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Crispy Potatoes & Kashmiri Mirch

Introduction

Oh, this chicken curry! It’s one of those recipes that instantly transports me back to bustling restaurants in India, filled with the aroma of spices. I first attempted this at home after a particularly amazing meal on a trip to Delhi, determined to recreate the magic. It took a few tries, but I finally cracked the code – and now I’m so excited to share it with you! This isn’t just any chicken curry; it’s a flavour explosion, complete with incredibly crispy potatoes and a rich, vibrant gravy. Trust me, you’ll want to make this.

Why You’ll Love This Recipe

This recipe delivers that authentic restaurant flavour you crave, but without the hefty price tag. The combination of Kashmiri Mirch and a homemade garam masala creates a depth of flavour that’s truly special. Plus, the crispy potatoes add a delightful textural contrast. It’s a bit of a process, but totally worth it for a truly memorable meal.

Ingredients

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

• 1 whole skinless chicken (about 1.5kg)
• Salt to taste
• Kashmiri Mirch powder as needed (about 2-3 tbsp)
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 ½ tsp garam masala powder (cumin seeds, black cardamom, cloves, black pepper corns, cinnamon sticks)
• 1 ½ tbsp ginger-garlic paste
• 2 tbsp oil
• ½ cup water (120ml)
• 4 medium potatoes
• 1 tbsp rice flour

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Mirch Powder: This is the secret to that beautiful, vibrant red colour and mild heat. It’s not just about the colour, though – it has a unique fruity flavour that’s unlike other chili powders. You can find it at most Indian grocery stores, or online.
• Garam Masala: Don’t skimp on the garam masala! While you can buy pre-made blends, making your own is surprisingly easy and makes a huge difference. The blend of warm spices – cumin, cardamom, cloves, cinnamon – creates a complex and aromatic base.
• Skinless Chicken: I prefer using skinless chicken for a healthier option, but you can certainly use bone-in, skin-on pieces if you prefer a richer flavour. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim any excess fat from the chicken and give it a good rinse. Pat it completely dry with paper towels – this helps the marinade adhere better.
2. In a bowl, combine salt, Kashmiri Mirch powder, turmeric powder, coriander powder, garam masala powder, ginger-garlic paste, and oil. Mix well to form a vibrant marinade.
3. Now, generously rub this marinade all over the chicken, making sure to get inside the cavity too. Cover and refrigerate for at least an hour. I often leave it for longer – even overnight – for a more intense flavour.
4. Place the marinated chicken breast-side down in a heavy-bottomed pot with ½ cup of water. Cover the pot and cook on medium-high heat. You’ll notice the liquid starts to increase as the chicken cooks.
5. Once the liquid starts bubbling, flip the chicken and continue cooking until the oil starts to separate from the gravy. This is a good sign that the chicken is almost done.
6. While the chicken is simmering, let’s tackle the potatoes! Boil the potatoes until they’re tender but still firm. Once cooled slightly, cut them into bite-sized cubes.
7. In a bowl, toss the potato cubes with salt, Kashmiri Mirch powder, turmeric powder, coriander powder, and rice flour.
8. Heat some oil in a pan and pan-roast the potatoes until they’re golden brown and wonderfully crispy.
9. Preheat your oven broiler. Transfer the chicken to a greased baking dish. Broil for 5-7 minutes, basting with the leftover gravy. Flip and broil for another 5-8 minutes, until the chicken is beautifully golden and slightly charred.
10. Garnish with fresh cilantro, mint, lime wedges, and boiled eggs. Serve immediately with those crispy potatoes!

Expert Tips

Here are a few things I’ve learned along the way:

• Tender Chicken: Don’t overcook the chicken! The broiler can dry it out quickly, so keep a close eye on it.
• Preventing Sticking: Using a heavy-bottomed pot is crucial to prevent the chicken from sticking and burning.
• Crispy Potatoes: Make sure the potatoes are completely dry before tossing them with the spices and rice flour. This helps them get extra crispy.

Variations

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

• Vegan Adaptation: Use plant-based chicken pieces and substitute the yogurt in the marinade with a plant-based alternative.
• Gluten-Free Adaptation: Double-check that your spice blends are gluten-free.
• Spice Level Adjustment: Adjust the amount of Kashmiri Mirch powder to control the heat. For a spicier kick, add a finely chopped green chili or two to the marinade. My friend, Priya, loves adding a pinch of cayenne pepper too!
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. It’s a hearty and flavourful dish that’s sure to impress.

Serving Suggestions

This chicken curry is incredibly versatile. It pairs beautifully with:

• Naan bread
• Steamed basmati rice
• Roti
• A simple cucumber and onion 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 potatoes are best enjoyed fresh, but can be reheated in the oven to regain some of their crispness.

FAQs

Let’s answer some common questions:

1. What cut of chicken works best for this curry? A whole chicken cut into pieces works wonderfully, but you can also use chicken thighs or drumsticks.
2. Can I marinate the chicken overnight for a more intense flavour? Absolutely! The longer the chicken marinates, the more flavourful it will be.
3. How do I adjust the thickness of the gravy? If the gravy is too thin, simmer it uncovered for a few minutes to allow it to reduce. If it’s too thick, add a splash of water.
4. What is Kashmiri Mirch and can I substitute it? Kashmiri Mirch is a special chili powder known for its colour and mild heat. If you can’t find it, you can substitute it with a combination of paprika and a pinch of cayenne pepper, but the flavour won’t be quite the same.
5. Can I make the crispy potatoes ahead of time? You can parboil the potatoes ahead of time, but I recommend frying them just before serving to ensure they’re nice and crispy.
6. How can I make this curry less oily? Use a non-stick pot and reduce the amount of oil slightly. You can also skim off any excess oil from the surface of the gravy after cooking.