Restaurant style Chicken Awadh | Recipe for making Restaurant style Chicken Awadh curry | Restaurant style chicken awadh recipe with step by step instructions.

Come learn to make Restaurant style Chicken Awadh curry that perfectly pairs with Rice or Roti/indian flatbread.

This easy & flavourful Chicken Awadh is a delicious recipe from Awadhi cuisine.

Restaurant style Chicken Curry at home

Awadhi cuisine is very famous and rich in every sense with beautiful blend of spices and aromatic flavours. I make chicken in many ways, and keep experimenting and trying out various cuisines.

This particular preparation of Chicken Awadh caught my fancy, as my younger one loves to have it now & then, whenever we go out for dinners.

It was a big challenge for me to create the same taste, which my younger one loves to have it in a particular restaurant.

Restaurant style Chicken Awadh with secret ingredient

On our next visit for dinner there, When i asked the Chef about ” what is so different/special in this”, he was more than happy to share it.

So i tired my hands on it, with little tweaking to suit our taste, and my Son was like, Mom, superb. …. its way better than restaurant, as you have added loads of Love.💖 to it.

You may like to try my other chicken recipes

Sprouted ragi and chicken cutlets

Zero oil chicken tangdi in pressure cooker

Preparation time 20 minutes
Cooking time : 15 minutes

Step by step instructions to make restaurant style chicken

Clean the chicken thoroughly and cut into medium sized pieces ( bite size). Boil in water with salt. Drain and reserve the stock.

Next in a heavy bottom pan, put 2 – 3 tsp of oil. Add sliced onions. Saute till colour changes to light pink. Add 1/2 tsp turmeric powder to it. Blend it in mixer upon cooling.

In same kadhai put 1 tsp oil. Add whole garam masalas. Add onion paste. Add Ginger garlic paste. Saute it nicely.

Now add salt, Red chilli powder and coriander powder & chicken masala powder and garam masala powder. Mix well.

Add chopped tomatoes. Saute till oil separates. Add already boiled chicken pieces to the gravy.

Mix it gently. See to it that masalas coat to chicken well. Now add cashew nut paste. Add little water to make thick gravy.

Use chicken stock ( water in which you have boiled chicken) to make a thick gravy. In the end add fresh cream/yogurt.

Before putting off the flame add 2 tbsp grated processed cheese(secret ingredient ) to chicken gravy.

Garnish with fresh coriander leaves.
Serve hot with fulkas/flatbread & some fresh salad.

Here’s how you can make my version of Restaurant style Chicken Awadh.

Happy cooking

Regards ❤️
Lata

Recipe card 🔽

Print Recipe

Restaurant style Chicken Awadh

Restaurant style Chicken Awadh curry perfectly pairs with Rice or Roti/indian flatbread. It's made with just a handful of ingredients and Indian spices.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Chicken awadh, How to make restaurant style chicken, Restaurant style chicken awadh curry

Servings: 3

Ingredients

• Boneless chicken 250gms
• 2 big onions sliced
• 2 to matoes chopped
• Ginger Garlic Paste 1 spoon
• Garlic flakes 6 to 7
• Whole garam masalas like:
• Bay leaf 1 piece
• black pepper corns 2
• Cloves 2 pieces
• Cinnamon stick 1
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Cashew nuts paste of 10 pieces soaked in 2 spoon warm water
• Fresh cream/ yogurt 2 tsp
• chicken masala 1 tsp
• Garam masala powder 1/2 tsp
• Grated processed cheese 2 tbsp
• Oil 3-4 tsp

Instructions

• Clean the chicken thoroughly and cut into medium sized pieces ( bite size). Boil in water with salt. Drain and reserve the stock.
• Next in a heavy bottom pan, put 2 – 3 tsp of oil. Add sliced onions. Saute till colour changes to light pink. Add 1/2 tsp turmeric powder to it. Blend it in mixer upon cooling.
• In same kadhai put 1 tsp oil. Add whole garam masalas. Add onion paste. Add Ginger garlic paste. Saute it nicely.
• Now add salt, Red chilli powder and coriander powder & chicken masala powder and garam masala powder. Mix well.
• Add chopped tomatoes. Saute till oil separates. Add already boiled chicken pieces to the gravy.
• Mix it gently. See to it that masalas coat to chicken well. Now add cashew nut paste. Add little water to make thick gravy.
• Use chicken stock ( water in which you have boiled chicken) to make a thick gravy. In the end add fresh cream/yogurt.
• Before putting off the flame add 2 tbsp grated processed cheese(secret ingredient ) to chicken gravy.
• Garnish with fresh coriander leaves.
• Serve hot with fulkas/flatbread & some fresh salad.

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