How to make Chicken gravy

Chicken gravy recipe with step by step method and  video. Learn how to make yummy delicious indian chicken gravy recipe at home. #gravy #chickengravy, #chickengravyrecipe

What is chicken gravy

Chicken gravy is a traditional Indian dish where chicken pieces are cooked in a aromatic tomato onion gravy ( Sauce). Varieties of spices are used to flavour the gravy and its texture.

My mom always used to make delicious chicken gravy at home and we really enjoyed that gravy over a plate of plain steam rice. She take a special care while making a chicken gravy at home.

Chicken gravy and rice is a good healthy option. We get good carbohydrate from the rice and valuable amount of protein from the chicken. Herbs like garlic, ginger and cilantro in chicken gravy are also good for health.

She will marinate the chicken pieces with salt, chilli and curd or lemon juice. This makes the chicken pieces soft, tender and succulent. My mom usually use homemade ground spices like ginger garlic paste, chilli paste, dhaniya paste, turmric paste. She don't use the store brought masala at all. These homemade paste are fresh and add more flavours to the dish.

I have made a little change to her recipe, she would make green chili paste and used it in the gravy. Green chilli can bring more flavours to a chicken gravy and make little bit spicy. In place of green chilli, I used red chilli powder (less spicy) in this recipe.

Read how to make chicken curry recipe in cooker Easy chicken curry recipe

Tips to make a best chicken gravy recipe

• Use good quality chicken pieces while making chicken gravy. You can use bone in chicken pieces as it sweeps juices into the gravy.
• Use  fresh ginger, garlic and cilantro leafs. This herbs enhanced more taste.
• Whole spices like cardamom pod , bay leaf gives it an aromatic flavour.
• Don't use any garam masala if using whole spices. You can use store brought chicken masala instead.
• Cook the chicken in slow flame till done. It can release more flavours while cooking in slow flame.
• Marination is important for a good tasty chicken gravy . If you have time , marinate the chicken pieces with curd.

Wash the Chicken nicely for two to three times then pat dry. Mix the chicken pieces with some salt, half teaspoon red chilli and yogurt for 15 to 20 minutes. This will help to absorb the flavours.

We need to make this puree or paste to make the gravy smooth and thick like the restaurant.  There are so many way you can make it or even use ready made tomato puree. Here in this recipe recipe i have used onion as well with tomato to make the puree. You can replace it with cashewnut as well. Or you can even use the raw tomato and onion to make the puree. Then you have to cook the gravy for more time to get rid of the raw flavor.

Heat oil in a pan or kadai over medium heat flame. Add half tablespoon of ginger  garlic paste. Saute till the raw smell disappear. Then Add the sliced onion and saute further till translucent. Add half tablespoon paprika (red chilli powder) and saute for 15 seconds. Then add the sliced tomatoes and fry till they become soft and messy. Switch off the flame and remove the onion tomato mixture and cool down.

When the mixture become cool, grind them into a fine puree or paste adding little water.

Making the gravy

Heat 2 tablespoon cooking oil in a pan or deep vessel pan and fry the cardamom, cinnamon stick, bay leaf and clove for 30 seconds over medium heat flame. Add the chopped ginger, garlic and cumin seeds and saute for 1 minute. Then add the chopped onions and saute till light brown.

Now add coriander powder, remaining red chilli powder, tumeric powder and saute further for another 30 seconds.

Pour little water and cook the mixture for another 30 seconds. Then add the tomato onion puree and cook for 5 to 6 more minutes or till oil start to separate.

Making Chicken gravy

 Now add the marinated chicken pieces and half of the Cilantro leafs . Mix well and cook for 2-3 minutes in medium high flame heat. Let the chicken pieces to become brown.

Pour 1/2 cup water  into the chicken gravy and cover with a lid and cook for 7 to 8 minutes over medium heat flame. When the gravy start to thicken add salt as per taste and cook further till done. Taste the seasoning and if required add some salt and spice powder. You can sprinkle some crushed kasoori methi over the gravy and mix. Now remove chicken gravy in a serving bowl and topped with remaining Cilantro leafs and julienne ginger. Serve hot with tandoori roti or butter naan.

You can make this Chicken curry recipe creamy by adding 3 tablespoon heavy or fresh cream just before removing. Pour the cream into the gravy and give a nice mix. Cook for one more minute and then remove. Topped it by some chopped coriander leaves and fresh cream and serve hot with steam basmati rice or roti and naan.

This chicken gravy recipe is without coconut. It is north  Indian style chicken gravy recipe.

If you love the chicken recipe then I am sure you would love the recipe of 

Chicken gravy

Best Chicken gravy recipe made with yogurt marinated chicken pieces and simmered into a tomato onion gravy with some aromatic spices and herbs. 

Prep time        cooking time       serving

Author :- Mobasir hassan

   Ingredients
 
   For making gravy

   • 1 medium size onion sliced

   • 2 big tomato sliced

   • 1/2 teaspoon garlic paste

   • 1/2 teaspoon ginger paste

   • 1/2 teaspoon red chilli powder

   For making the curry

   • 250 gm bone in chicken pieces or
      chicken breast cubes

   • 1 medium size onion finely chopped

   • 2 green cardamom ( choti elaichi)

   • 1/2 inch cinnamon stick ( dalchini)

   • 1 bay leaf ( tez patta)

   • 1/2 teaspoon chopped garlic

   • 1/2 teaspoon chopped ginger

   • 1/2 teaspoon cumin seeds (jeera)

   • 1/2 teaspoon coriander powder(dhaniya)

   • 1 teaspoon red chilli powder

   • 1/4 teaspoon turmeric powder (haldi)

   • 2 teaspoon yogurt ( curd)

   • 1 clove

   • 1/2 cup chopped coriander leafs

   • Salt as per taste

   • 3 teaspoon cooking oil

   How to make the recipe

   Preparation

   1. Wash and clean the chicken pieces and
       marinate with the curd, half teaspoon
       red chilli powder and salt for 30
       minutes.

   Making the gravy

   1. Heat one teaspoon oil in a pan and
       saute the ginger garlic paste till raw
       smell disappear.

   2. Add the slice onions and fry till light
       brown. Add the half teaspoon red chilli
       powder and saute for 10 seconds.

   3. Add the slice tomatoes and saute till it
       become soft and messy.

   4. Switch off the flame and remove. Let
       them cool down completely.

   5. After that grind them into a fine paste
       adding little water and keep to use in
       curry.

   Making chicken gravy

   1. Heat 2 teaspoon oil in a pan or kadai
       and fry the cardamom, cinnamon, bay
       leaf and clove for 10 seconds.

   2. Add the chopped ginger garlic and
       cumin seeds and fry till light brown.

   3. Then add the chopped onions and fry
       till translucent.

   4. Add the remaining red chilli powder
       coriander powder and turmeric powder
       and saute for 30 seconds

   5. Pour little water and cook the masala
       for another 30 seconds.

   6. Pour the tomato onion paste, mix and
       cook for 2 minutes.

   7. Now add the marinated chicken pieces
       and half of the coriander leaves into
       the gravy and cook for another 2 - 3
       minutes.

   8. Pour half cup of water into the chicken
       gravy and cook in medium flame.

   9. Add half teaspoon salt when the gravy
       start to thicken and cook till done.

  10. Remove the curry into a bowl and
        topped with chopped coriander leaves
       and Julienne ginger.

                Video

Chicken gravy recipe video 

                Nutritional value

• Calories :- 417 kcal
• Carbohydrate :- 10 g  |  Fats :- 26 g
• Protein :- 33 g  |  Sugar :- 3 g
• Iron :-  2.7 mg  |  Fiber :- 3 g

              Serving tips

•  Chicken gravy is generally served with plain rice. You can served it with steam basmati rice and jeera rice .
• Homemade chicken gravy goes well with Indian flat bread also. Serve tandoori naan , roti and paratha with it.
• Homemade chapati and phulka are excellent to enjoy with

              Recipe notes

• You can escape the marination process for the curry. But I strongly suggest to marinate before cooking it. It really increase and enhance the taste for the recipe. You can avoid to use yoghurt.
• The whole spices add an additional aromatic flavour to the dish . If you don't have the whole spices then use chicken masala powder from the store. It can also improve and enhance the taste.
• With bone chicken pieces makes the chicken curry more taste. You can use boneless pieces also . Boneless chicken breasts and leg pieces work fine.

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