How to Make Chicken Curry Indian Restaurant Style
First, marinate the chicken in yogurt, ginger-garlic paste, and spices like turmeric and chili powder. Sauté onions, tomatoes, and spices like garam masala, cumin, and coriander. Add the marinated chicken and cook until tender. Finish with a splash of cream for that authentic restaurant touch. Serve with naan or basmati rice!
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Use bone-in chicken and cook it low and slow. This helps the flavors meld together beautifully. Don't forget to toast your spices before adding them to the curry—it makes a world of difference!
Skip the cream. The real secret? Cashew paste! It gives a creamy texture without overpowering the spices. Just blend soaked cashews into a paste and stir it in at the end.
One word: ghee! Use it instead of regular oil for sautéing your spices and onions. It adds that rich, luxurious flavor that you find in restaurant curries. Trust me, it makes a difference.
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