Restaurant-Style Chicken Curry Recipe – Tamarind & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Tamarind & Spice Blend

Hey everyone! If you’ve ever craved that deeply flavorful, restaurant-style chicken curry – the kind that makes you close your eyes and savor every bite – 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 it’s a family favorite. This recipe isn’t just about following steps; it’s about building layers of flavor. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry is special. It’s a beautiful blend of South Indian spices, a tangy kick from tamarind, and a richness that only comes from slow simmering. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s perfect for a weekend dinner or a special occasion. You’ll love how the flavors develop and deepen as it cooks.

Ingredients

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

• 1 kg chicken
• 1 tsp ginger garlic paste
• ½ tsp chilli powder
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• Salt to taste
• Oil as required
• 2 sprigs curry leaves
• 3 tbsp ginger garlic paste
• 3 large onions
• 2 large tomatoes
• ½ tsp coriander powder
• ¼ tsp cardamom powder
• ¼ tsp clove powder
• ¼ tsp cinnamon powder
• 1 lime-sized tamarind
• 1 tsp black pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavor. But boneless, skinless thighs work great too if you’re short on time.
• Kashmiri Chilli Powder: This is key for that beautiful red color and mild heat. Don’t skip it!
• Tamarind: Fresh tamarind gives the most authentic flavor. But if you can’t find it, see the FAQ section for a paste substitution.
• Curry Leaves: These little guys pack a huge punch of flavor. If you can find fresh ones, definitely use them!
• Spices: Using fresh, good-quality spices makes all the difference. If your spices have been sitting in the cupboard for ages, it’s time for an upgrade.

Chicken Selection & Cuts

For this curry, I usually go for chicken thighs. They stay incredibly tender during the longer cooking time. You can use a mix of cuts, like drumsticks and breast pieces, but thighs are my go-to. About 1 kg (2.2 lbs) is perfect for a family of six.

Spice Blend Breakdown: Kashmiri Chilli & More

The spice blend is where this curry really shines. Kashmiri chilli powder gives a vibrant color without overpowering heat. Coriander, cardamom, clove, and cinnamon create a warm, aromatic base. Don’t be intimidated by the number of spices – they all work together beautifully!

The Role of Tamarind: A South Indian Touch

Tamarind is the secret ingredient that sets this curry apart. It adds a lovely tanginess that balances the richness of the spices. It’s a staple in South Indian cuisine, and once you start using it, you’ll wonder how you ever cooked without it.

Oil Choice for Authentic Flavor

Traditionally, this curry is made with coconut oil. It adds a subtle sweetness and authentic South Indian flavor. However, vegetable oil or sunflower oil work just fine if you don’t have coconut oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the chicken: In a bowl, combine the chicken with 1 tsp ginger garlic paste, ½ tsp chilli powder, ½ tsp turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes. Longer is better!
2. Brown the chicken: Heat oil in a large pan or Dutch oven over medium-high heat. Fry the marinated chicken until lightly browned on all sides – we’re not cooking it through yet, just getting some color. Remove the chicken and set aside.
3. Sauté the aromatics: In the same pan, add a little more oil if needed. Add 2 sprigs of curry leaves and 3 tbsp ginger garlic paste and sauté for about a minute until fragrant.
4. Build the base: Add 3 large onions and cook until golden brown. Then, add 2 large tomatoes and cook until softened and the oil starts to separate from the mixture.
5. Spice it up: Stir in ½ tsp coriander powder, ¼ tsp cardamom powder, ¼ tsp clove powder, and ¼ tsp cinnamon powder. Cook for another minute, stirring constantly, to toast the spices.
6. Combine and simmer: Add the fried chicken back to the pan. Crumble in the lime-sized tamarind and add about ½ cup of water. Adjust the salt to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Finish and serve: Sprinkle with 1 tsp black pepper and garnish with fresh curry leaves. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Curry Consistency: If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Balancing Spice Levels: Adjust the amount of chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• Marination Time & Tenderness: Don’t rush the marination! The longer the chicken marinates, the more tender and flavorful it will be.

Variations

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

• Vegan Chicken Curry Adaptation: Substitute the chicken with 500g of cubed firm tofu or chickpeas.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: For a milder curry, reduce the chilli powder to ¼ tsp. For a hotter curry, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for Onam Sadhya or Diwali feasts.

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot basmati rice
• Fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip)

Storage Instructions

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

Chicken thighs are my favorite because they stay tender. But you can use any cut you like!

Can I use tamarind paste instead of a lime-sized tamarind? What’s the conversion?

Yes, you can! Use about 2 tablespoons of tamarind paste. Mix it with ½ cup of warm water and strain it before adding it to the curry.

How can I make the curry richer and creamier?

Add a splash of coconut milk or heavy cream towards the end of cooking.

What side dishes complement this chicken curry perfectly?

Basmati rice, naan bread, and raita are classic pairings.

Can this curry be made ahead of time? How does it affect the flavor?

Absolutely! Making it a day ahead allows the flavors to meld together beautifully. It actually tastes even better the next day.