Chicken Gravy is a delicious gravy made by cooking chicken with onion & tomato cashew puree, tempered spices and masala powders. Chicken Gravy makes a perfect combo with rice, roti, chapati, etc. Chicken Gravy Recipe is presented here with step by step pictures and video.

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This is a very Easy Chicken Gravy that you can make quickly and it goes well with both rice and roti. Both hubby and mittu are not fond of nonveg dishes – I like to eat occasionally so the demand for cooking nonveg dishes is absolutely nil at home. Now that gugu is fond of eating nonveg I have started to try new recipes and as a bonus to post it here too.

About Chicken Gravy

I made this Chicken Gravy for today’s lunch, this is ammas method but modified a bit and it came out soo good that I couldn’t wait to share it so here I am with the recipe. Also everyone at home is dozzing off , bored to sit and watch TV so thought to share this recipe, so here is the Chicken Gravy hot from my kitchen.

Now lets get on to check how to make this Easy Chicken Gravy. So this is for all the readers who wanted me to post more chicken recipes often. You can make this gravy in pressure cooker which will save more time but in one pot method taste the flavour and taste is more.

Methods to make Chicken Gravy

  • Pressure cooker : This is the one of easy methods as it takes very less time. Just add ingredients, saute add chicken and pressure cook for 2 whistles and you are done.
  • Open pan : This takes quite some time as chicken takes atleast 30 mins to cook. If using country chicken it may take atleast 45-50 mins.
  • Instant pot : This is also quick. You can set pressure cooker high for 20 mins and release it by itself if using country chicken. For broiler chicken you set it in pressure cooker mode for 10 mins and let it release by itself.
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Chicken Gravy Ingredients

  • Chicken : Choose country chicken or broiler chicken would be great for this gravy. Make sure its tender and fresh.
  • Onion tomato : The base of this gravy is onion tomato that we use along with ginger garlic paste.
  • Curd : Curd is the one of the main ingredients for this gravy so make sure it is thick and not sour.
  • Spices : Add whole spices for tempering which includes cinnamon, cloves, cardamom and star anise.
Chicken Gravy RecipePin

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Chicken Gravy

Chicken Gravy is a delicious gravy made by cooking chicken with onion & tomato cashew puree, tempered spices and masala powders. Chicken Gravy makes a perfect combo with rice, roti, chapati, etc. Chicken Gravy Recipe is presented here with step by step pictures and video.

Ingredients

To grind:

  • 3 big tomatoes
  • 2 nos kashmiri red chillies
  • 12 nos cashews

To temper:

  • 2 tbsp oil
  • 1/2 inch cinnamon
  • 2 nos cloves
  • 1 no cardamom
  • 1 tsp cumin seeds
  • 1 no star anise
  • few curry leaves

Instructions

  • First to a blender add 3 big tomatoes along with 2 kashmiri red chillies and 12 nos cashewnuts.

  • Grind it to a fine puree without adding water. Set aside.

  • To a mixing bowl : add 500 gms chicken along with 1/4 cup curd, 1/4 tsp turmeric powder, salt and 1 tsp ginger garlic paste.

  • Mix it well and leave it to marinade for 30 mins.

  • To a large cooking pot : Add heat 2 tbsp oil – add 1/2 inch cinnamon, 2 nos cloves, 2 no cardamom, 1 no star anise, 1 tsp cumin seeds and few curry leaves. Let it splutter.

  • Now add 2 big onion finely chopped alongw ith salt and 1 tsp ginger garlic paste.

  • Saute until golden. It may take atleast 3 mins.

  • Now add cashew tomato blend.

  • Cook for few mins until raw smell of tomatoes completely leave and the mixture becomes thick.

  • Add 1 tsp kashmiri red chilli powder, 1.5 tsp coriander powder and 1 tsp cumin seeds powder. Give a quick saute.

  • Now add chicken marinade. Saute for 3-5 mins.

  • Add 1 cup water. Add only 1/2 cup water if you want a thick gravy.

  • Give a quick mix and let it come to a boil.

  • Close and cook covered for 25-30 mins or until chicken gets cooked soft. Cook in low medium flame. If you prefer you can make it a pressure cooker and pressure cook for 3 whistles.

  • Open and it would be slightly runny in consistency. Check if chicken is cooked.

  • Finally add 1 tsp garam masala powder and 1 tbsp coriander leaves.

  • Give a quick mix and Switch off. If you want more thick gravy cook in medium flame for few more mins then switch off.

  • Delicious chicken gravy ready to serve.

Notes

  • I used broiler chicken so it got cooked faster in this pot itself. If you use country chicekn then pressure cook for atleast 5 whistles. For broiler chicken pressure cook for 2 whistles.
  • You can use the same recipe for kuzhambu too just adjust with more water and boiling time.
  • Add water quantity according to the gravy consistency.I wanted more gravy so added 1 cup water also make a note that chicken leaves water while cooking.
  • Keep sauteing to get a dry chukka chicken or a semi dry gravy.

Nutrition Facts

Chicken Gravy

Amount Per Serving (125 g)

Calories 369
Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 7g

Monounsaturated Fat 13g

Cholesterol 94mg31%

Sodium 382mg17%

Potassium 293mg8%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0.3g0%

Protein 25g50%

Vitamin A 196IU4%

Vitamin C 3mg4%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Gravy Recipe Step by Step

1.First to a blender add 3 big tomatoes along with 2 kashmiri red chillies and 12 nos cashewnuts.

add tomatoes, red chillies and cashewsPin

2.Grind it to a fine puree without adding water. Set aside.

puree itPin

3.To a mixing bowl : add 500 gms chicken along with 1/4 cup curd, 1/4 tsp turmeric powder, salt and 1 tsp ginger garlic paste.

add marinade ingredientsPin

4.Mix it well and leave it to marinade for 30 mins.

mix well and marinadePin

5.To a large cooking pot : Add heat 2 tbsp oil – add 1/2 inch cinnamon, 2 nos cloves, 2 no cardamom, 1 no star anise, 1 tsp cumin seeds and few curry leaves. Let it splutter.

temper the itemsPin

6.Now add 2 big onion finely chopped alongw ith salt and 1 tsp ginger garlic paste.

add onion, ginger garlic pastePin

7.Saute until golden. It may take atleast 3 mins.

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8.Now add cashew tomato blend.

add tomato cashew blendPin

9.Cook for few mins until raw smell of tomatoes completely leave and the mixture becomes thick.

cook until it is thickPin

10.Add 1 tsp kashmiri red chilli powder, 1.5 tsp coriander powder and 1 tsp cumin seeds powder.

add spice powdersPin

11.Give a quick saute.

cook for a minutePin

12.Now add chicken marinade.

add chickenPin

13.Saute for 3-5 mins.

saute for 5 mins.Pin

14.Add 1 cup water. Add only 1/2 cup water if you want a thick gravy.

add 1 cup waterPin

15.Give a quick mix and let it come to a boil.

mix well and let it boil.Pin

16.Close and cook covered for 25-30 mins or until chicken gets cooked soft. Cook in low medium flame. If you prefer you can make it a pressure cooker and pressure cook for 3 whistles.

cook covered for 30 minsPin

17.Open and it would be slightly runny in consistency.

open and checkPin

18.Check if chicken is cooked.

check if it is cookedPin

19.Finally add 1 tsp garam masala powder and 1 tbsp coriander leaves.

add garam masala powder, coriander leavesPin

20.Give a quick mix and Switch off. If you want more thick gravy cook in medium flame for few more mins then switch off.

give a quick mix and switch offPin

Delicious chicken gravy ready to serve.

Chicken Gravy RecipePin

Expert Tips

  • I used broiler chicken so it got cooked faster in this pot itself. If you use country chicken then pressure cook for atleast 5 whistles. For broiler chicken pressure cook for 2 whistles.
  • I have tried the gravy both in pressure cooker and open pot methods and both tastes great depends on the time, if you are in a hurry and want to finish the gravy soon then pressure cooker method is best.
  • If you have time slow cooking in pot is great.
  • You can use the same recipe for kuzhambu too just adjust with more water and boiling time.
  • Add water quantity according to the gravy consistency.I wanted more gravy so added 1 cup water also make a note that chicken leaves water while cooking.
  • Keep sauteing to get a dry chukka chicken or a semi dry gravy.

Variations

  • You can use either broiler chicken or country chicken as per your preference.
  • Add black stone flower if you like the flavour while tempering.
  • Add coconut if you want more gravy while grinding say 1/4 cup.
  • You can use almonds replacing cashews. There will be no compromise in taste.
  • You can add regular red chillies too instead of kashmiri chillies.

Chicken Gravy made in Pressure Cooker

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Serving & Storage Suggestion

Serve it with rice, roti, phulka or even idli dosa. This is a delicious chicken gravy that goes well with almost any flatbread or idli dosa variety.

This Chicken Gravy keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it.

FAQs

1.What is Chicken Gravy made of?

Chicken Gravy is made using onion, tomato, cashews, curd, a blend of spices, spice powders, coriander leaves etc.

2.My gravy is watery, How do I thicken it?

Cashews are the best to thicken a gravy. If you do not want to use cashews replace it with almonds. Other alternate is to mix 1 tbsp cornflour with 2 tbsp water and add it. Cook for few mins until the gravy thickens, you can replace cornflour with gram flour too.

3.What variety chicken is best for this gravy?

Broiler chicken which is tender and fresh is best for this gravy, But for a healthy alternate you can use country chicken too but make sure to cook it accordingly.

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