Chicken Curry Recipe Restaurant Style

Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Total Time: 35 minutes  |  Serves: 4

Make rich, authentic Indian chicken curry at home using Anagh Chicken Masala. This recipe delivers thick gravy, perfectly cooked chicken, and restaurant-style flavor — ready in just 35 minutes.

Ingredients

• 500g chicken (bone-in — better flavor)
• 2 medium onions (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tbsp ginger garlic paste
• 2 tbsp Anagh Chicken Masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 1 cup water
• Fresh coriander for garnish

Step-by-Step Chicken Curry Recipe

1. Fry Onions: Heat 2 tbsp oil in a heavy kadhai. Add chopped onions. Fry on medium heat for 8 to 10 minutes until deep golden brown. This step builds the entire flavor base — do not rush.
2. Ginger Garlic: Add ginger garlic paste. Cook for 1 to 2 minutes until raw smell is gone.
3. Tomato Base: Add tomato puree. Cook on medium heat, stirring occasionally, until oil separates from the sides — about 5 to 7 minutes.
4. Add Spices: Lower the flame. Add turmeric, red chili powder, salt, and Anagh Chicken Masala. Stir well and cook for 2 minutes. The masala should coat the base evenly.
5. Cook Chicken: Add chicken pieces. Increase to medium-high heat. Cook for 5 to 7 minutes, turning pieces to seal them in the masala.
6. Simmer: Add 1 cup water. Mix well. Cover with a lid and cook on low flame for 20 minutes until chicken is fully done and gravy reaches desired consistency.
7. Garnish and Serve: Top with fresh coriander. Serve hot with roti, naan, or rice.

Pro Tips for Restaurant-Style Chicken Curry

• Deep golden onions are the secret — pale onions give weak flavor
• Oil separating from tomatoes means masala is fully cooked — never skip this sign
• Bone-in chicken releases natural gelatin into gravy — do not use boneless
• Low flame after adding water prevents tough chicken
• Anagh Chicken Masala is added after tomatoes, not before — spices bloom in fat, not water

Why Anagh Chicken Masala Works Better

• Stone-ground in small batches — essential oils intact
• No preservatives, no artificial color
• Balanced heat — not just chili, actual depth of flavor
• Works for both dry and gravy chicken dishes

Love chicken recipes? Also try our Restaurant Style Chicken Biryani Recipe and Butter Chicken Recipe using Anagh Masale products.