Go Back
+ servings
How to make restaurant style simple, best & easy chicken curry recipe for dinner #chickenmasala
Print Recipe
5 from 2 votes

Easy Restaurant Style Chicken Curry | How To Make Chicken Curry | Murgh Curry

This easy restaurant-style chicken curry is simple, spicy, and delicious with soft, tender, and juicy chicken pieces. This is one of the easiest Indian-style chicken dishes that even a bachelor or beginner (novice) can cook.
This chicken curry can be served with steamed rice, paratha, parotta, naanroti, chapati, phulka, etc.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Indian, north indian, South Indian
Servings: 4
Calories: 218kcal
Author: Kushi

Ingredients

Chicken Marination (Optional)

  • 250 grams  Chicken thighs
  • Juice of 1 lemon
  • ½ teaspoon  Red chile powder
  • Turmeric , a pinch
  • Salt , a pinch

Prepare The Masala (Check for an easy substitute in tips)

  • 4 to 5 Dry Red chilies
  • ¼ cup Cashews , broken
  • 3 medium Tomatoes
  • 3  Green chilies (adjust to taste)

OTHER INGREDIENTS

  • 2 tablespoon Oil
  • 1 medium Onion , finely chopped
  • 2 tablespoon  Ginger-garlic paste
  • 1 teaspoon Garam masala powder or Curry powder
  • ½ teaspoon Salt
  • 1 to 2 teaspoon Kasuri methi or dried fenugreek leaves, optional
  • 1 tablespoon Cilantro or coriander leaves, finely chopped, optional

Instructions

Chicken Marination

  • In a bowl, add chicken thigh pieces, juice of a lemon, red chilie powder, turmeric, and salt, and mix well. Let it marinate for 30 mins in the refrigerator. Marination is optional.
    250 grams  Chicken thighs, Juice of 1 lemon, ½ teaspoon  Red chile powder, Turmeric, Salt, ½ teaspoon Salt

Prepare Masala for Curry

  • In a pan on medium heat, add dry red chilies and cashews and dry roast for about 4 to 5 minutes or just until fragrant.
    4 to 5 Dry Red chilies, ¼ cup Cashews
  • Transfer this to a blender along with chopped tomatoes, green chilies, and ¼ cup of water and blend it to a smooth paste.
    3 medium Tomatoes, 3  Green chilies

Making of Indian Chicken Curry Or Murgh Curry

  • In a pan on medium heat, add oil. Once the oil is hot, add onions and saute until golden on medium flame.
    2 tablespoon Oil, 1 medium Onion
  • Around halfway through the sauteing process (i.e., about 4 to 5 minutes), add ginger-garlic paste and continue sauteing for about another 3 to 4 minutes. Check the video for a better understanding.
    2 tablespoon  Ginger-garlic paste
  • Add chicken pieces and saute for about 4 minutes on medium flame. The chicken will firm up and start developing color.
    250 grams  Chicken thighs
  • At this point, add the ground masala paste and mix. Add garam masala powder, salt, ¼ cup water, mix, cover with a lid, and simmer on low flame for 10 minutes.
    1 teaspoon Garam masala powder
  • Garnish it with finely chopped cilantro (coriander leaves) and Kasuri methi. This step is optional.
    1 tablespoon Cilantro, 1 to 2 teaspoon Kasuri methi
  • Serve this curry as a side with steamed rice, kori rotti, or any flat breads of your choice. If you need some flatbreads options, check these out: naanroti, chapati, phulka, etc.

Notes

TIPS FOR BACHELORS AND BEGINNERS
  • If you do not have a mixer or grinder at home, you can finely chop tomatoes, add them along with ginger-garlic paste, and cook until they turn soft and mushy. You can also use canned tomatoes. I sometimes cheat by substituting tomatoes with a can of tomato sauce (not ketchup), or a tablespoon of canned tomato paste. You can substitute cashews with heavy cream or full-fat milk. Use red chile powder, black pepper powder, or their combination to adjust the spiciness – thereby skipping green chilies and dried red chilies altogether in the recipe.
  • Adjust the amount of spices (e.g., red chili powder) in the curry depending on the heat you can tolerate.
  • You can substitute Garam masala powder with Chicken masala powder or Tandoori masala powder.
  • I have prepared and used homemade ginger-garlic paste. Store-bought ginger-garlic paste is also a convenient option. You can even add finely chopped ginger and garlic to the gravy. 
  • Marination is optional. Because I have marinated it, I just covered it and cooked it for 10 minutes. If you are not marinating, add little extra water and cook for another 5 minutes extra. The more you cook, the better the flavor. Having said that, do not overcook the chicken as this may make your chicken rubbery.

Nutrition

Calories: 218kcal | Carbohydrates: 17g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 600mg | Potassium: 577mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1290IU | Vitamin C: 91mg | Calcium: 33mg | Iron: 2mg