Restaurant Style Chicken Curry – A very delicious creamy gravy. Best with rotis / parathas / pulao / ghee rice ..
Serves: 3 - 4
For the chicken:
650 g chicken (net weight after cleaning), cut into medium pieces
½ teaspoon salt
½ teaspoon turmeric powder
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.
1 tablespoon oil
1 teaspoon jeera (cumin seeds)
1 onion, thinly sliced (separate each layer)
2 tablespoon ginger - garlic paste
3/4 teaspoon red chilli powder
1 ¼ teaspoon coriander powder
1/2 level teaspoon turmeric powder
2 tablespoon tomato puree
12 cashew nuts (soak in ¼ cup / 50 ml water / 3 tablespoon water for one hour and make a smooth paste in a small mixer bowl with soaked water) Cashew nut is the main ingredient which makes the gravy creamy and thick (like restaurant style)
1 cup / 200ml water (Please measure in Indian standard measuring cup of 200 ml / 8 oz)
3/4 teaspoon salt (or to taste)
½ teaspoon fennel powder (saunf powder)
1 teaspoon chopped coriander leaves (optional)
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a karahi / pan on medium heat. Add jeera and fry until crisp and fragrant.
Add thinly sliced onion and fry until golden color and crisp on a medium heat.
Add garlic and ginger paste. Fry on a low heat for 2 – 3 minutes until the raw smell goes.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell disappears and water dries up.
Add marinated chicken pieces, tomato puree, cashew nut paste, salt to taste, fennel powder and 1 cup water. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 – 35 minutes until done / chicken well cooked / gravy thickens.
Now the gravy is thick and creamy in consistency. Sprinkle chopped coriander leaves (optional). Serve with Indian breads / pulao / ghee rice / jeera rice …