Restaurant style spicy chicken curry

Preparation time
20 mins
Cooking time
30 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch
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2 Tbsp
Thick coconut milk
1/4 Tsp
Garam Masala Powder
1 Tsp
Red chilly powder
2 medium
Tomato
2 medium
Onion
1 Tsp
Garlic paste
1 Tsp
Sesame seeds
1 Tsp
Coriander seeds
1 medium
Star anise
1/2 Tsp
Black peppercorns
3 pack
Cloves
2 large
Green Cardamom
1 medium
Bay leaf
1 Tsp
Cumin seeds
3 Tbsp
Oil
1 Tbsp
Lemon Juice
1/4 Tsp
Turmeric powder
1 Tbsp
Red chilly powder
3 Tbsp
Ginger Garlic paste
500 grams
Chicken
Restaurant style spicy chicken curry

Chicken Curry is the most common dish in India. Easy and convenient to make.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Marination: Wash chicken pieces well. Make a marinade of ginger garlic paste, red chilly pwd, garam masala pwd (optional), turmeric pwd, salt to taste & lemon juice. Marinate for about 30 minutes to 1 hour
  2. Masala: In a non-stick pan, heat up oil. Add all spices (cumin seeds, bay leaf, green cardamom, cloves, black peppercorns, star anise, coriander seeds, sesame seeds, garlic paste) and saute for a minute.
  3. Sauté till spices start to change its color. Add sliced onion and cook for another 5 mins. Add tomatoes and cook till they become tender.
  4. Turn off heat and let it cool. Add this fried masala to a blender and grind to smooth paste. If required add little water while grinding. Keep aside.
  5. To Prepare Gravy: Heat oil. Add the marinated chicken and fry for about 5 mins.
  6. Add red chilly powder, garam masala powder, salt to taste, mix well and cook for 5 mins.
  7. Add red chilly powder, garam masala powder, salt to taste, mix well and cook for 5 mins.
  8. Add the ground masala. Add thick coconut milk. Mix well.
  9. Add water to desired consistency, cover and cook for 10 to 15 mins.
  10. Keep stirring every 2 mins to avoid curry sticking to the bottom of the vessel.
  11. Once chicken is tender, switch off the stove.
  12. The curry is ready... Garnish with coriander leaves and serve hot with biryani/chappati/ghee rice

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