Restaurant-Style Chicken Curry Recipe – Hotel Style Gravy

Last Updated on 6 months ago by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Hotel Style Gravy

Hey everyone! If you’ve ever dreamed of recreating that incredibly flavorful chicken curry you had at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to make this at home – it took a few tries to get it just right, but now it’s a family favorite. This recipe captures the essence of “hotel style” cooking, which is all about rich, deeply flavored gravies and tender, succulent chicken. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re aiming for that authentic Indian restaurant taste, the kind that keeps you coming back for more. The secret? A fantastic blend of spices and a special “hotel style” gravy. It’s a little more involved than some recipes, but trust me, the payoff is so worth it. You’ll be amazed at how close you can get to that restaurant experience right in your own kitchen.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1/2 onion, thinly sliced (for garnish)
• 4 tbsp vegetable oil
• 1 1/2 tsp Indian restaurant spice mix
• 1 tsp Kashmiri chili powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 1/2 tsp kosher salt
• 1/2 cup onion, chopped
• 1 tbsp garlic ginger paste
• 1 cup Indian hotel curry gravy
• 3 boneless, skinless chicken thighs (about 500g)
• 2 jwala green chilies (or to taste)
• 1 tbsp cilantro, chopped
• 1/2 large onion, sliced
• 2 tbsp vegetable oil (for frying onions)

Ingredient Notes

Let’s talk about some of the key ingredients that make this curry special:

• Indian Restaurant Spice Mix: This is a blend often used in Indian restaurants and gives a unique depth of flavor. You can find pre-made mixes online or at Indian grocery stores. Alternatively, you can make your own – a typical mix includes garam masala, turmeric, red chili powder, and other aromatic spices.
• Kashmiri Chili Powder: Don’t let the name fool you – it’s not about heat! Kashmiri chili powder is prized for its vibrant red color and mild flavor. It adds a beautiful hue to the curry without overpowering the other spices.
• Kasoor Methi: These dried fenugreek leaves have a slightly bitter, herbaceous flavor that adds a wonderful complexity. Crumble them between your palms before adding to release their aroma.
• Jwala Green Chilies: These are quite spicy! Adjust the quantity based on your preference. If you can’t find Jwala chilies, Serrano peppers are a good substitute.
• Hotel Curry Gravy: This is the star of the show! Hotel style gravies vary regionally, but generally involve a base of browned onions, tomatoes, ginger, garlic, and a blend of spices. You can find ready-made gravy pastes, or make your own (it’s a bit of a project, but incredibly rewarding!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare all your ingredients. This includes slicing the onion for garnish and getting your spice mix ready by combining the spices and salt.
2. Heat 2 tbsp oil in a pan over medium heat. Fry the thinly sliced onions for garnish until they’re golden brown and crispy (about 10-15 minutes). Be patient – you want them beautifully browned! Set aside.
3. In a separate, larger pan, add 4 tbsp oil. Fry the onion segments until they’re softened and have slightly charred edges. Remove and set aside – these add a lovely smoky flavor to the curry.
4. Reheat the oil in the same pan. Add the chopped onions and cook until the edges start to brown. Add the garlic ginger paste and cook for about 30 seconds, until fragrant.
5. Reduce the heat to medium-low. Add the spice mix and cook for another 30 seconds, stirring constantly to prevent burning. Now, stir in the diluted hotel curry gravy.
6. Add the chicken pieces to the pan. Cover and simmer for about 5 minutes, allowing the chicken to start cooking in the flavorful gravy. Then, add the green chilies, pre-cooked onions, and cilantro.
7. Continue to cook until the chicken reaches an internal temperature of 175°F (about 79°C) – this usually takes 2-5 minutes. If the gravy is too thick, add a little water to adjust the consistency.
8. Finally, garnish with the fried onions and cilantro. Serve hot with rice or your favorite flatbread!

Expert Tips

• Don’t rush the onion frying process! Properly browned onions are key to a flavorful curry.
• Taste as you go and adjust the spices to your liking.
• Marinating the chicken for at least 30 minutes (or even overnight) will make it even more tender and flavorful.

Variations

• Vegan Adaptation: Use plant-based chicken alternatives and a vegan-friendly hotel style gravy. There are some fantastic options available now!
• Gluten-Free Adaptation: Ensure your hotel curry gravy is gluten-free. Many pre-made gravies contain wheat flour.
• Spice Level Adjustment: Use more or fewer green chilies and Kashmiri chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is often made for special occasions and festivals like Diwali or Eid.

Serving Suggestions

This curry is fantastic served with:

• Steamed basmati rice
• 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 as the flavors meld together!

FAQs

What is “Hotel Style” Curry?

“Hotel style” refers to the cooking style found in older, traditional Indian restaurants (often called “hotels”). It’s characterized by rich, slow-cooked gravies, generous use of spices, and a focus on deep, complex flavors.

What can I substitute for Hotel Curry Gravy?

If you can’t find hotel curry gravy, you can try using a combination of tomato puree, cashew paste, and a blend of Indian spices. It won’t be exactly the same, but it will get you close.

What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are ideal because they stay tender and juicy during the long cooking process. However, you can also use chicken breast, but be careful not to overcook it.

How can I adjust the thickness of the gravy?

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

Can I make this curry ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will actually develop even more overnight. Just reheat gently before serving.

Enjoy! I hope this recipe brings a little bit of restaurant magic to your home. Let me know how it turns out in the comments below!