Restaurant-Style Chicken Curry (Rich & Velvety)

 

Ingredients

• 800 g chicken (thighs/drumsticks or boneless thigh)

• 2 onions, 2 tomatoes, 4 garlic cloves, 1.5 tbsp ginger

• 2 tbsp oil, 1 tbsp butter/ghee, 2–3 tbsp cream (optional)

• 1 tsp cumin seeds, 1 tsp turmeric, 1.5 tsp each coriander & cumin powder

• 1–2 tsp Kashmiri chilli powder/paprika, 1 tsp garam masala

• Salt, 1–2 green chillies (optional), fresh coriander

Method

Gravy Base

Cook onions in 1 tbsp oil until soft and golden. Add garlic, ginger, and tomatoes; cook 6–8 min until tomatoes break down. Cool slightly and blend to a smooth puree.

Marinate (Optional)

Mix chicken with ½ tsp turmeric, salt, and a little garlic-ginger paste. Rest 30 min–overnight.

Cook the Curry

Heat 1 tbsp oil, crackle cumin seeds, then return puree to pan. Cook 4–5 min until thick and oil separates. Add ground spices (turmeric, coriander, cumin, chilli). Stir well. Add chicken, coat in masala, sear 5 min.

Simmer

Add 1–1½ cups water/stock. Cover and cook until done: bone-in 20–25 min, boneless 15–18 min.

Finish

In last 5 min, stir in butter/ghee and cream. Add garam masala and chillies. Simmer uncovered until oil rises on top.

Garnish & Serve

Top with fresh coriander. Optionally drizzle cream or melted butter.

Chef’s Notes

Kashmiri chilli adds colour without strong heat.

Rest curry 5–10 min before serving for deeper flavour.

Serve in pre-warmed bowls for a true restaurant finish.