Restaurant-Style Chicken Curry Recipe – Kashmiri Chilli & Fennel Flavors

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Kashmiri Chilli & Fennel Flavors

Hey everyone! If you’ve ever craved that incredibly flavorful, restaurant-style chicken curry – the kind that makes you want to lick the plate clean – then 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 packed with flavour, surprisingly easy to make, and guaranteed to impress.

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re taking things up a notch with a beautiful blend of spices, including Kashmiri chilli powder for that gorgeous colour and mild heat, and a touch of fennel powder for a unique, aromatic flavour. Plus, the finishing touch of shallow-fried chicken and a slow simmer in a rich gravy? Chef’s kiss. It’s a little bit of effort, but trust me, it’s SO worth it.

Ingredients

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

• 700-800 gms Chicken
• 4 Onion (small-medium, sliced)
• 1.5 tbsp Crushed ginger
• 1.5 tbsp Crushed garlic
• 1.5 tbsp Kashmiri chilli powder
• 2 tsp Coriander powder
• 0.5 tsp Fennel powder
• 0.5 tsp Turmeric powder
• 2 Tomatoes (medium-big, sliced)
• 8-10 Pearl onion (sliced)
• 2 Green chilli (slit)
• Curry leaves
• Salt
• Coconut oil

Ingredient Notes

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

• Kashmiri Chilli Powder: This is a game-changer! It gives the curry a vibrant red colour and a lovely, mild heat. It’s different from regular chilli powder, so try to find it if you can.
• Fennel Powder: Don’t skip this! It adds a subtle sweetness and a unique aromatic flavour that you won’t find in most curries. It’s what gives this dish its special touch.
• Coconut Oil: Using coconut oil adds a beautiful South Indian influence to the flavour profile. It’s subtle, but it makes a difference. You can substitute with vegetable oil if needed, but I highly recommend trying it with coconut oil.
• Pearl Onions: These little guys are a restaurant secret! They add a lovely sweetness and texture to the gravy. They take a little extra time to slice, but they’re worth the effort.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of coconut oil in a pressure cooker. Add the sliced onions and sauté until they turn a beautiful golden brown. This is the foundation of our flavour, so take your time!
2. Add the crushed ginger and garlic. Cook for 3-4 minutes, stirring constantly, until fragrant. Your kitchen should be smelling amazing right about now.
3. Now, mix in the Kashmiri chilli powder, coriander powder, turmeric, and fennel powder. Cook for another 3-4 minutes, stirring to prevent burning. If the spices start to stick, add a splash of water. You want the oil to separate from the masala – that’s how you know it’s ready.
4. Add the sliced tomatoes and salt. Cook until the tomatoes soften and break down, creating a lovely base for the gravy.
5. Add the chicken pieces and coat them evenly with the masala. Make sure every piece is covered in that flavourful goodness!
6. Pour in 1 1/4 cups of water, bring to a boil, then pressure cook for 1 whistle on high heat. After the whistle, simmer for 5 minutes and let the pressure release naturally.
7. Once the pressure has released, carefully separate the chicken pieces from the gravy.
8. Heat 2-3 tablespoons of oil in a separate pan and shallow-fry the chicken until it’s golden brown and slightly crispy. This adds a wonderful texture.
9. In the same pan, sauté the pearl onions, green chillies, and curry leaves until the pearl onions are golden brown and fragrant.
10. Add the reserved gravy and simmer for 5-7 minutes to thicken it up.
11. Gently mix the fried chicken into the gravy. Cover and cook on low heat for 5 minutes. Let it rest for at least 30 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

• Don’t rush the onion sautéing step. Patience is key to building a deep, rich flavour.
• If you don’t have a pressure cooker, you can use a heavy-bottomed pot. It will take longer to cook the chicken – about 45-60 minutes on low heat.
• Taste the gravy and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

• Spice Level: For a milder curry, reduce the amount of Kashmiri chilli powder. For medium heat, use the amount listed in the recipe. And for a spicy kick, add a pinch of cayenne pepper!
• Vegan: Swap the chicken for plant-based chicken alternatives and use vegetable oil instead of coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations: This curry is perfect for special occasions. My family loves to make it for Eid and Diwali – it’s always a crowd-pleaser.

Serving Suggestions

Serve this delicious chicken curry with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) is also a great addition to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for up to 2 months.

FAQs

• What cut of chicken is best for this curry? I prefer using bone-in, skin-on chicken thighs for the most flavour and tenderness. But boneless, skinless chicken breast works too, just adjust the cooking time accordingly.
• Can I make this curry ahead of time? Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Then, just fry the chicken and finish the curry when you’re ready to serve.
• What is the purpose of fennel powder in this recipe? Fennel powder adds a unique, slightly sweet, and aromatic flavour that sets this curry apart. It’s a secret ingredient that elevates the whole dish!
• Can I use a regular pressure cooker instead of an Instant Pot? Yes, you can! Just follow the same instructions, but be sure to adjust the cooking time based on your pressure cooker.
• How can I adjust the spice level of this curry? Start with less Kashmiri chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.