Restaurant-Style Chicken Curry Recipe – Tomato & Capsicum Delight

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Curry Recipe – Tomato & Capsicum Delight

Hey everyone! If you’re anything like me, you love a good chicken curry. But sometimes, recreating that restaurant magic at home feels… impossible, right? Well, not anymore! I’m so excited to share my go-to recipe for a truly delicious, restaurant-style Chicken Curry with a vibrant tomato and capsicum base. It’s a family favourite, and I know it’ll become one of yours too.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s packed with flavour, beautifully balanced, and surprisingly easy to make. The combination of tender chicken, sweet capsicum, tangy tomatoes, and a warming blend of spices is simply irresistible. Plus, it’s perfect for a weeknight dinner or a special occasion. Trust me, once you try this, you’ll ditch the takeaway menus!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1/2 kg chicken, cut into bite-sized pieces
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 capsicums (bell peppers), chopped
• 1.5 tbsp tomato sauce
• 1 tsp garam masala powder
• Fresh coriander leaves, chopped (for garnish)
• 1 tbsp curd (yogurt)
• 0.5 tsp cumin powder
• 1.5 tsp coriander powder
• 0.5 tsp red chili powder
• 0.5 tsp pepper powder
• A pinch of turmeric powder
• 1.25 tsp ginger-garlic paste
• 1 tsp soya sauce
• 1 tsp lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this curry special.

• Garam Masala: This is the spice blend that gives Indian curries their signature warmth and complexity. Don’t skip it! You can find it at most supermarkets or Indian grocery stores.
• Spice Balance: I’ve aimed for a lovely balance of flavours here. Feel free to adjust the red chili powder to your liking (more on that later!).
• Yogurt Power: The yogurt isn’t just there for flavour. It tenderizes the chicken beautifully, making it incredibly succulent. Don’t worry, you won’t taste the yogurt directly – it just works its magic!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with yogurt, cumin powder, coriander powder, red chili powder, pepper powder, turmeric, lemon juice, soy sauce, ginger-garlic paste, and salt. Give it a good mix, then cover and refrigerate for at least 2-3 hours. The longer, the better!
2. Now, heat a little oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden.
3. Add the chopped capsicum and tomatoes to the pan. Cook for about 3 minutes, until they soften slightly. Then, set this mixture aside – we’ll add it back later.
4. In the same pan, crank up the heat to high. Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until it’s lightly browned.
5. Reduce the heat to medium. Cook the chicken uncovered for another 10 minutes, stirring now and then. Add about ½ cup of water and simmer until the chicken is cooked through and tender.
6. Time for the finishing touches! Stir in the garam masala and tomato sauce. Add the sautéed vegetables back into the pan. Cook on high heat for about 4 minutes, stirring constantly, until everything is well combined and heated through.
7. Finally, garnish with fresh coriander leaves and serve hot with naan or rice. Enjoy!

Expert Tips

• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure even cooking.
• A splash of water helps create steam, which keeps the chicken moist and tender.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute (like seitan or tofu) and use plant-based yogurt.
• Gluten-Free Adaptation: Just make sure your soy sauce is gluten-free! Tamari is a great option.
• Spice Level Adjustment: If you like it hot, add more red chili powder. If you prefer a milder curry, reduce the amount or even omit it altogether. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is great as is for general celebrations. For Diwali, you could add a handful of cashew nuts for extra richness.

Serving Suggestions

This Chicken Curry is amazing with:

• Naan bread (obviously!)
• Steaming hot basmati rice
• Raita (yogurt dip) to cool things down
• A side of fresh salad

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to 2 months.

FAQs

Q: What type of chicken cut is best for this curry?

A: I usually use boneless, skinless chicken thighs because they stay really tender during cooking. But chicken breast works too, just be careful not to overcook it!

Q: Can I make this curry ahead of time?

A: Absolutely! You can make the entire curry a day or two in advance. The flavours will develop even more. Just reheat gently before serving.

Q: What is the best way to adjust the spice level?

A: Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

Q: Can I use fresh tomatoes instead of tomato sauce?

A: Yes, you can! Use about 3-4 ripe tomatoes, pureed until smooth.

Q: What is garam masala and where can I find it?

A: Garam masala is a blend of warming spices like cinnamon, cardamom, and cloves. You can find it in the spice aisle of most supermarkets or at Indian grocery stores.