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: https://www.youtube.com/channel/UCA34Z3lq8FozSQzDHsSLcmQ/join Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN ***************************************************************************** For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj *****************************************************************************