Restaurant Style Chicken Masala – Chicken Gravy Recipe

This Restaurant style chicken masala is a sure winner whether served with Roti or rice! It’s just amazing to have hot chicken masala and a bowl of plain steamed rice.

Indian preparations or curries are highly flavorful with spices, and these spices provide plenty of flavor to the curry, you can adjust the quantity of each spice to your taste. It is really simple to make restaurant-style chicken gravy at home.

I prefer to cook it in a nonstick pan because it saves time and effort, and secondly, nothing actually stick to the bottom of the pan, so you don’t have to worry about your chicken curry or another preparation burning unless you leave it in the pan for hours and forget about it.

What Ingredients are Needed to make this South Indian Style Chicken Curry?

You can find many of these ingredients at our Sadhyafoodie amazon store. If you like to see the name of these spices in different languages check our list, Indian Spices names in Malayalam, English, Hindi and Tamil with pictures.

• Chicken bone-in, cut into medium pieces
• Ginger garlic paste, you can find the recipe here
• Curd
• salt
• Turmeric powder
• Cashews (soaked for 30 minutes)
• Tomatoes (chopped): Get tomatoes that are bright red in color.
• Red onion (finely chopped)
• Coriander leaves
• Oil
• chili powder: The type of red chili powder you use depends on the type of spicy meal you eat at home. Kashmiri chili powder is mild and also gives a vibrant color to the chicken curry.
• Coriander powder
• Cumin powder
• Garam masala powder, Garam masala powder is a powder or masala that is prepared by grinding a variety of whole spices and mildly roasting them before powdering them. It is the same garam masala powder that is commonly used in all Indian recipes across India. It is also available in most grocery stores.

How To Make Restaurant Style Chicken Curry At Home

Restaurent Style Chicken Curry – Chicken Masala

Restaurant Style Chicken Gravy can be made in a variety of ways, and each region has its own unique recipe. In this chicken curry recipe, the gravy is thickened using cashew nuts.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 8

Equipment

• non-stick pan

Ingredients

  

Soak Cashew Nuts & Grind

• 20 Cashews (soaked for 30 minutes)
• 3 tomatoes (chopped)
• 2 tbsp coriander leaves

Marination

• 750 grams chicken bone-in, cut into medium pieces
• 1 /2 tbsp ginger garlic paste
• 4 tbsp curd
• 1 tsp salt
• 1/4 tsp turmeric powder

For Sauteing

• 3 medium red onion (finely chopped)
• 1/2 tablespoon ginger garlic paste
• 1/2 teaspoon turmeric powder
• 1/4 cup coriander leaves
• 4 tbsp oil
• 1 1/2 teaspoons chilli powder
• 2 1/4 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1 1/4 teaspoons garam masala powder
• 1/2 teaspoons salt

Instructions

 

Preparation

• Soak about 20 cashews in water
• Wash and clean the chicken pieces and keep it to drain.
• chop the onions in to small

Grind Tomatoes & Soaked Cashews

Sauteeing

• First heat oil in a nonstick pan or Kadai.
• Add the chopped onions and fry on medium heat for 5-6 mins till the onion is soft/translucent
• Now add the ginger-garlic paste and saute until the onion is golden brown.
• Add the ground tomato cashew paste, and add salt. mix well and fry for 5-6 mins on medium heat till oil separates. #Note-1
• Add 1 1/2 tsp chili powder, 2 1/4 tsp coriander powder, 1/2 tsp cumin powder. Fry it on low heat for 2-3 mins after adding a splash of water. #Note-2
• Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
• Now add 1 cup of hot water. Cover and cook on low heat for around 20 mins till the chicken pieces are tender. #Note-3
• Remove the lid and add 1 1/4 tsp Garam Masala Powder, mix and simmer for around 2 minutes.
• Garnish with coriander leaves and serve with rice or chapati.

Notes

Note-1: After we add tomatoes we’ll add a little salt.  It helps the tomatoes to release moisture and cook faster. Tomatoes are cooked well when all of the moisture has evaporated and oil separates. You will see little droplets of oil on the edges. 

Note-2: Since there was so little oil in the onion mix, there’s a chance it’ll burn when you add all of the dry spices, so add a little water and mix it all together. 

Note-3: chicken curry doesn’t take long to cook; it’ll take around 15-20 minutes. So, You can cover and cook it on medium heat for 20 minutes, and chicken curry will be done at the end.

Add water only if necessary, and whatever water you add to the curry must be hot because if you add cold water here, the temperature of the gravy will drop and the chicken will become tough, so it’s better to add hot water.

Keyword chicken curry

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