Restaurant-style Chicken Curry | How to make Chicken Curry | Non veg Recipes | Cooking Addiction Goa

Restaurant-style Chicken Curry is a delicious chicken Preparation cooked in onion, tomato & cashewnuts based sauce, flavored with ginger – garlic paste & aromatic indian spices served with roti or Naan.
Recipe link: https://youtu.be/X4HxcUcOjeE

INGREDIENTS & QUANTITY
Chicken Pieces – 1 Kg
Salt – 1 +1/2 Tsp

For Gravy
Whole Cashewnuts – 15 Nos
Whole Dried Red chilies (kashmiri or Byadagi) – 05 Nos
Tomatoes (diced) – 3 Nos
Onions (Chopped) – 3 Nos
Ginger – Garlic Paste – 3 tsp
Red Chilli Powder – 1 Tsp
Coriander Powder – 2 Tsp
Turmeric Powder – 1/2 Tsp
Garam Masala Powder – 1 Tsp
Kasuri Methi (Dried fenugreek leaves) – 1tsp
Vegetable oil – 5 tbsp
Water – as required

Method,
1) Clean the chicken thoroughly and apply salt, set aside for 45 mins.
2) Heat oil in a pan, Add whole cashewnuts and roast for a minute, than add whole dried red chilies and continue for more 2 -3 mins. Remove it in a bowl. Now in the same pan add diced tomatoes and fry for 5 mins. Remove in the same bowl and allow to cool.
3) Once cooled Add this mixture in a grinder or blender along with required water to make a smooth paste.
4) Next Heat oil in vessel, add chopped onions and saute for 7 – 8 mins , than add ginger-garlic paste and continue for more 5 mins.
5) Add Red Chilli Powder, Coriander powder, Turmeric powder fry for 2 mins on low heat. Add a cup of water and mix well. bring the masala to a boil, cook for 3 mins.
6) Add all the chicken pieces, mix well till the chicken pieces are nicely coated with masala. Cover the lid and cook for 5 mins.
7) Take off the lid and add in the ground paste along with residual water, mix well, allow to cook for 2 mins than add garam masala, kasuri methi (dried fenugreek leaves) mix it. Cover the lid and cook for 10-15 minutes.
8)Finally check for salt and add enough salt depending upon your preference.

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