Restaurant style delicious Chicken Curry _ Food with Chetna

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Every time I cook a new recipe continuing with my curry series today , I'm making one of my favorites chicken curry but not the Punjabi style chicken curry we make at home which you guys have loved .

Um This is the restaurant style chicken curry , not the restaurants in England .

I'm not talking about the restaurants in England but um the kind of roadside restaurants , bars and restaurants in India .

Um and it is like all my recipes super easy , super simple and super delicious to start .

I am using 8 to 10 pieces of chicken thighs with bones .

You can use a whole chicken chop it up in pieces or get your butcher to do it .

Um But today I'm using chicken thighs .

This quantity would be enough for a family of four but you can reduce and increase it according to how much you want .

All of it goes in a bowl with the salt turmeric and chili powder and also two garlic cloves grated and a good inch of ginger grated teaspoon of salt , one teaspoon of turmeric powder , one teaspoon of mild chili powder and three grated garlic cloves .

And this is going to just sit for 15 , 20 minutes .

You can leave it overnight .

There's no , actually there's no need to leave it overnight .

Um , just an hour is good .

So I'm gonna start with the sauce .

Uh , and for that , I'm gonna heat up some sunflower oil in a pan .

Once that is hot , I'm going to add , um , green chilies .

Now , this is one question I get asked almost every time .

Which chili , what , which variety I'm using now , I just use birds eye , green chilies .

But , and that is totally up to you how much heat you can tolerate , how much heat you want in the dish .

Um , and you can choose then goes in ginger .

Um , and I've just cut them in thin strips .

Now , the base of a good curry is lots and lots of onions .

Um , and I'm just using three medium sized onions today .

I'm going to try and chop them , try and chop them fine .

And let's see how that works .

God , they're strong , but I can fine chop .

What's the problem ?

It's just a bit of chunky , fine chopping , but it's still good .

Once they are beautifully golden , I'm going to throw in three tomatoes chopped up and just two tablespoons of ouch .

Now , this needs to cook down for around 10 minutes on medium to low heat until it's all softened and mushy .

Now , I've got some , um , hot oil in a pan , some sunflower oil .

Um , and I'm just going to shallow fry these chicken pieces and what you want is not to cook them through because we'll do that in the gravy .

But what we want is for them to have a beautiful golden color .

Now , time for some spices , one tablespoon of ground coriander , one tablespoon of ground cumin and one teaspoon of the mild chili powder .

Once that is mixed up , uh you don't want to burn them .

So I'm just going to add a splash of water now and that smells incredible and it's time to add the chicken .

What you really want is to stir it up , mix it up so well that the chicken is coated in this beautiful sauce .

I'm gonna finish this with half a teaspoon of salt .

The key is to cook it slowly and it might take 30 minutes , 35 minutes up to 40 45 minutes .

Um but cook it slowly and um that will give you lots of flavor and we basically want to cook it as long as it takes for the chicken .

Oh , it's bubbling away nicely .

And I'm gonna throw in some garam masala and fresh coriander beats one teaspoon of homemade garam masala goes into this and it's ready to be served and here it is restaurant style chicken curry and I am serving this right now with some rice , but of course you can have it with the prata .

Um , not bread today .

I'll say not bread with this .

Oh boy .

Oh boy .

So smells so good .

All right .

Just digging in .

Hm A , I love chicken curry .

I just love chicken curry .

I can have it every day and that's why I can't turn vegetating because I love my chicken curry .

Um Guys , please do give us a go give us a thumbs up and don't forget to subscribe .

I'll be back here next week with a brand new recipe .

Share it .

Um , and please leave me a comment .

Um I love to interact with you guys and um , hope to see um , a lot of you making this recipe very , very soon .

It is just , it's like , you know , it's , um , when people ask me , what's your comfort food chicken curry is stop right up there .

So good .

Hm .