Introduction
There’s something undeniably comforting about a bowl of perfectly spiced chicken curry. Whether you savour it at your favourite local restaurant or crave a homemade version, chicken curry is one of the comfort foods. If you’ve ever longed to recreate that familiar, soul-satisfying taste in your kitchen, this recipe is your go-to. Let’s make the irresistible restaurant-quality chicken curry recipe at home!
Restaurant-Style Chicken Curry Recipe
Ingredients:
- 1 kg Chicken (cut into pieces, preferably bone-in for more flavour)
- 2 tbsp Sunrise Chicken Curry Masala
- Finely chopped 2 Onions
- 2 pureed Tomatoes
- 1 tbsp Ginger-Garlic Paste
- 1/2 cup Yogurt
- 2-3 Green Chilies
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Cumin Seeds
- 2 Bay Leaves
- 2-3 Cloves
- 1-2 Cinnamon Sticks
- Salt to taste
- 2 tbsp Fresh Coriander Leaves (for garnish)
- 2-3 tbsp Oil or Ghee
The Cooking Process:
- Prepare the Ingredients: Wash the chicken thoroughly and set it aside. Chop the onion, tomatoes, green chilies, and fresh coriander. If you’re using yogurt, whisk it lightly to avoid curdling.
- Marinate the chicken: In a bowl, mix 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp Sunrise masala, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt. Coat the chicken pieces in this mixture and let it marinate for at least 30 minutes (or up to 4 hours) in the fridge before cooking.
- Tempering Spices: Heat oil or ghee in a large pan on medium heat. Once hot, add cumin seeds, cloves, bay leaves, and cinnamon sticks. Let them sizzle for about 30 seconds until they release their aromatic flavours.
- Sautéing Veggies: Add the finely chopped onion to the pan and sauté until golden brown. Once the onions are caramelized, add the ginger-garlic paste and sauté for another minute. Then, add the tomato puree and cook until the oil separates from the mixture.
- Spices and Chicken: Now, it’s time to add the Sunrise chicken masala, turmeric powder, red chili powder, and coriander powder. Mix everything, let the spices cook for 2-3 minutes to infuse their flavours into the tomato-onion base. Add the chicken pieces and sauté them for about 5-7 minutes until they are well-coated with the chicken masala.
- Simmering the Curry: Add about 1 to 1.5 cups of water (or more for a thinner curry) and salt to taste. Cover the pan and simmer for 20-25 minutes. Let the chicken cook thoroughly and absorb the spices. For a creamier curry, add pre whisked yogurt at this point until it is blended well into the sauce.
- Garnish: Once the chicken is tender and the sauce has thickened, check for seasoning and adjust as needed. Sprinkle fresh chopped coriander leaves for extra flavour.
Tips for making Perfect Chicken Curry
- Quality Chicken: Use bone-in chicken pieces for a more flavourful curry. The bones release additional richness to the sauce.
- Balance the Heat: Adjust the level of heat in your curry by adding more or less chili powder, depending on your preference.
- Resting Time: Let the curry rest for a few minutes after cooking. The flavours will continue to develop and meld together, making each bite even more satisfying.
Conclusion
Making a restaurant-style chicken curry at home might seem intimidating, but with the right ingredients and technique, it’s easier than you think. Want to recreate that restaurant-style chicken curry at home? Try Sunrise Chicken Curry Masala for a rich, flavourful dish that will impress everyone. With the perfect blend of spices, your curry will taste just like it’s made by the experts.
FAQS
- What should I do if the curry becomes too thick?
If your curry becomes too thick, you can add a bit more water or chicken broth to reach your desired consistency. Stir well and let it simmer for a few minutes. - Can I make the curry in advance?
Yes, chicken curry often tastes better the next day as the flavors have time to develop. You can make it in advance, store it in the fridge, and reheat it when ready to serve. - Can I use this recipe for lamb, beef, or vegetarian dishes?
Absolutely! This recipe can be adapted for lamb, beef, or even vegetables. Adjust the cooking time as needed; for example, lamb may require a longer cooking time, while vegetables will cook faster.
