Restaurant-Style Chicken Curry Recipe – Kashmiri Chilli & Capsicum

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Kashmiri Chilli & Capsicum

Hey everyone! If you’re anything like me, you absolutely love a good chicken curry. But let’s be real, sometimes recreating that restaurant magic at home feels… impossible. Well, I’m here to tell you it’s not! This Kashmiri Chilli & Capsicum Chicken Curry is a family favourite, and I’m so excited to share it with you. It’s packed with flavour, beautifully coloured, and honestly, it’s easier to make than you think.

Why You’ll Love This Recipe

This isn’t just any chicken curry. The combination of Kashmiri chilli powder and capsicum creates a unique flavour profile that’s both vibrant and comforting. It’s got a lovely depth of flavour, a beautiful colour, and a slight sweetness that keeps you coming back for more. Plus, it’s a guaranteed crowd-pleaser – perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 900gm chicken legs (skin removed, slits made)
• 2 tsp Kashmiri chilli powder
• 1 tsp chilli powder
• 0.5 tsp turmeric powder
• 4 tbsp yogurt
• 3 tbsp tomato paste
• 2 tbsp tomato ketchup
• 2 tbsp coconut oil
• 2 tbsp butter
• 1 sprig of curry leaves
• 4 green chillies (minced)
• 1 onion (minced)
• 1 inch ginger (pounded)
• 4 garlic cloves (pounded)
• 1 capsicum (chopped)
• 1 tsp sugar
• 0.5 cup water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chilli Powder: The Key to Colour and Flavour This is essential for that gorgeous red colour and mild heat. Don’t skip it! It’s different from regular chilli powder.
• Coconut Oil: A South Indian Touch I love using coconut oil for a subtle sweetness and authentic South Indian flavour. It really elevates the dish.
• Curry Leaves: Aromatic Freshness Fresh curry leaves are a game-changer. If you can find them, definitely use them! They add such a lovely aroma. You can find them at most Indian grocery stores.

Regional Variations in Chicken Curry

Chicken curry isn’t a one-size-fits-all dish! Every region in India has its own unique take. Some variations use more tomatoes, others focus on coconut milk, and some are incredibly spicy. This recipe leans towards a South Indian influence with the coconut oil and curry leaves, but it’s adaptable to your preferences.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken legs with 2 tsp Kashmiri chilli powder, 1 tsp chilli powder, 0.5 tsp turmeric powder, and salt. Give it a good mix and let it sit for at least an hour. This really helps the flavours penetrate the chicken.
2. While the chicken marinates, let’s prepare the sauce. In a separate bowl, whisk together the yogurt, tomato paste, and tomato ketchup. Set this aside – it’s going to be amazing.
3. Heat 2 tbsp of coconut oil in a large pan or Dutch oven over medium-high heat. Sear the marinated chicken pieces for about 3 minutes per side, until they’re nicely charred. Don’t overcrowd the pan; work in batches if needed. Remove the chicken and set aside.
4. In the same pan, melt 2 tbsp of butter. Add a sprig of curry leaves and 4 minced green chillies. Sauté for about 30 seconds, until fragrant.
5. Add 1 minced onion and cook until golden brown. Then, stir in 1 inch of pounded ginger and 4 pounded garlic cloves. Cook until fragrant, about another minute.
6. Now, toss in 1 chopped capsicum and 1 tsp of sugar. Add 0.5 tsp Kashmiri chilli powder and 0.5 tsp turmeric powder. Sauté until the capsicum softens, around 5-7 minutes.
7. Pour in the yogurt mixture and cook on high heat for about 5 minutes, stirring constantly to prevent it from splitting.
8. Add the seared chicken back to the pan. Pour in 0.5 cup of water, adjust the salt to your liking, and simmer covered on low heat until the chicken is tender. This usually takes about 20-25 minutes.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Marinating for Maximum Flavour: Don’t rush the marinating process! The longer the chicken sits, the more flavourful it will be. Overnight is ideal, if you have the time.
• Searing the Chicken: Achieving the Right Texture: Searing the chicken adds a lovely depth of flavour and helps to lock in the juices. Make sure the pan is hot before adding the chicken.
• Balancing the Spice Levels: Feel free to adjust the amount of chilli powder to your liking. If you’re sensitive to spice, start with less and add more as needed.

Variations

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

• Vegan Chicken Curry Adaptation: Substitute the chicken with firm tofu or chickpeas.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check your tomato ketchup label.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the amount of chilli powder. For a really hot curry, add a pinch of cayenne pepper.
• Festival Adaptations (Diwali, Eid): This curry is perfect for festive gatherings! Serve it with a variety of sides and enjoy.

Serving Suggestions

Serve this curry hot with chapati, paratha, or rice. A side of raita (yogurt dip) and a sprinkle of fresh coriander leaves are also a great addition. My family loves it with a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What cut of chicken is best for this curry?

Chicken legs are my go-to because they stay really tender and flavourful. But you can also use chicken thighs or breast – just adjust the cooking time accordingly.

Can I use a different type of oil instead of coconut oil?

Yes, you can! Vegetable oil or sunflower oil will work just fine, but you’ll miss out on the subtle coconut flavour.

How can I adjust the thickness of the curry sauce?

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

What is the best way to store leftover chicken curry?

Store it in an airtight container in the refrigerator.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance and reheat it when you’re ready to serve. The flavours will actually meld together even more.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!