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.
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.