Restaurant-Style Chicken Curry Recipe – Kashmiri Chili & Fenugreek

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Kashmiri Chili & Fenugreek

Hey everyone! If you’ve ever craved that deeply flavorful, aromatic chicken curry you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate a restaurant curry at home – it was a learning experience, let’s just say! But after a lot of experimenting, I’ve cracked the code, and I’m so excited to share this recipe with you. It’s all about building layers of flavor, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This isn’t your average weeknight curry. We’re aiming for that authentic, restaurant-quality taste, packed with warmth from Kashmiri chili and a unique tang from kasoor methi. It’s surprisingly quick to make, thanks to a little shortcut with pre-cooked meat, but the flavor is anything but rushed. Plus, I’ll share all my tips and tricks to ensure your curry is absolutely perfect.

Ingredients

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

• 2 tsp Indian restaurant spice mix or curry powder
• 0.5 tsp Kashmiri chili powder (about 2g)
• 1 tsp kasoor methi (dried fenugreek leaves) (about 3g)
• 0.5 tsp kosher salt (about 3g)
• 3 Tbsp oil (about 45ml)
• 0.5 unit onion (coarsely chopped)
• 0.5 unit onion (finely diced)
• 1 Tbsp garlic/ginger paste (about 15ml)
• 1 unit green chili (seeded and minced)
• 1 unit green chili (coarsely chopped, optional)
• 1.5 Tbsp tomato paste (about 22ml)
• 1 Tbsp cilantro stems (finely chopped) (about 15ml)
• 15 oz curry base (about 425g)
• 0.5 tsp sugar (about 2g)
• 10-12 oz pre-cooked chicken or lamb (about 280-340g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Chili Powder: This isn’t about heat; it’s about color and a mild, fruity flavor. It gives the curry that beautiful, vibrant red hue you see in restaurants. You can find it at Indian grocery stores or online. Don’t substitute with regular chili powder – it won’t be the same!
• Kasoor Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a staple in North Indian cuisine. Crush it between your palms before adding it to release its fragrance.
• Curry Base: This is the secret weapon! It’s a pre-made sauce that forms the foundation of many Indian curries. It saves so much time. You can find it at Indian grocery stores, usually in large tubs. I’ve included a note in the FAQs about making your own if you’re feeling ambitious. Make sure to check the ingredients if you’re following a specific diet (vegan/gluten-free).
• Pre-Cooked Meat: I love using pre-cooked chicken or lamb (rotisserie chicken works great!) to speed things up. It means the meat is already tender and flavorful, and you don’t have to worry about cooking it through in the sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the spice mix, Kashmiri chili powder, kasoor methi, and salt in a bowl. Give it a good mix – this is your flavor powerhouse!
2. Fry the coarsely chopped onions in 1 Tbsp of oil until they’re nicely browned and crispy. Set these aside – they’ll add a lovely texture to the finished curry.
3. Dilute the tomato paste with a little water to create a passata-like consistency. This makes it easier to incorporate into the sauce.
4. Heat the remaining oil in a large pot or deep pan. Sauté the finely diced onions until they’re soft and translucent, about 3 minutes. If you like a bit of heat, add the optional coarsely chopped green chili pieces now.
5. Add the garlic-ginger paste and cook for another minute, until fragrant. You’ll know it’s ready when you can really smell the ginger and garlic.
6. Stir in the minced green chili and chopped cilantro stems. Cook for just 20 seconds – we want to bloom those flavors.
7. Reduce the heat to low, and add the spice mix. Toast it for about 30 seconds, stirring constantly, being careful not to burn it. Burnt spices = bitter curry!
8. Increase the heat to medium, and add the diluted tomato paste. Cook for about a minute, stirring until the oil starts to separate from the sauce. This is a good sign – it means the flavors are developing.
9. Now, add the curry base in stages: 3 oz (about 85g) first, simmer until bubbly. Then add another 6 oz (about 170g), and finally the remaining base. This helps to build the flavor gradually.
10. Add the pre-cooked chicken or lamb, fried onions, and sugar. Simmer for 5 minutes, allowing the meat to absorb all those delicious flavors.
11. Taste and adjust the consistency with a little extra curry base if needed. Garnish with fresh cilantro and serve!

Expert Tips

• Preventing Spice Burn: Keep the heat low when toasting the spices and stir constantly. Burnt spices will ruin the flavor of your curry.
• Achieving Oil Separation: This is key to a good curry. It indicates that the spices have cooked properly and released their flavors. Don’t rush this step!
• Adjusting Consistency: If your curry is too thick, add a little more curry base or water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Variations

• Vegan Adaptation: Use plant-based “chicken” or “lamb” and ensure your curry base is vegan-friendly (some contain dairy).
• Gluten-Free Adaptation: Double-check the ingredients of your curry base to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: If you prefer a milder curry, use less Kashmiri chili powder. For more heat, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is wonderful for celebrations like Eid or Diwali, served with a feast of other dishes.

Serving Suggestions

This curry is amazing with:

• Basmati rice (my personal favorite!)
• Jeera rice (cumin rice)
• Warm naan bread
• Roti
• A cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. What is a curry base and can I make it from scratch?

A curry base is a pre-made sauce that forms the foundation of many Indian curries. It typically contains onions, garlic, ginger, tomatoes, and spices. Yes, you can make it from scratch, but it’s quite time-consuming! There are plenty of recipes online if you’re up for the challenge.

2. Can I use different types of meat in this recipe – beef, goat, etc.?

Absolutely! Feel free to substitute the chicken or lamb with beef, goat, or even prawns. Adjust the cooking time accordingly, ensuring the meat is cooked through.

3. How can I adjust the thickness of the curry?

If it’s too thick, add more curry base or water. If it’s too thin, simmer it for longer to reduce the sauce.

4. What is Kasoor Methi and what flavor does it add?

Kasoor Methi is dried fenugreek leaves. It adds a unique, slightly bitter, and wonderfully aromatic flavor to the curry.

5. Can I freeze this curry after it’s cooked?

Yes, you can! Allow the curry to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

6. What’s the best way to reheat leftover curry?

Gently reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

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!