Restaurant Style Chicken Curry (2nd recipe)

Restaurant Style Chicken Curry – A very delicious creamy gravy. Best with rotis / parathas / pulao / ghee rice ..

Serves: 3 - 4

Ingredients

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.

Other ingredients

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)

Method

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 …