Oct 5, 2010

Restaurant style Chicken Curry

Serves: 5 - 6

You will need

1 kg chicken,cut into medium size pieces
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon red chilli powder

For Onion paste:

1 tablespoon cooking oil
4 onions, finely sliced
2 1/2 teaspoon Kashmiri red chilli powder ( 2 1/2 to 3 teaspoon )

Dilute Kashmiri red chilli powder in 2 tablespoon ( 30 ml ) water.

Other ingredients:

1 tablespoon cooking oil
2 tablespoon ( 30 g ) ginger - garlic paste ( homemade )
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
2 spring curry leaves
1 tablespoon cashew nut paste
75 ml tomato puree
100 ml ( 1 cup ) water
3/4 teaspoon salt ( or to taste )
2 teaspoon chopped coriander leaves


Wash and clean chicken pieces. Drain out water and marinate with salt, turmeric powder and red chilli powder. Keep aside for half an hour.

Dilute turmeric powder and coriander powder in 2 tablespoon water.

For Onion paste:

Heat 1 tablespoon oil in a wide pan / kadai. Add finely sliced onions and fry till golden color on a medium heat. Add diluted Kashmiri red chilli powder and saute on a low heat for 5 - 8 minutes or till the raw smell goes and onions are well mixed with chilli powder. Allow to cool for 10 minutes and make a smooth paste in a mixer. Do not add water.

Final preparation:

In a wide pan or kadai, heat 1 tablespoon oil. Add ginger - garlic paste. Saute on a low heat for 5 minutes.

Add diluted turmeric powder and coriander powder. Mix it well and stir for 4 - 5 minutes.

Add marinated chicken pieces and curry leaves. Stir well for 5 - 8 minutes.

Add fried onion paste, cashew nut paste, tomato puree, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 - 40 minutes or till done and gravy thickens. stir occasionally.

Sprinkle chopped coriander leaves and serve with any Indian bread or rice / pulao.


Dan said...

This recipe looks really, really yummy.

It's funny that you called this "restaurant style."

I haven't seen a similar recipe since I worked at an Indian restaurant!

The owner had large pots of something similar to that onion paste that he used as a base for a few different dishes. I think his involved some tomato paste and large amouns of paprika in addition to the onions.

computer said...

good post

women-wisdom.com said...

Waw, so delicious curry. Its tempting.

Hamsamalini Chandrasekaran,