Restaurant-Style Chicken Curry Recipe – Spiced Tomato & Coriander

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Spiced Tomato & Coriander

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 this at home – it took a few attempts, but now I’m so excited to share my version with you. It’s surprisingly easy, and the results are so worth it. This recipe is all about building layers of flavour, and trust me, your kitchen will smell incredible!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s a real comfort food hug in a bowl. It’s packed with warm spices, a rich tomato base, and tender chicken. Plus, it’s a fantastic weeknight meal that comes together in under an hour. It serves 3, but honestly, it never lasts long in my house! You’ll love how easily this recipe fits into your routine, and how much flavour it delivers.

Ingredients

Here’s what you’ll need to create this restaurant-style magic:

• 500 grams chicken, cut into pieces
• 2 tablespoons oil
• 1 cinnamon stick
• 2 cloves
• 1 cardamom pod
• 2 onions, chopped
• 0.5 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 2 medium tomatoes
• 1 cup water
• 2 tablespoons coriander leaves, chopped
• 0.25 teaspoon black peppercorn powder
• 0.25 teaspoon roasted coriander powder

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special.

• Whole Spices: Don’t skip the cinnamon stick, cloves, and cardamom. These whole spices bloom in the hot oil, releasing their fragrance and creating a beautiful base flavour.
• Roasted Coriander Powder: This is a game-changer. Roasting coriander seeds before grinding them (or buying pre-roasted) adds a depth of flavour you just can’t get otherwise. It’s a little extra step, but it makes a huge difference.
• Chilli Powder: Indian chilli powders vary so much in heat! Kashmiri chilli powder is great for colour and mild heat, while other varieties can pack a serious punch. Adjust to your preference – I’ll give you some tips on that later.
• Tomatoes: Ripe, juicy tomatoes are best. If they aren’t in season, good quality canned tomatoes work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the tomatoes with a pinch of salt to make a smooth puree. Set this aside – it’s going to be the heart of our gravy.
2. Heat the oil in a nice, heavy-bottomed pan. Add the cinnamon stick, cloves, and cardamom. Let them sizzle for about 30 seconds until fragrant. This is where the magic begins!
3. Add the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for the sweetness they develop. Then, stir in the ginger-garlic paste and cook for another 30 seconds until fragrant.
4. Now, add the chicken pieces and roast them until they change colour. You don’t need to cook them through at this stage, just get a little colour on them.
5. Sprinkle in the salt, red chilli powder, and turmeric powder. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign the spices are well incorporated.
6. Pour in the tomato puree and cook until the oil surfaces again. Keep stirring to prevent sticking!
7. Add the water, coriander leaves, black peppercorn powder, and roasted coriander powder. Give everything a good mix.
8. Cover the pan and simmer on low heat for 20-25 minutes, or until the chicken is tender and cooked through.
9. Uncover and cook for a few minutes to thicken the gravy if needed.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are key to a flavourful curry.
• Marinating the Chicken: For even more flavour, marinate the chicken with a little turmeric and chilli powder for 30 minutes before cooking.
• Low and Slow: Simmering the curry on low heat allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable stock instead of water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use ½ teaspoon of Kashmiri chilli powder.
  • Medium: Use 1 teaspoon of regular red chilli powder.
  • Hot: Add 1.5 teaspoons of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations! Serve it with a side of biryani for Eid, or alongside a spread of sweets for Diwali.

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Whole wheat roti or paratha
• A side of raita (yogurt dip) to cool things down

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 as the flavours develop! You can also freeze it for up to 2 months.

FAQs

(1) What cut of chicken is best for this curry?

Bone-in, skin-on chicken thighs are my favourite! They stay incredibly tender and flavourful during the long simmer. However, boneless, skinless chicken breast works well too, just be careful not to overcook it.

(2) Can I use store-bought tomato puree instead of making my own?

Absolutely! If you’re short on time, a good quality store-bought tomato puree is perfectly fine.

(3) How can I adjust the thickness of the gravy?

If the gravy is too thin, simmer uncovered for a few more minutes. If it’s too thick, add a splash of water.

(4) What is roasted coriander powder and why is it important?

Roasted coriander powder is made from coriander seeds that have been dry-roasted before being ground. It has a much deeper, more complex flavour than regular coriander powder.

(5) Can this curry be made in an Instant Pot or slow cooker?

Yes! For an Instant Pot, sauté the onions and spices as directed, then add the remaining ingredients and cook on high pressure for 10-12 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours.

(6) How do I know when the chicken is fully cooked?

The chicken is fully cooked when it’s no longer pink inside and the juices run clear when pierced with a fork.

Enjoy! I hope this recipe becomes a new favourite in your kitchen. Let me know how it turns out in the comments below!