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RESTAURANT STYLE CHICKEN CURRY

Enjoy this restaurant-style spicy succulent chicken gravy with appetizing taste and colour now from the comfort of your home.
  • Cook

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  • Difficulty

  • Prep

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  • serves

    people

  • Chicken curry cut
  • 2 to 3 Onion chopped
  • 1 to 2 tomatoes chopped
  • 2 tbsp Vegetable oil
  • 1 tbsp. Ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • Salt To taste
  • 1 ½ tbsp. Knorr Chef’s Chicken masala
  • 1 tbsp coriander leaves
  • 2 no cinnamon whole
  • 2 no cardamom whole
  • 4 no cloves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Heat the oil in a pan, add whole spices (cinnamon, cardamom & cloves) let them sizzle.
  • 2 Add chopped onions and fry it till brown golden brown.
  • 3 Add ginger - garlic paste and cook for 2 mins.
  • 4 Add chopped tomatoes and cook until done.
  • 5 Now add salt corriander powder, red chili powder, turmeric powder and Knorr Chef's Chicken Masala. Cook all for a minute
  • 6 Add chicken and braise for 10 minutes.
  • 7 Add water 1cup (150 ml), bring to boil, then lower the flame and cook with a lid for 15 minutes till chicken is cooked thoroughly.
  • 8 Garnish with chopped coriander leaves.
  • 9 Serve hot and enjoy!