Restaurant Style Chicken Curry I 5 Restaurant Secrets I चिकन करी I Pankaj Bhadouria

Restaurant Style Chicken Curry Recipe I 5 Restaurant Secrets I चिकन करी I Pankaj Bhadouria

If you ever wondered why your homemade chicken curry never tastes like the restaurant style chicken curry, then here is the answer!
Here is a restaurant style chicken curry recipe with 5 restaurant secrets that you need to know.
These are :
• “Secret #1 — marinade for the juiciest chicken
• “Secret #2 — the base masala technique followed by restaurants
• “Secret #3 — the secret to the right colour
• “Secret #4 — gravy thickening k method
• “Secret #5 — finishing touch for the restaurant like look and appearance

I have also shared some important tips as well to achieve the perfect taste and texture in the chicken curry recipe, so don’t miss them!

#chickencurry #restaurantstylechickencurry #pankajbhadouria #recipe #recipes #food #chickenrecipes #indianchickencurry #chickencurryrecipe #indianfood #indianrecieps #masterchefindia #indianchefs

Recipe:
Preparation time: 15 minutes +marination time
Cooking time: 30 mins
Serves: 3-4

Ingredients:
1 kg chicken (with bone)
For the marinade:
1 cup yoghurt
2 tbsp ginger garlic paste
1 tbsp oil
Salt to taste
¼ cup ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp pepper powder
For the gravy base:
4 tbsp oil
2 bay leaves
4 black cardamoms
2 star anise
2” cinnamon stick
1 tsp pepper corns
2 Mace flowers
4 cloves
4 green cardamoms
4 large onions, minced
Salt to taste
2 tbsp Kashmiri red chili powder
1 tbsp Coriander powder
1 tsp Garam masala
1 tsp cumin powder
1 tsp pepper powder
1 cup tomato puree
¼ cup cashew paste
For Finishing:
2 tbsp butter
2 tbsp cream
2 tsp kasuri methi

Method:
Mix together the ingredients for the marinade and marinate the chicken for minimum 2 hours.
Heat oil in a pan and add the whole spices. As the spices splutter, add the minced onions, ½ tsp salt and 2 tbsp water and cook the onions till they are golden brown in colour.
Add the spices and 2 tbsp water and cook till oil floats on top.
Add tomato puree and cashew paste and sauté till oil floats on top.
Add marinated chicken and cook on high heat for 4-5 minutes to sear the chicken. Now add 1 cup hot water and simmer covered for 12-15 minutes till the chicken is cooked. Finish with butter, cream and crushed kasuri methi.

Timeline:

0:00 Introduction
1:28 How to choose chicken for chicken curry
2:05 How to make a marinade
3:40 How to make masala for chicken curry
8:18 Cooking the chicken
10:02 Finishing touches in a chicken curry
10:58 Serving

Join this channel to get access to perks:

Thank you for watching! 💫 And don’t forget to subscribe here:

*****************************************************************************

For more information on Pankaj Bhadouria, be sure to visit:

Follow Pankaj Bhadouria on Your favourite Social Media:

*****************************************************************************

source