Introduction

There’s something truly comforting about a bowl of creamy chicken curry — rich, flavorful, and soul-satisfying. This restaurant-style version brings that same luxurious taste to your home kitchen, using simple ingredients and a few smart techniques. Whether it’s a family dinner or a special weekend meal, this curry is sure to impress.

PREP TIME	COOK TIME
10 MIN	30 MIN

Ingredients:

500g chicken (boneless or bone-in)

2 medium onions, finely chopped

2 ripe tomatoes, pureed

½ cup fresh cream (or heavy cream)

2 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1½ tsp garam masala

Salt to taste

2 tbsp oil or ghee

Fresh coriander leaves for garnish

Equipments:

Deep non-stick pan or heavy-bottomed kadhai

Chopping board

Sharp knife

Spatula or wooden spoon

Blender or mixie

Measuring spoons & cups

Serving bowl

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Step-by-Step Guide

Step 1: Sauté the Onions Until Golden

Start by heating 2 tablespoons of oil or ghee in a large pan over medium heat. Once the oil is hot, add the finely chopped onions. Sauté them slowly — this part requires patience. Stir frequently and cook until the onions turn a deep golden-brown color. This step is crucial because it builds the deep, rich base flavor of your curry.

🔥 Pro Tip: Don’t rush this step. Undercooked onions will leave the curry tasting raw, and overcooked ones can turn bitter. It usually takes 8–10 minutes.

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Step 2: Add the Ginger-Garlic Paste

Once your onions are golden and aromatic, it’s time to add 2 tablespoons of ginger-garlic paste. Stir it in well and cook for about 1–2 minutes until the raw smell fades completely.

You’ll notice the aroma shifting — this step brings in a deep, earthy base to the curry.

🔥 Pro Tip: If the paste starts sticking to the bottom, add a splash of water instead of more oil. This keeps the curry light and prevents burning.

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Step 3: Add Tomato Puree and Spices

Now pour in the puree of 2 ripe tomatoes and stir it into the cooked onion and ginger-garlic mixture.

Once mixed, add the following spices:

• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• Salt as needed

Mix everything thoroughly and let this masala cook on medium heat for 5–7 minutes. You’ll know it’s ready when the oil begins to separate from the mixture — this is a sign your spices and tomatoes have cooked down perfectly.

🔥 Pro Tip: This step defines the flavor of your curry. Be patient and let the masala “bhunao” (sauté) well — it’s what makes restaurant-style curry taste so rich and deep.

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Step 4: Add the Chicken and Cook It Gently

Add 500g of chicken (you can use boneless or bone-in depending on preference) directly into the pan with your cooked masala.

Stir the chicken well so that it gets fully coated in that rich, spiced tomato base.

Cover the pan with a lid and let the chicken cook on medium heat for 15–20 minutes. Stir occasionally to prevent sticking and ensure even cooking.

🧠 What’s happening here?
The chicken will release its juices and slowly absorb all the deep, spicy flavors from the masala.

🔥 Pro Tip: If the mixture feels too dry while the chicken cooks, add 2–3 tablespoons of water — not too much, or you’ll lose thickness.

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Step 5: Add Fresh Cream and Simmer

Once the chicken is tender and fully cooked, reduce the heat to low. Now gently pour in ½ cup of fresh cream and stir it through the curry.

You’ll see the curry turn a beautiful golden-orange color and develop a rich, silky texture.

Let it simmer uncovered for another 5 minutes, so the cream blends smoothly and the curry thickens just slightly.

🔥 Pro Tip: Don’t boil the curry after adding cream — it can split. Always stir gently and keep the heat low at this stage for a perfect velvety finish.

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Step 6: Final Touches and Garnish

To finish the curry, sprinkle in 1½ teaspoons of garam masala and stir it gently into the creamy sauce. This late addition of garam masala boosts aroma and gives your curry that signature restaurant-style depth.

Finally, turn off the heat and garnish with a handful of fresh coriander leaves. It not only adds color but also brings a bright, herby freshness to balance the richness.

🔥 Optional: Want that pro kitchen aroma?
Crush a pinch of kasuri methi (dried fenugreek leaves) between your palms and mix it in right before serving.

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Chef’s Notes & Cooking Tips

• For extra flavor, marinate the chicken in yogurt, ginger-garlic paste, and spices for 30 minutes before cooking.
• If the curry feels too thick, you can thin it out with a few tablespoons of warm water or chicken stock.
• Want a deeper color? Add a pinch of kitchen king masala or a touch of kashmiri chili powder.
• Fresh cream adds richness, but you can also use coconut milk for a lighter variation.
• Always cook your tomatoes well until oil separates — this step brings out the real depth of flavor.
• Garnish with a dash of kasuri methi (dried fenugreek) at the end for that authentic restaurant aroma.

Serving Suggestions

• 🍽️ With Indian Breads:
  Serve hot with butter naan, garlic naan, or homemade chapatis for a truly satisfying meal.
  
• 🍚 With Rice:
  Pair it with steamed basmati rice, jeera rice, or even a simple peas pulao to soak up the creamy gravy.
  
• 🥗 On the Side:
  Add a simple cucumber raita, onion salad, or lemon wedges to balance the richness.
  
• 🧊 To Drink:
  A glass of chilled sweet lassi or masala buttermilk is the perfect traditional pairing.
  

💡 Hosting guests? Serve with a side of tandoori starters and finish the meal with gulab jamun or kheer!

Nutrition Information (Estimated):

🔴 High | 🟡 Medium | 🟢 Low